BysairaFOOD & DRINKSMay, 2024

FROM THE MUSIC TO THE FOOD THIS VIBRANT BRUNCH IS INSPIRED BY SOUTH AMERICAN CULTURE

Head to the COYA Saturday brunch to indulge in a lively dining experience that captures the essence of Latin American culture.

COYA Dubai at the Four Seasons Resort Dubai offers much more than just a traditional restaurant experience-it takes you through an immersive voyage of the rich tapestry of Latin American and Peruvian culture, where culinary innovation meets a vibrant atmosphere, captivating art, and transcendent music.

With an ambience that seamlessly merges contemporary design with Latin American and Peruvian influences, COYA Dubai is a visual odyssey. The open layout boasts an interior with unique elements like Peruvian antique mirrors, gilded hand-carved wooden panels, Inca carvings, wrought iron screening details, and plush Italian fabric wallpapers.

We recently headed over to their buzzing Saturday brunch that starts at 12:30pm-we recommend you book a week or two in advance as this place is in high demand! Although we walked in just before 1 pm, the venue was already buzzing and most of the tables were full.

The brunch offers four different packages, including the new Lyre’s package (our pick!) that features a selection of sophisticated non-alcoholic cocktails.

The brunch unfolds with a three-course menu beginning with various appetisers, including the renowned Guacamole, Maki Rolls, and Anticuchos. Guests then transition to the main courses, which feature dishes like the creamy Arroz Nikkei and the flavoursome Costillas de Res.

The meal is fantastic as always. We adored the Sea Bream ceviche and the Yellow Fin Tiradito- perfectly balanced in flavours, textures and taste and a visual delight too. The Corn Salad may sound boring but it is made using fat Andean corn kernels and drizzled in a light dressing it is worth trying out. From the Crispy Cauliflower to the meaty Mushroom Anticuchos, we couldn’t stop swooning over every course. The highlights included the Wagyu Bao and Salmon Tacos, that literally melted in the mouth. Our favourite Chilean Seabass that has a distinctly Japanese flavour and was served on a bed of Risotto totally hit the spot.

We concluded the meal with some delightful desserts including Churros de Naranja and Pastel de Tres Leches.

This brunch celebrates the artistry of Peruvian cuisine, meticulously blending traditional flavours with modern techniques to create an unforgettable gastronomic adventure.