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Celebrity chef heads up new fusion Asian shisha restaurant in Brentwood

PUBLISHED: 12:00 22 July 2019 | UPDATED: 10:40 24 July 2019

TV chef Stephen Gomes has been head-hunted to lead, DUSK a large new restaurant and shisha lounge in Brentwood. Picture: Sharif Uddin

TV chef Stephen Gomes has been head-hunted to lead, DUSK a large new restaurant and shisha lounge in Brentwood. Picture: Sharif Uddin

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Molecular gastronomy meets shisha at a new fusion restaurant in Brentwood headed up by a celebrity chef.

TV chef Stephen Gomes has been head-hunted to lead, DUSK a large new restaurant and shisha lounge in Brentwood. Picture: Sharif UddinTV chef Stephen Gomes has been head-hunted to lead, DUSK a large new restaurant and shisha lounge in Brentwood. Picture: Sharif Uddin

TV chef Stephen Gomes was head-hunted to lead Dusk, a large new Mediterranean and Asian fusion restaurant and shisha lounge in Ongar Road.

Following a soft opening in June, the alcohol-free restaurant launched on Thursday, July 11.

With three discrete dining areas each with its own menu, the restaurant, which will cater for up to 400 customers, has been transformed with an investment of almost £1million by restaurateurs Sharif Uddin and Shakil Islam.

Designed by Seesaw Studios in Hackney, the restaurant is next to Bentley Golf Club and is set in over two over two acres of its own landscaped grounds.

TV chef Stephen Gomes has been head-hunted to lead, DUSK a large new restaurant and shisha lounge in Brentwood. Picture: Sharif UddinTV chef Stephen Gomes has been head-hunted to lead, DUSK a large new restaurant and shisha lounge in Brentwood. Picture: Sharif Uddin

DUSK's executive chef Stephen Gomes, has won numerous awards, including 2 AA Rosettes for Moksh in Cardiff, noted for its exquisite tasting, molecular gastronomy with spectacular displays using smoke and dry ice.

Leading a talented team of 18 chefs, Stephen has created an eclectic menu, fusing the best of Mediterranean and Asian cuisines.

"We are delighted to have captured the talents of a top international chef like Stephen," said Dusk co-owner Sharif Uddin.

"It wasn't easy. We didn't interview him, he interrogated us, before agreeing to take on the project."

Sourcing the finest produce from local farmers, butchers and fish mongers, Gomes has designed a menu which requires a second reading to appreciate fully.

The 'Fish and Chips' is in fact John Dory in a premium batter, with rose infused ketchup, grape tartar sauce chips and a peas mouse.

Another signature fish dish is Black Cod, pan-fried and served on a bed of cherry tomatoes and garlic, topped with rhubarb aioli, infused with CO2 essence, served with steamed rice.

There is also a Dusk Till Dawn dish, featuring a prime marble three to five wagyu ribeye steak, with a stilton cheese sauce, quail's egg, roasted potatoes, sautéed pakchoi and C02 tomato gazpacho.

For vegans, there is a Tofu Shashlik with almond milk roux, served with rice and chips - and special versions of the Momo, Ratatouille, Hakka Noodles, American Chop Suey, and on Sundays, a Toad in the Hole.

No alcohol is sold on the premises, but customers may bring their own.

Inside DUSK there is space for around 130 diners to sit in the main restaurant, with an occasional pianist and an open kitchen barbeque area.

For weddings and private functions, there is a separate banqueting room overlooking the golf course, which can cater for parties of more than hundred dinners.

"The intention is to make Dusk a truly unique destination restaurant, with a choice of fine or casual dining and shisha," said Shakil Islam.

Outside, there is another 150 seats in the alfresco dining area in pergola with detachable roof where people can smoke flavoured shisha and eat from the street food menu.

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