What a way to start the day

IF YOU’RE looking for an excuse to indulge on any given weekend, just book a table at Fifty Five’s next Surf & Turf Champagne Brunch, where all the essentials are served with free-flowing Perrier-Jouet Grand Brut bubbly.

Jettison any worries that, once again, rather than the promised lavish Sunday brunch, you’re just going to get the same sort of buffet found anytime anywhere, with too many ordinary selections and not enough “wow” appeal. The creators of the Surf & Turf Champagne Brunch are very selective in what they offer in a compact yet substantial array of seafood, meats and sweets, as well as Champagne and wines.

The harvest from the sea includes prime-quality imports from France and Canada. You can gorge on several varieties of oysters from around the world accompanied by an even wider assortment of condiments, as well as slipper lobsters, tiger prawns, crayfish, Alaskan king crab, sea urchin, sushi and sashimi, salmon and caviar on ice. 

That’s the “surf”, and for the “turf” there’s bellotta reserva Iberico ham, foie gras, wagyu beef from Kagoshima, Japan, and a rack of Australian lamb. 

The chefs will also prepare cooked-to-order dishes, including pan-seared foie gras with roasted figs from Sollies in France, lamb rack with thyme and garlic and poached French guinea hen with basmati rice and albufera sauce.

If you like your seafood fully cooked rather than raw or simply poached, try the Nova Scotia lobster ravioli in rich and creamy lobster bisque, or the grilled lobster with fresh herbs and lemon butter. Another must-try is the French mussels lightly cooked in garlic, white-wine sauce and basil, which is prepared fresh on a cooking trolley. 

Certainly leave room for dessert, which is served in a room specially chilled for the purpose. Besides cakes, mousse, candied fruits, macaroons in assorted flavours and chocolate fondue, a particular recommended finisher is the raspberry souffle, which is both exceedingly pleasant and a nice way to cleanse the palate. The selection of tea and coffee is superb as well.

Adding to the innocent decadence of the brunch is the Perrier-Jouet Grand Brut champagne, which goes surprisingly well with both the surf and the turf as well as the sweets. You glass will be repeatedly topped up with the fresh and lively bubbly with its delicate bouquet and subtle, complex flavours.

  

BOTTOMS UP

>>The Surf & Turf Champagne Brunch is served on the first Sunday of every month from 11.30 to 3 at Fifty Five at the Centara Grand at CentralWorld.

>>Inclusive of free-flowing Champagne and selected wines, it costs Bt3,955.

>>> Reservations are recommended at |(02) 100 6255.