The Gourmed Brunch At Basilico Mediterranean Restaurant The Cove Rotana Resort, Ras Al Khaimah

A taste of the Mediterranean

Nestled in The Cove Rotana Resort in Ras Al Khaimah, Basilico restaurant offers a variety of traditional choices of Mediterranean cuisine.
The restaurant is situated in a beautiful rustic setting, with exposed brown brick walls and warm wood furniture and arched ceilings.
Sit back and embrace “La Dolce Vita” at Basilico. Enjoy watching your food being prepared in the restaurant’s open plan kitchen, or take in the incredible beachside views from the restaurant over the Arabian Gulf.

The incredible GourMed brunch

The GourMed Brunch is the first epicurean of its kind in the Northern Emirates, taking place at the award winning Basilico, the only Mediterranean restaurant in Ras Al Khaimah, offering gastronomic variety and the freshest food in the region.

Expect plenty of buffet stations featuring a wide selection from the Mediterranean cuisine, pass around dishes, an endless starter and dessert buffet with unlimited beverages. Main course is served from an a la carte menu, with the chefs on hand to discuss different dishes and flavours and live entertainment from the inhouse Latino Band.

Chef profile: Cluster Executive Chef Chadi Salloum

Chef Chadi Salloum My dishes excite all the senses with uncomplicated layers of flavour. I use herbs, spices and sauces to enhance fresh vegetables, meats and fish, not to mask flavours. I study food trends and develop restaurant concepts that meet the specific dining needs of each market. Nowadays, it’s not just about the food, but also the entire atmosphere. I am passionate about developing restaurants. I’ve had great success in this area and am redesigning the face of dining in The Cove Rotana. I also have experience in many countries across the Middle East. I’ve worked in customer-oriented roles for 24 years in the hotel industry and helped launch dozens of new restaurant concepts. I love being in the kitchen, developing new recipes and training staff, but I particularly enjoy interacting with guests and taking their feedback into consideration. My cooking philosophy has always been: Food should be simple and nice enough to be understood, yet unique enough to be compelling.

The first epicurean of its kind in the Northern Emirates "The GourMed Brunch" at Basilico Mediterranean Restaurant.

The Gourmed Brunch At Basilico Mediterranean Restaurant

NEED TO KNOW

Basilico Mediterranean Restaurant
The Cove Rotana Resort, Ras Al Khaimah

Tel: (+971)7 206 6333
E: fb.cove@rotana.com

TIMES
Friday 12:00 noon to 4:00 pm

PRICES
• AED 255* per person inclusive of soft drinks, juices and water
• AED 335* per person inclusive of selected in-house beverages

* Prices are in UAE Dirhams and inclusive of 10% service charge and 5% VAT.

The Gourmed Brunch At Basilico Mediterranean Restaurant Menu

A look at the menu

Oven Baked Sea Bass Fillet

(Chickpea Puree / Bourride & Lemon Aïoli/ Parsley Foam/Argan Oil)

Chickpea puree
80 gm Chickpeas
Salt/Pepper to taste

Procedure:
• Cook the chickpeas in salted water.Drain and remove the skin
• Season the chickpeas with salt and pepper. Ruffle crust the chickpeas.

Bourride with lemon aïoli
Bourride broth
1kg Roma tomatoes
500ml Fish stock
100gr Fresh fennel
80gr Onion
100gr Carrots
40gr Slice garlic
15gr Fennel seeds
50gr Olive oi
20gr Salt
60ml White wine
1gr Saffron

Procedure:
• Heat oil in large pot over medium heat, sauté the garlic until golden color
• Add diced onion, fennel, carrot and sauté till it get tender. Add fennel seeds, white wine and sauté for 2 more minutes, then add diced tomatoes, fish stock and saffron cook until tomato is full mash. Blend the mixture and pass true a fine strainer.

For the aïoli
2 tsp. fresh lemon juice
1 clove garlic, minced
1 egg yolk at room temperature
1 cup olive oil
Salt to taste

Procedure:
• Whisk lemon juice, garlic, egg yolk, and salt in a heatproof bowl, set over a saucepan of simmering water until thick (2–3 minutes). Put the mixture to a blender, with the motor running, drizzle with oil until sauce is emulsified. Transfer Aïoli to a bowl and set aside.

Parsley foam
210gr Parsley
50m Olive oil
30ml Water
15gr Fresh coriander
2gr Jalapeno
3gr Salt
5gr Sucro
8gr Lemon juice

Procedure:
• Blend parsley in food processor until finely minced, mix with cooled cooking water. Pass the mixture through a fine sieve. Add sucro, mix well until it turned into a foam.

Sundried tomato and sumac crumb
200gr Sun dried tomatoes
50gr Sumac
25gr Bread crumbs
15gr Thyme
15gr Parmesan cheese
2gr Salt & Pepper

Procedure:
• In a cutting board chopped finely the sundried tomatoes, bread crumbs, sumac and thyme. Add the parmesan cheese and season with salt and pepper

Oven baked seabass fillet