Hyatt’s Sunday brunch RETURNS

The Hyatt Waterfront restaurant was closed due to renovations, which are nearing completion.

Management decided to re-open for business and resume the brunch service.

Hyatt’s Marketing Communications manager, Neemah Persad Celestine said: “We have a newly renovated restaurant with a totally different look and feel. We are offering a lot more items with additional local flavours.” A Kids Corner with a variety of sweet treats and toppings for children of all ages has been introduced, she said, with choices of marshmallows, berry compote, M&Ms, wafers, oreo bits, gummy bears, chocolate sauce/vanilla sauce and dulce de leche ice cream. “We have also introduced our Sparkling Brunch option. This gives you brunch as well as over six different types of sparkling and non-sparkling wines to choose from,” said Celestine Venue manager Dessi-Ann Williams Alexis, supervisor Wendell Lakhan, and assistant Food & Beverage director Bryan Hudson welcomed guests to the brunch.

The meal started with a tasty fish broth, followed by a wide range of salads and dressings. There was also a cold cuts and cheese station.

The carving stations, one serving slow roasted lamb leg with mint jelly, and a stir-fry station with chicken and vegetables, egg noodle, onion, mixed peppers, carrot, cabbage, dried mushrooms, bean sprouts and tofu oyster sauce were also quite enticing.

At the omelette station patrons had a choice of ingredients such as mushrooms, cheese, ham, turkey, peppers, spinach, onions, tomatoes and bacon, while at the pancakes and waffles area, they were able to add a choice of whipped cream, maple syrup, shaved chocolate, fresh berries, chocolate syrup, fresh bananas and icing sugar.

One of the biggest culinary delights, especially for the meat lovers, came from the sumptuous main course that comprised sundried tomato and green pea rice, roasted baby potato and spinach, Trinidadian corn pie, steamed vegetables with mushrooms and cherry tomatoes, steamed fish in okro, creole sauce, Cajun roasted chicken and grilled flank steak, in red wine and balsamic reduction.

Among the dessert items were apple mousse, raspberry gateaux, peach baked yogurt, New York cheesecake, and strawberry chloral petite gateaux.

The culinary team was led by executive chef Fernando Franco and included sous chef Avanelle James, executive sous chef Tony Rattigan, sous chef Kirk Seegobin and junior chef Shinelle Alexander.

Celestine told Newsday: “Every week our chefs create new menus with local specialties, live carving and cooking stations highlighting different international cuisine, and all our amazing desserts are exclusively made in-house by our talented pastry team.”