Intersect By Lexus Launches A Brand New Menu

Multifaceted restaurant lounge and café INTERSECT BY LEXUS - DUBAI has unveiled its new menu for diners. Dynamic in nature and pioneered by head chef Robert Stevens, the menu consists of quintessential dishes crafted with the finest ingredients sourced from around the globe. Think slow cooked beef ragout in a comforting Lasagna to succulent Pure Black Angus Ribeye – the dishes come in small and large plates enabling guests to share. The venue has also unveiled a business lunch for those looking to dine in during work or hold meetings over beautifully crafted food in an exquisite setting.

INTERSECT BY LEXUS is not just a restaurant.  It is a unique haven for people seeking enriched hospitality experiences where creative minds meet and share ideas. Inspired by wanting to provide a “Culinology” experience to diners, the space, designed by Masamichi Katayama, allows people to intersect with sublime expressions of culture to encounter crafted food and beverages of the highest quality.

The menu begins offers a healthy and refreshing Carrot Ginger soup or a creamy Roasted Tomato Soup, as well as Burrata, Soba Noodles as started options. Those looking for lighter bites for lunch can go for sandwiches, which include a Wagyu Burger with Cheddar cheese, smoked paprika mayonnaise and sweet potato chips, or a 36 Hours Braised Short Ribs Sandwich with sundried tomato paste, Sauerkraut and dill pickled cucumber. Some of the larger offerings include a traditional Butter Chicken with saffron rice, raita and rice chips with Halibut and Salmon served with a French fish Velouté sauce and edamame. 

The menu also caters to vegetarians and plant-based eaters through a selection of meticulous dishes such as Miso Braised Portobello Mushroom, Homemade Tofu and Roasted Cauliflower that is served with almond and brown butter purée and burnt leek.

Desserts include the Basque Cheesecake served with zesty blueberries and Chocolate Flourless Cake topped with caramelised popcorn. 

Posted On : 31/8/2020