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THE Friday brunch scene is probably the most competitive dining offering on the island and it takes some doing for a newcomer to make an impression and woo folk away from their favourite destinations.
The Ramee Grand Hotel & Spa has pulled out all the stops to offer something special and its Lemon Tree restaurant makes a point of living up to its ‘spectacular’ publicity material.
This was the Szecowka family’s first venture to the venue located opposite Seef Mall since it opened its doors last year and Executive Chef Jason Lynn and his team seemed determined to impress.
The chatty New Zealander confidently allowed the brunch to blossom in the same manner as a master conductor can spellbind members of a visiting orchestra and in turn captivate an audience, which in this case, were local and expat families in equal measure.
He has mastered the art of surprise along with his sous chef Joel Datu, who takes responsibility for the Lemon Tree kitchens.
As soon as you step through the door and spot a sign for Wagyu rib-eye, the most mouth-watering delicious (and most expensive) beef in the world, you can tell this will be a brunch with a difference.
Can you believe it, a Friday brunch costing BD15++ and half price for kids, allowing you to taste the ultimate meat dish that would normally bruise your bank balance at any other fine dining establishment? I was in heaven from the first slice to the last.
“We like to be different,” the well-travelled culinary connoisseur explained. “We want to surprise and please, try out new things and always look at improving and challenging ourselves to make the customer experience a memorable one.”
It certainly appears to be a team affair as Nishendra Kashyap, food and beverage manager, and Cynthia Karvaez, the hotel’s assistant marketing manager, were also on hand to promote the brunch and you couldn’t help but get caught up with their enthusiasm.
Chef Jason, who has worked in five star hotels and golf resorts in England, New Zealand, Indonesia and Qatar, is cleverly introducing the ‘brunchers’ to a tantalising taste of the fine dining restaurants available in the complex.
It makes commercial sense, if you like something from the Japanese station you’re sure to pay a visit to the 24th floor Ruka restaurant-lounge and the same goes for the Indian section which samples the fare on offer at Rasoi (which has already received a glowing review in Eating Out).
A special mention must be made for the cuisine conjured up at the Italian station which included slices of toast with parmesan cheese and a fabulous fresh home-made pasta dish made by Chef Mario Storti, which was devoured by my 11-year-old son, Stan. It was a sample of the fare available at its Rialto Restaurant which is now on my radar for a more thorough examination.
For traditional British-style roast lovers, the turkey looked tantalising as did the beef in peppercorn sauce.
Other choices included an Arabic mixed grill, lamb saloona and chicken butter masala as well as poached salmon, seared tuna and mackerel.
An impressive ice sculpture took centre stage in the dining room and it was surrounded by lobster, king crab, clams, mussels and shrimps.
Off another chilled counter I chose a king fish, hammour, lamb chop and divine slice of steak, which was cooked to my specification superbly.
There are hearty breakfasts, crunchy salads with a special buffet and play area for the younger children too.
The dessert section offered plum tart, apple pie, plus a cute coconut sago pudding alongside other cakes and pastries.
The food was fabulous and the ambiance on chord with the occasion with a superb selection of sounds across the decades by house musician Alphonso on the keyboard.
Will we be back? You bet!
