Saudi Gazette

WALKING into Pampas on a Friday afternoon, you are greeted with a certain enthusiasm.

An open kitchen with a group of chefs busy at work with Argentinean delicacies on the grill, that impart a distinctive aroma of infused oils and barbecue sets the stage for wonder and what’s to come ahead. The Friday brunch at Pampas is designed to be an extravagant affair.

Bespoke architecture that seamlessly blends with the setting helps create a sophisticated ambiance. The lavish use of brass, leather, colored glass and oak complement the interiors, setting a more opulent and optimistic undertone.

The restaurant space was created by Olga Polizzi, Director of Design for Rocco Forte Hotels, and designed by Martin Brudnizki.

A room dedicated to starters and desserts offers an unusual variety, set to impress. From caviar to fondant and popcorn, it’s got something for all. The winners of the buffet are the Wagyu smoked beef brisket, fresh local fish from the grill and barbecued meat.

“I believe that the passion paired with the less treatment of the ingredients and using well training techniques make us a serious restaurant,” Chef Lucas Adrian Farias told Saudi Gazette. Discussing the changes in the new menu, he said the starters have been changed. “We are looking for a fresh and cool presentation, as the stars of the dishes are the ingredients,” he added. Chef Lucas recommends the Tuna Ceviche. “The quality of the yellow fin tuna and the freshness when it comes to its preparation makes it an unforgettable dish.”

For those who love exotic interpretations and experimenting with gourmet, try the Argentinean king prawns with potatoes, aged cream and caviar; Patagonian octopus and Granny Smith sorbet and Argentinean Empanadas served with Llajua sauce and Patagonian seafood chowder with mussels and scallops.

Dessert lovers can have it all and more. Selections of Argentinean sweets being served now include the world-famous churros, alfajores, panqueques and pasta frola. Pampas also has an extensive drinks menu with concoctions like their signature Lychee Sangria made with grape juice topped with pieces of lychee, apple and orange infused with a hint of grenadine syrup along with sparkling apple juice, amongst many others. We recommend the Friday brunch as opposed to the à la carte experience. We can’t promise the latter will bring you back, but the brunch most certainly will.

Check out the list of February activities at Assila hotel and log on to www.roccofortehotels.com/Assila_Hotel/Jeddah for regular updates on events.