So after the cocktail masterclass I attended a few weeks ago at Market Kitchen (you can read about that here if you missed it), I promised that I’d let you know what the food at the restaurant was like once I’d been and further investigated. The restaurant launched a new Friday brunch only two weeks ago, so what better opportunity than that to sample a wide range of their food choices!

The restaurant is just lovely inside and is decorated in a contemporary style that wouldn’t be out of place in any modern city. The restaurant is in a corner location with high ceilings and huge windows so it’s bright and airy which provides an upmarket yet casual feel.

As with everywhere in Abu Dhabi, of course the restaurant is family friendly and there were a number of families in while we were there.

And then for the food… the brunch has been designed as a four course sharing concept, and all dishes are delivered straight to your table, so it’s a bit different to the usual brunch offering, and makes a nice change not to have to keep getting up to serve yourself from giant buffet tables. Very civilised indeed!

'Seafood plateau'

‘Seafood plateau’

The Market Kitchen Friday brunch starts with seafood – an array of sushi, scallops, lobsters, prawns and oysters are served on ice to the table. A veritable feast and not least for the eyes!

Next up was the second course which started off with butternut squash soup served in super cute and delicate teacups which was a nice touch – and I can tell you, the soup was delicious! Also part of this course was tomato salad with goats cheese, beef rib hash with spinach and fried egg and a smoked salmon pizza.


Second course, soup, beef hash, tomato salad and smoked salmon pizza

For the third course it was Beef Wellington and herb roasted chicken served with truffle french fries, macaroni cheese, sautéed mushrooms and as if that wasn’t enough, also salmon on a bed of asparagus with gingered shiitake mushrooms. The accompanying sauces included steak sauce, mustard and a black pepper jam.

Roast beef wellington and herb roasted chicken

Roast beef wellington and herb roasted chicken

With barely enough room to squeeze in another morsel, we forced ourselves into making some room for the final course – dessert! We were each served a separate plate with individual portions (but very generous individual portions!) of salted caramel sundae, lemon meringue pie, mango upside down cake with raspberry sorbet and basil ice cream. Yu-um…!



We thoroughly enjoyed the meal, it was a lovely way to spend a leisurely Friday. The fact that the brunch is served straight to your table means it’s a great way to relax and catch up with friends over a long lunch since the conversation isn’t continually interrupted by needing to go and revisit a buffet. The food was all top-notch and served very fresh. And that’s also one of the points that Market Kitchen prides itself on – using the freshest produce that is sourced from local markets. The brunch menu also changes on a weekly basis – some courses such as the seafood first course will remain a fairly standard feature, though other courses will change slightly according to seasonal tastes and available produce – so even if you decide to go back frequently you won’t get bored!

As those of you who read my previous post on the cocktail and mocktail masterclass will know – Market Kitchen also makes a mean range of both these drinks. As you know, I’m currently busy brewing a Baby Notes so I stuck with the water and mocktails, though since Mama Arabian Notes is in town and I’d brought her along with me, she was able to try a couple of the cocktails and was very pleased with both the ginger margarita and kumquat mojito.


Ginger margarita and kumquat mojito

If you’re interested in maybe giving one a go at home – here’s the Ginger Margarita recipe for you to try out with many thanks to Market Kitchen for sharing their secrets with me!

Ginger Margarita
1 vol oz Sauza Hornitos Reposado Tequila
1.5 vol oz Ginger syrup
0.5 vol oz Cointreau
1 rim ginger salt
1 lime wedge

Rim rocks glass with ginger salt and fill with ice
Pour all liquids into a mixing glass. Shake. Strain over fresh ice
Squeeze lime wedge and drop into glass.

There’s not much else I can say and to be honest I couldn’t fault the brunch at all. It really was a lovely way to spend a leisurely afternoon with a wide range of different foods in relaxing and comfortable surroundings. The staff were all very pleasant, helpful and welcoming and were attentive without ever being intrusive. All round a very enjoyable meal and a very pleasant, relaxing afternoon. What better way is there to spend a Friday?!

The brunch is from 12.30pm to 4pm every Friday and has three different package options:
Dhs250 per person including water and mocktails
Dhs350 per person including signature cocktails and house grape
Dhs450 per person with house bubbly

Market Kitchen (02 695 0300) is of course also open during the week for lunch and dinner and looks just as lovely by dark.

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Market Kitchen by night