Concept of brunch always excites me, so last Friday I got the chance to experience a newly launched brunch at Atelier M by the name Pearls & Feather. So, if you are planing for a brunch be transported to the bygone golden era of the 1920’s Hollywood – A time when a secret brunch party turned into one of the most decadent events of the season.
Atelier M is located in Pier 7, hub of many famous culinary spots. It was my first time to be there, we were welcomed warmly and the server who was jazzed up in 1920’s style.
Brunch is served as a set menu on your table. Our table was reserved on the terrace with an overlooking marina view. The weather was pleasant and the view was spectacular!
In starters we had
- Cucumber and Avocado Gazpacho
- Oysters
- Wild Mushroom Takoyaki
- Burrata, Herb Crostini
- Selection of cold cuts, cheese and fresh figs
There were some hit and miss in starters, for me Cucumber and Avo Gazpacho that was served in a small glass was unique and present in taste. I don’t need oyster so I skipped it, wild mushroom was flavorful and my favorite one was fresh burrata with crispy herb crostini. I could have its second and even third round too. Burrata was fresh and crispy herb bread was complimented it so well.
In main course
- Marinated prawns and mussels
- Truffle porcini risotto
- Homemade Chicken wellington
- Grilled Black Angus Rib Eye
Marinated Prawns and Mussels was a combo of veggies and with well marinated prawns althought I avioded mussels as am not a fan of raw food. Risotto was drenched in 36 months aged Parmesan wheel. If you are a fan of Parmesan then don’t forget to indulge in it. Homemade Chicken wellington was our favorite one, it was soft layered with creamy sauce. Crispy exterior and soft flavorful taste won our heart instantly and was gulped (literally) in no time. Grilled angus beef was little bland but the sauce served along with it made it reasonable to enjoy. In sides green beans, creamy potato and vegetable rice were served.
Now, let talk about the best part of any culinary session Desserts. Here they have a dessert table from where you can choice of you own. Macrons, pudding, tarts and chocolate fondue were the highlight of the dessert station.
We ended our session on a cup of latte and made our way home with happy face.
Engineer With Flair 