Clay delivers a refined and memorable experience during the Saturday Brunch. An elegant blend of cultures, flavour, and design. It was culinary journey across the vibrant edge of Japanese-Peruvian fusion, and each dish brought its own personality, balance and flair. From bright citrusy seafood to rich, textured sushi bites, every course was an experience on its own. It’s perfect for adventurous food lovers, special occasions or a night out with friends. While not the cheapest option, you appreciate for the innovation, ambience, and quality of the food delivered. Clay is instantly captivating with superb views of Ain Dubai. The design fuses Japanese minimalism with bold Peruvian vibrancy, sleek marble tables, plush leather seating, hanging foliage, and statement bead installations combine into an immersive, Instagram-worthy space. The ambiance is stylish, lush, and energetic. Althought I must admit the music during the brunch was way louder than needed. The staff performance was commendable inspite of all the noise.
The brunch package at Clay would be as follows:
- SOFT drinks package – AED 350
- SIGNATURE cocktail package – AED 445
- PREMIUM cocktail Package – AED 545
Orange Mixed Lettuce
Nibbles
- CORN QUINOA SALAD – Quinoa | Corn | Lemongrass | Pomegranate | Orange Mixed Lettuce
- EDAMAME SHOGA – Soybeans | Ginger | Togarashi | Sweet Chili Sauce | Chives | Coriander
- NIKKEI – Mashed Avocado | Onions | Sesame Oil | Crispy Tortilla | Rocoto Chimichurri | Guacamole
Corn Quinoa Salad left a surprisingly strong impression for such a simple-sounding dish. What looked like a light starter turned out to be a vibrant explosion of textures and flavors. Visually it was gorgeous. The sweetness of the corn and pomegranate was matched beautifully by the zesty punch of the orange, a subtle citrusy herbal note that lifted the whole salad. The mixed lettuce added crunch and freshness. The salad felt energizing. The edamame looked inviting and messy in the best possible way. You could see bits of fresh chives and coriander scattered throughout. The edamame pods were perfectly blanched, tender yet crisp, easy to pop. something to keep your hands busy while sipping on a mocktail and good conversations. The so called Nikkei was visually a stunner. A generous scoop of vibrant green cut avocado. Calling this just “guacamole” would be underselling it. It’s more like guacamole reimagined with layers.
The sushi platter on ice was exciting as it came on the table. The sea bream was clean, delicate, and beautifully sliced, swimming in a rocoto emulsion that had both fire and finesse. Easily one of the most refined ceviches I’ve had. When it comes to Uramaki, the panko-fried prawn inside gave that satisfying crunch, contrasted perfectly by the silky outer layer of sushi rice. But the real star was the acevichado sauce—creamy, tangy, and spiked with just enough heat to leave a warm tingle. The tuna nigiri was buttery and clean. The ginger and spring onion added sharpness and lift to the dish. I could’ve eaten a dozen easily. We were new to Causa. The yellow potato was creamy and soft, almost like a whipped base, topped with a well-seasoned prawn tartar that added just the right touch of ocean brine. Each bite was cool, savory, and layered. Each dish took a foundation of Japanese precision and technique and wove in the boldness and soul of Peruvian flavors. What stood out most was the balance: spicy but not overpowering, rich but not heavy, creative yet respectful of tradition.
You could pick one main from a selection of four. The sea bass had a crisp, golden sear on the outside, buttery and flaky inside. The exciting part was the red silky spicy sauce, with just enough heat to wake up your palate. The quinoa, lightly toasted and fluffy, together they balanced decadence with health-conscious earthiness. Almost everyone around us ordered the Beef tenderloin as their main but to be honest this wasn’t the best of beef we’ve had. The rice with vegetables that came along with it was unique and grounded everything in a hearty, Peruvian way.
The dessert trio told a full story. You had the cozy warmth of the milk cake, the indulgent depth of the mousse, and the boundary pushing brilliance of the brulee. The milk cake was soft, soaked, and subtly sweet. The chocolate mousse was intense, smooth with a melt in the mouth texture. A silky lucuma pannacotta base provided a mellow, custard like foundation but the twist was in the miso caramel layer on top. Each dessert was thoughtful and precise, never overly sweet. The coffee came in style. Never before was it so exciting to add sugar to coffee. what a mug too!
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