Doha’s latest contender to the brunch scene is the Bubbalicious Brunch from The Westin Hotel & Spa. The concept is well-known in their Dubai and Abu Dhabi locations. The Doha version offers diners the choice of 8 live cooking stations, featuring dishes from their latest restaurants Sabai Thai, Hunters Room & Grill and Seasonal Tastes.
For more Friday Brunch options check out Where to Brunch 2016 – Doha’s Latest Contenders and La Veranda, Sheraton: Friday Brunch.
Bubbalicious Brunch – First Impressions
Diners can choose to eat outside in the urban garden or inside, whilst food stations are positioned in both locations. Much of the focus is on Seasonal Tastes restaurant, but the brunch has been designed to allow guests to freely move around the various food stations and enjoy the live cooking. Some of the food stations have been adventurously designed such as the Seafood Boat.
Popular dishes include roasts, curries, pasta, sushi and freshly-prepared authentic Pad Thai Noodles. Meats are cooked in a tandoor and shrimp is also available.
Stand out options include a range of cheeses housed in their own cheese room, and the variety of dessert options.
There is an Alice in Wonderland room with themed desserts and the Chocolate Boutique highlights chocolate at its best.
It is also home to an impressive Mayan Pyramid with flowing chocolate – an elevated approach to the popular chocolate fountain. This almost encompasses our love of their fantastic ice cream…almost!
It is still in early days with changes every week, and tweaks being made to the menu as diners provide their feedback. There is a kids menu and a small play area. It is expected that, after Ramadan, the attractions and entertainments will be increased. including kids entertainment.
The Westin Doha & Spa Friday Bubbalicious Brunch takes place between 12.30pm until 4.00pm.
Delicious Package with soft beverages QAR 320 per person; Bubbalicious Package (with grapes, grains and bubbles) priced QAR 395 per person; and Royalicious Package QAR 595. Prices Correct as of September 2016.
Pic Credits: E&R Walker Photography