Starting October 28, the last Friday of every month will mark a new eating experience in Doha as the Shangri-La converts its first floor restaurant area to one enormous brunching zone.

The Shangtastic Brunch is on.

Three signature restaurants – Yabby, Fuego and The Den – join culinary forces to offer a high-quality, varied feast including live oysters and fish, fine butcher’s cuts of meat, authentic English pies and outrageous desserts. The preparation of the brunch requires the skill and attention of no fewer than twenty chefs during seventy-two hours prior to the day.

Guests can choose to be seated in the upbeat décor of either Fuego or Yabby, whilst being invited to indulge themselves with tasty offerings from all the different live cooking stations as well as plated main courses from all three restaurants. Live entertainment from the hotel’s Argentine duo and DJ Yas rounds off the mellow Friday vibe.

“One of the best things about our Shangtastic Brunch is that it isn’t a huge buffet with food sitting out in chafing pans for hours on end,” said Ryan Sonson, Executive Chef of Shangri-La, Doha. “For our brunch, each restaurant will provide all-you-can-eat main courses plated fresh to order. From Fuego we will offer wonderful meaty items as Fuego is essentially a steak house; while from Yabby the mains will be focused primarily on excellent seafood. This gives our customers the maximum freshness and quality of dishes according to the specialised skills of our chefs.”

The high quality and variety of the Shangri-La’s live stations are a notable touch, including as they do: a carving station which will feature unique rotisserie chicken, whole roasted boneless salmon, and bone-in prime rib of beef; the station devoted to savory English pies made by the hotel’s British chef, boasting rich, flavourful combinations such as chicken, beef and bone marrow, broccoli and Roquefort, as well as more Continental offerings such as pâté en croûte and gargantuan quiches; and also from the French quarter, a fromagerie-boulangerie featuring a raclette station and Brie de Meaux en croûte, as well as over a dozen other favourite European cheeses.

Selections for the health-conscious are excellently represented with a station serving fresh ceviche from the Argentine chefs in Fuego, an oyster and sushi counter, and, at the carving station, a unique presentation of delicious and tender vegetables cooked sous-vide to retain maximum flavour, texture, and nutritional value.

Freshness is a primary concern. The Shangri-La’s oyster and sushi counter features oysters flown in from France, with two varieties shucked live in front of diners while sushi and sashimi are prepared à la minute. Yabby restaurant features fresh Boston lobster, crab, mussels and prawns and further, at its teppanyaki counter, salmon and prawns from Europe, beef from the USA, and fresh local vegetables.

For anyone still feeling a little hungry, the Shangtastic dessert station will feature irresistible favourites including Eton Mess, sticky date pudding and a deliciously architectural éclair tower. The lighter option of ice-cream is lent excitement by being served from a live liquid nitrogen station in the very best new traditions of scientific gastronomy.

The adult only Shangtastic brunch makes available a brunch package including a choice of light alcoholic beverages which contribute to the authentic flavours of the gourmet dishes on offer: a sangria station in Fuego, a Bloody Mary station in Yabby, sparkling wines – either alone, or as featured ingredients in the fruity Mimosas and Bellinis served from the ‘bubbly station’ at the oyster and sushi counter – and a selection of red and white wines, beers, Caipirinhas and Caipiroskas.

Shangtastic promises a tremendously varied brunch, well-judged to enhance the already rich and complex Doha brunch scene, and perhaps set to become a staple for Qatar’s discriminating diners. Priced at QAR 305 with soft drinks and QAR 405 with alcoholic beverages.

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QNE

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