Enjoy authentic cuisine and vibrant brunch vibes at Park Hyatt Saadiyat Island
Stepping into Maté at the Park Hyatt on Saadiyat Island for its new Saturday brunch, the first thing that greets you is a towering, brilliantly rendered portrait of the footballing legend, Maradona. It’s dramatic, confident, and unmistakably Argentinian – a fitting overture for what the brunch itself delivers.
There’s a sense, from the very first moment, that you’re in for something bold yet heartfelt, executed with flair but grounded in authenticity. Much of that comes from the vision of Chef de Cuisine, Belén Pracilio, whose thoughtful curation and precise execution give the menu its unmistakable character. Her food feels like a blend of technique and emotion – elegant but never losing the soul of Argentinian cooking.
Inside, the restaurant is atmospheric without feeling heavy. The dim lighting, earthy textures, and glowing charcoal grill create a setting that is both intimate and alive. The open, working kitchen is theatre itself. On Saturdays, there is a relaxed buzz – friends leaning over shared plates, couples savouring long lunches, and servers moving with an ease that suggests deep familiarity with both the menu and the rhythm of the room.
The meal opens with a series of sharing-style starters that set the tone with freshness and balance. La Palta, a grilled avocado paired with hummus and a lively criolla salsa, is a dish that feels deceptively simple. Its smoky edges and bright acidity work together, making it both light and satisfying.
Then comes the Provoleta Asada, perhaps the most indulgent of the starters: molten Valpadana Provolone bubbling gently under its golden crust, cut through by chimichurri and a charred tomato. It’s rich, comforting, and exactly what you hope for when ordering this Argentinian classic.
Completing the trio is the Choripan, a grilled chorizo layered with criolla salsa that delivers exactly the punchy, savoury hit you want from an iconic street-food staple.
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The mains give the brunch its backbone, each plate showcasing thoughtful technique and quality ingredients. The Ojo de Bife, a grain-fed Black Angus ribeye, is robust and flavourful, cooked with precision that gives both a smoky crust and a meltingly tender centre. The Lomo, the tenderloin option, offers a lighter, cleaner profile but still carries that unmistakable Argentinian depth of flavour.
It’s buttery, delicate, and beautifully seasoned. For those leaning towards seafood, the Lubina Asada is superb: grilled seabass brushed with garlic butter and served with roasted lemon. The fish is crisp at the edges, perfectly flaky within, and refreshingly uncomplicated.
Dessert continues the theme of comfort elevated. The Helado, a dark-chocolate-coated dulce de leche ice cream is luxurious with the chocolate shell giving way to cool, creamy sweetness. The Panqueques de Dulce de Leche are warm, caramelised crepes layered generously with dulce de leche, offering an indulgence that feels very much in the spirit of a weekend brunch. And the Churros con Chocolate Blanco are wonderfully crisp accompanied by a wonderful white-chocolate dipping sauce.
What makes Mate’s Saturday brunch stand out is not innovation for its own sake but confidence – confidence in flavour, in ingredients, and in the spirit of Argentinian dining. It’s a brunch that feels warm, generous, and honest, delivered with an attention to detail that lifts every dish. And as you walk back past the great Maradona on your way out, you can’t help but feel he’d approve – after all, this brunch knows how to play with heart.
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