By FoodeMag dxb
FoodeMag dxb recently hosted a reader event at newly launched Weslodge Saloon. The readers had all won a place at the table by winning an online competition run by FoodeMag dxb.
The Foodemag team visited Weslodge Saloon a few weeks before and sampled a wide range of dishes with the aim being to put together a fully curated menu for our competition winners. We had such a good time, it was actually difficult to put together the menu as so many dishes were calling us.
Fast forward to the evening where we took over the private dining room to host our very first #EatUp. Our winners plus their guest were treated to a curated menu which showcased some of the favourites items selected by the FoodeMag dxb team along with a few best selling dishes.
On arrival, our guests were shown to our private dining room with views into the large kitchen and grill as well as the stunning the Dubai skyline. We were on the 68th floor of JW Marriott Marquis for an evening of great food with a small surprise planned along the way. Our readers started their evening with a carefully crafted cocktail and were then welcomed to Weslodge by the team who explained the restaurant concept and the plan for the evening ahead.
The menu was sophisticated and fun and was served family sharing style in line with the philosophy of Weslodge. This style of food serving is great for reader events as everyone got to try a variety of dishes and to chat about the food too.
Some of our favourites included the lobster poutine, who can resist what is essentially posh chips and gravy! We moved onto the salad which wowed us on our previous visit particularly because it included one of our favourite cheeses, burrata!. Mains included the most tender deep fried chicken we have ever tasted possibly due to being firstly marinaded in laban and then being cooked sous vis before it even hits the fryer! We loved the delicate Branzino (European Seabass) which was perfectly offset with a jalapeño relish. A side dish of posh mac and cheese plus a few other side dishes completed this course.
Between courses readers were given a guided tour of the kitchen by Chef Patrick and the team. They got to see their dishes being prepared and to take a close up look at the four metre long grill. The grill is the longest in Dubai and was custom built to the exacting standards of the Weslodge team.
Dinner ended on a sweet high with homemade Smores that traditional fireside rich chocolatey dessert and, for a select few, a small bite of our Deputy Editors favourite dessert this year a yuzu, meringue and yogurt dessert.
Our evening ended with us all feeling full, vowing to come back and full of praise to the team at Weslodge who had made our evening delectable, fun and informative.
Until next time!
For more about Weslodge check out this post here >> FoodeMag presents Weslodge
ROASTED BEETS burrata + orange + grapes + hazelnut + niagara vinegar
LOBSTER POUTINEhollandaise + tarragon +
house fries
SOUTHERN FRIED CHICKEN
tabasco honey + Brussels sprouts slaw
WHOLE BRANZINO
jalapeño relish
MAC & CHEESE
pimento + hand rolled pasta + jalapeño
SMORESroasted marshmallow + salted caramel +
graham cracker + chocolate sauce
Gianduja Tart – Yuzu + meringue + yogurt
