Brunch taken to the rooftop

For six out of seven days of the week, Skybar – the rooftop lounge at SLS Baha Mar – is the place to see and be seen. But for a few hours one day weekly, this stylish pavilion slows its pace for a leisurely Sunday brunch featuring the flavors of its myriad dining establishments, from high-end to the quick bite, tying it all together with stunning ocean views of beautiful Bahamian vistas from the ocean to the cityscape.

Skybar takes brunch, which is the best combination of breakfast and lunch foods as well as an ever-increasing-in-popularity indulgence, to the next level at its rooftop lounge.

Traditional brunches may consist of breakfast foods such as pancakes, waffles and French toast; meats such as ham, bacon and sausages; and egg dishes such as eggs Benedict, omelets and scrambled eggs. Skybar upends this brunch concept, with SLS giving patrons a taste of the foods featured across its dining establishments – Carna by Dario Cecchini, a contemporary steakhouse; Katsuya by Starck, at which master sushi Chef Katsuya Uechi evolves Japanese sushi and robata classics with inspired dishes; Cleo Mediterráneo, at which the vibrancy of Mediterranean-inspired cuisine is captured; and Fi’lia, which promises honest Italian cuisine.

The SLS brunch also affords patrons the opportunity to indulge in foods that you wouldn’t be able to enjoy unless you’re a guest at the resort, such as foods from the Umami Burger airstream. And delicious treats from the Pastry Shop.

The traditional omelet station brought the breakfast to the party, serving up eggs any style and any way you want, with practically limitless accompaniments.

Anyone that knows me, knows that I will always gravitate toward crab legs if they’re offered – and they were, accompanied by cocktail sauce. I, of course, started my dining adventure with crab legs alongside a made-to-order vegetable omelet.

My brunch experience happened on the absolute most beautiful day. With all the cooler days we’ve been having lately, a true taste of a Bahamian winter, I sat back with my plate, as I lounged overlooking the beautiful waters and just “drank” in the views.

As I leisurely enjoyed the experience, choosing very wisely, I indulged in a pain au chocolat (chocolate bread) with a cup of coffee, as I took in the goings on around me and paced myself.

I also took advantage during brunch for a bite of the Umami Impossible Burger – a burger that looks, handles, smells, cooks and tastes like ground beef, but is made entirely from plants. It’s the Impossible Burger, but I found it impossibly hard to believe it was plant-based.

By this time, I was filling up, so I didn’t even attempt a bite of the choripan (Argentinian chorizo with chimichurri on a brioche bun) that looked so inviting. I had to if I wanted to enjoy dessert at all and I had my eye on the cheesecake, of which I was able to enjoy a few bites before waving my napkin.

Skybar’s brunch is impressive and there’s something to satisfy everyone from the meat eater to the vegetarian.

Brunch is always the perfect combination of savory and sweet lunch offerings combined with breakfast fare that you can mix and match for serving options that can seem limitless – because it’s really not breakfast and really not lunch. Brunch, which is everyone’s favorite, satisfies the best of both worlds.

So, there’s no better way to spend a Sunday afternoon than at brunch – and when you combine brunch offerings with stunning vistas, there’s nothing better.

At Skybar, brunch patrons receive two glasses of either a mimosa, Bellini, Bloody Mary or house wine.

Seating is available each Sunday from 12 noon to 3 p.m. Brunch is priced at $120, exclusive of 12 percent value-added tax and 15 percent gratuity.

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Shavaughn Moss

Shavaughn Moss joined The Nassau Guardian as a sports reporter in 1989. She was later promoted to sports editor. Shavaughn covered every major athletic championship from the CARIFTA to Central American and Caribbean Championships through to World Championships and Olympics. Shavaughn was appointed as the Lifestyles Editor a few years later.

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