A nouveau Mediterranean and Continental cuisine with an Italian twist, MINA Brasserie not only surprises you with its crafted menu but also delights your sense of taste by its newly on board Italian Chef in a classy, modern and contemporary style meets art deco ambience. mylifestynews writes.
Tucked away in the heart of Dubai International Finance Centre (DIFC) Gate village where art, commerce and cuisine meets, MINA Brasserie can be accessed either from the Four Seasons Hotel entrance or via the lounge-style entrance off the the mix used terrace. Overlooking the Burj Khalifa and against the backdrop of Dubai Financial District, the entrance via the hotel foyer welcomes you on its white marble flooring set against the wooden wall with mirrors featuring portrait paintings along the hallway as well as a few more in the dining area that was unquestionably eye-catching contrasting the contemporary charm of the restaurant ambiance.
The lively lounge-style garden terrace is an alternative entrance to the restaurant flanked by the white marble bar top and two formidable Olive trees add a further homey feel to the terrace. Flat-ironed linen with an informal table setting with a touch of blue hue cushions and bar stools lighten up the place juxtaposing the hanging yellow light bulb that creates a much cozy and intimate mood in the evening with a live DJ spinning the latest playlists and house trance mix.
The music bustling with noise in to the main dining room creates a more joyful ambiance to relax, only when it wasn’t played too loud. The courteous wait staff and the service team are quite attentive with shape-eyes and warm smiles in delivering a consistent service to the half full main restaurant dining room and already packed terrace when we arrived.
The menu is crafted by award-winning Chef Michael MINA to graze on delicious and contemporary brasserie-style sharing plates, adding a rustic yet fine Italian touch that celebrates the culture and gastronomy. The all-encompassing menu offers something almost to all occasions as the restaurant also serves as an all-day-dining outlet from buffet breakfast set up to a-la-carte lunch and dinner and a weekend bubbly brunch.
It is a blessing when you are able to sample a good meal cooked while you don’t need to decode every dish presented to your table. In MINA Brasserie, what you see is what you get and the culinary team let the ingredient express itself to the maximum and explode on the palate with all its vitality instead of losing it by adding too much of other unnecessary touches that mainly are gimmicks instead of delighting your sense of taste.
The manager strongly recommended us to start with the <Macaroni & Mimolette Gratinee> which is an elevated version of Mac and Cheese. We were quite reluctant at the beginning but it was beautifully presented. The macaroni was neatly aligned on a bed of béchamel sauce and topped with the lightly burnt and crusted cheese that was actually quite a delightful start to our culinary sojourn.
A refreshing, juicy and chunky beetroots salad tossed with the sweet and tart balsamic vinegar and topped with and warm goat’s cheese. Simplicity at it best!
We had the pasta replaced with ravioli with the same tomato-fennel ragu as per the supposed squid ink pasta, topped with salted, cured Bottarga fish roe. A good mouth full of ravioli with another bite of the tender and juicy lobster well dipped into the specially made sweet corn sauce was divine. Another triumphant dish not to be missed!
<Oak Grilled Octopus>
Well marinated and perfectly oak char-grilled whole octopus tail to its tenderness as expected, topped with aromatic black garlic for a more complex palate and accompanied by assorted tomato being done in five different ways. A must order in MINA Brasserie!
<Wood-grilled Filet Mignon>
We love our meat and the manager suggested us to have the wood-grilled Filet Mignon from Creekstone Farms Prime Black Angus cattle from USA. For a premium quality of meat, you don’t need much marinated but to taste of the origin from the produce. A good steak can surely make your evening a pleasurable one and the culinary team in MINA Brasserie knows its way.
<Wood Fired Baby Chicken>
The baby chicken was well rubbed with assorted spices before it was cooked on a wood fire that offered a more Oriental and rustic taste served on a huge bed of chickpea and sautéed spinach. This offered tender juicy meat that was delicious.
<Crispy Brussels Sprouts>
We are not a fan of Brussels Sprouts but what is done here in MINA Brasserie is inspiring. Deep fried Brussels sprouts to a light crisp and served with honey, fish sauce and soy. One of the best alternative side dishes to order and you won’t see this often in many other restaurants and certainly a good twist for such a combination of ingredients used.
<Lamb Three Ways>
We couldn’t help but to order the lamb chop done in three different ways – The meaty lamb chop, sausage and hand-pulled, served with black lime labneh, Italian chermoula farro wheat and carrot. A single dish of three succulent flavours!
The 1000 Stories Bourbon barrel-aged Zinfandel was the best choice suggested by the sommelier to pair with our orders in the evening. The Zinfandel grapes from Mendocino and Sonoma counties bursting with aromatic red fruits scents and complex black fruit flavours with a touch of Petit Sirah and Syrah enhance those flavours even more with bold and black and white pepper spices. A beautiful long lingering finish!
There was no room for us to have dessert after all these gorgeous dishes being served and enjoyed. With an emphasis on dishes prepared with purpose to please your taste buds and marrying tradition with diverse flavours from its ever-evolving and seasonal menu, the culinary heart and lifestyle soul of this chic, casual and unpretentiously splendid restaurant brings to the table the true uncompromised Continental gastronomy with an Italian touch,which is simply fascinating. You’ll have more than just one reason to be back.
Tried & Tested:
Design & Decor: 4.5/5
Food & Beverage: 4/5
Value For Money: 4/5
Oak Grilled Octopus
Building 9, Unit GV09
Level GF Gate Village
Tel:+971 4 506 0100
Tel:+971 4 506 0100
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