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The London Project is a relatively recent arrival on Dubai’s culinary scene but is fast becoming a hotspot among food aficionados for their two weekly brunches, signature dishes and drink offerings. We recently visited the restaurant to sample the Chelsea Brunch.

Tropical décor and garden calling for an inviting entrance

It’s worth appreciating the entrance and interiors at The London Project. Upon our arrival, we were captivated by the garden and its tropical-themed interiors. It’s decorated with plants, shrubs and lush green canopies.

The London Project Dubai Chelsea Brunch Review Bluewaters

Photograph credit: Supplied

The walls were cluttered with murals, sculptures and 3D installations.

The servers were dressed in tropical outfits. A waiter ushered us around the venue and to the table, with sprawling views of The Beach and JBR’s skyline.

https://thelondonproject.com/

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Selection of cheese with bread, crackers and meat to begin

Starters weren’t too long in coming. A plate of assorted cheese with beetroot chutney, bread, fruits, crackers, butter, locally made Wagyu capocollo, Wagyu Pancia and beef bresaola made its way to our table.

The cheese platter had a variety of options, like blue, goat and cheddar. I personally found the goat cheese with dried apricots and Wagyu Pancia a great combination. The blue cheese went well with bread and the beetroot chutney tasted great on crackers.

Multitude of appetizers

Then came a line-up of starters that followed. I opted for a yellowtail ceviche while my lads tasted pulled beef tacos.

I’m a big fan of seafood, so the ceviche was right up my alley! For those who don’t know what it is, ceviche is a Peruvian seafood dish using raw fish made in coconut milk infused with chili oil, topped with avocado, radish and bits of onions. The dish was spicy, not overly so, and the fish, in particular, was firm and tender.

The London Project Dubai Chelsea Brunch Review Bluewaters

Photograph credit: Supplied

The beef tacos, however, packed with black garlic, red Leicester and sauerkraut, was bland and the seasoning didn’t go well with the meat.

KJT Group

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Next up, we were served a plate of buttermilk fried chicken. To be frank, I’d never heard of the concept of frying meat in buttermilk, so I was in for a surprise. The chicken wasn’t as crispy as it is when fried, but the taste of buttermilk in the batter made the dish standout. Simply put, it was yum!

The London Project Dubai Chelsea Brunch Review Bluewaters

Photograph credit: Supplied

A Delectable line-up of main course meals

By now, we were highly impressed by their food and excited to taste the main course. Bring it on!

For the mains, we started off by indulging in botanica flatbread, made with housemade tomato sauce and bocconcini cheese, topped with heirloom, cherry tomatoes and fresh basil. The blend of tomato sauce with bocconcini was the highlight.

The London Project Dubai Chelsea Brunch Review Bluewaters

Photograph credit: Supplied

Next up, we tasted a bubbly-battered fish and chips topped with caviar. The coating was crispy and complimented the fish quite well.

We were also served a plate of wild mushroom and truffle gnocchi. It was a well-executed dish rich in flavour and overwhelmingly comforting.

Rich and heavy desserts

Let us tell you, save some space for desserts. They served a multi-layered chocolate pastry sided with hazelnuts and fresh raspberries. It’s a must-try!

Photograph credit: Supplied

Our verdict:

With a gorgeous location in Bluewaters overlooking scenic views of The Beach, JBR, we reckon The London Project is an ideal brunch spot; especially once the winter season rolls in.

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