With design inspired elements by Chiltern Firehouse and other London institutions, it’s only right The Guild goes big on Sunday lunch with a newly introduced roast featuring all the classic trimmings, and then some
Sundays at The Guild just got better as the DIFC foodie hotspot invites guests to while away the afternoon over a hearty new roast, every Sunday from 12pm to 4pm. Chef Paul Gajewski promises carefully selected cuts, piles of crisp wood-oven roast potatoes, lashings of gravy and all the tasty trimmings; the perfect Sunday feast.
Opt for a main starting from an approachable AED 135 or go for a mini-three courses banquet for AED 250. Starters including the creamy Italian Burrata with pure harvest tomatoes and cold pressed olive oil, Beef Carpaccio with Grana Padano and rocket or a Caesar Salad with slow roasted chicken breast and the rest, all served alongside fresh bread and homemade, hand-churned butter.
For the main event, roast dinner options include a roasted USDA beef striploin, Lemon thyme marinated corn-fed chicken, Slow roasted lamb shoulder. For seafood lovers, fresh from the Rockpool there is a Seabass fillet and not forgetting the vegans and vegetarians, a delicious Roasted eggplant with basil pesto, all are served with the full trimmings and organic veggies with the likes of garden peas and veal bacon, baked cauliflower cheese, crispy wood-oven roast potatoes, Yorkshire pudding, honey glazed parsnips and carrots and a generous pouring of gravy. The Guild’s sommeliers have carefully selected preferred wines to complete the meal and of course, signature Bloody Mary and Mimosa service throughout lunch from the trolley.
For anyone with space for something sweet, desserts include Sticky Toffee Pudding, Apple and Rhubarb Crumble and Bread and Butter Pudding.
To keep the weekend mood alive, a musical duo will be the soundtrack to the Sunday feast with accoustic tunes playing throughout the afternoon. Elevate your weekends and embark on a chic roast experience at The Guild every Sunday.
