Sublime was designed to be female friendly. Sublime was designed to be female friendly.

Back of house
If the front of house has a South American theme, the back of house is arguably Uruguay — small and insignificant looking, but surprisingly versatile.

“The kitchen is remarkably small,” admits Breg, “but then we see that as a good thing because it has kept capital costs down. It also has some impressive elements, like the rodizio grill.”

The kitchen was designed in-house, which Breg says means that the culinary flow isn’t affected by the size. The fact that some of the food is prepared outside of the kitchen area also prevents the kitchen from becoming overcrowded.

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In fact, with the Tempt Station, where dessert is made as you watch, and rodizio circling the room, the kitchen doesn’t feel like it’s part of the back of house as the chefs are able to easily interact with guests.
“Rodizio has been a learning curve,” says Breg.

“Carving at the table is something more difficult — but it is great because it encourages conversation; the guests help to put the meat on their plates, they talk to the server, it gets them involved in the whole process,” he adds.

It also means the staff working in the kitchen have slightly different roles to the traditional back of house chefs.

“We took some of our kitchen staff from the Novotel and Ibis hotel, and the rest were chosen by our executive chef,” says Tamizi of the kitchen staff.

“We have Chattura who is an amazing chef; very skilled and ambitious and always coming up with new ideas for us,” he adds.

These ideas came into play during the soft opening of the bar when Tamizi says the food presentation “changed completely”.

“The actual menu remained the same, but we had various ideas about how things should be presented and served, so we were able to spend time getting things right and making the changes we needed to before the official opening,” he explains.

And with the finalised menu including a selection of mouth-watering delights, Sublime looks set to bring some South American flavour to the World Trade Centre.