CHOCOHOLIC HEAVEN, IN MALL OF THE EMIRATES, DUBAI!
- Aug 20, 2014
- 2 min read
THE MOST SWEETEST FRIDAY BRUNCH IN DUBAI, PERFECT FOR SERIOUS SWEET TOOTHS!
The Sanabel restaurant on the fifth floor at Sheraton Hotel, in Mall of the Emirates, has created an entire buffet made from a whopping 100kgs of chocolate, for everything from pastries to art sculptures, a secret barbecue sauce and divine sweet treats for the true shopaholic, made in the shape of shoes and handbags!
The extra bouns to the brunch, will be the highlight of a chocolate-smoke lavender tea which is served throughout the meal and the personal fondue pots delivered to your table upon request.
While, for the modern trend of growing social media fanatics, the brunch will have a chocolate photo booth which will allow guests to capture their fun moments with edible props.
To balance all that chocolate intake, there is also a massive spread of savoury items, with live cooking stations serving up saj and tandoori dishes and an extensive sushi selection too. While grown-ups are enjoying the chocolate indulgence, little guests will be entertained with a Wii console and PlayStation while being treated to popcorn and milkshakes.
For any history chocolate lover investigating the brunch, just so you know, the rarest and most expensive chocolate will be a 67% Grand Cruz Chocolate, the first coverture made with wild cocoa from the Amazon Region of Bolivia.
And for any person on a stricter diet, well no there is no need to worry because 'CHOCOLATE HEAVEN' is the only buffet that tells you the percentage of each cholocate on each dish.
With 22 different types of chocolate from around the world and 58 different types of deserts, including the Sanabel dedicated chocolate room and delicious fashionable treats... seriously, what more could you ask for?
INFO:
12.30pm-4.30pm
Dhs375 including house beverages and bubbly
Dhs275 including house beverages
Dhs175 including soft drinks,
Sheraton Dubai, Mall of the Emirates, 04 377 2000
www.sheratondubaimalloftheemirates
Written by: Orlagh McLaughlin (Editor-in-Chief)
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