Sunday late mornings are made extra special at Grill 58, situated under the open-air Spectacle with natural sunlight, delightfully complementing a smorgasbord of special treats curated in a three-course menu. A selection of five sharing starters includes Fine de Claire oysters served with fermented tomato and smoked bonito oil, house-cured Petuna salmon trout, Iberico cold cuts (18-months cecina de Leon beef ham and 30-months Bellota ham), and artisanal cheeses from Les Freres Marchand and Grill 58 caesar salad.
Choices of main course include the Australian M9 wagyu Bavette, which is a leaner cut of wagyu with intense flavor which makes a great option for brunch; pan-fried Japanese sea bream served with grilled leek and hazelnut Pil Pil sauce, and more. Four desserts are on offer, with a must-try which is Chef Conor’s favorite: fluffy homemade buckwheat waffle served with maple syrup, butter pecans, and silky vanilla cream. The Sunday Brunch menu includes free flow of juices but an option of free flow of selected red, white, and sparkling wines is available as well.
When: Sundays, ongoing
How much: MOP $480 per person (additional MOP $180 per person for choice of free flow of selected wines)
For more information and bookings, call +853 8806 2318 or check here