On Sunday, September 16, Five Sixty by Wolfgang Puck will launch its new dim sum brunch, offered every Sunday from 11 a.m. to 5 p.m. The Asian-inspired menu will feature an elaborate dim sum tasting selection and chef-driven, handcrafted cocktails.
“Our new Sunday brunch will allow guests to enjoy a wide variety of our dim sum with the opportunity to dine at their own pace,” said Executive Chef Patton Robertson. “Our guests can enjoy a leisurely Sunday as they create their own tasting menu from our variety of newly created dishes.”
The menu will tout a large selection of Asian-inspired small plates, as well as traditional brunch staples. Sharable plates can be ordered a la carte or in customizable groups of five tastes for $32 or eight tastes for $42. Menu highlights will include Sea Scallop Sui Mai with Curried Lobster Emulsion; Duck Bao Buns with Lacquered Duckling; Pan Seared Texas Benedict with Beef Brisket and Poached Egg; Day Boat Scallop with Bacon Dashi; and Char Su Hash with Poached Egg and Yukon Gold Potatoes.
Complementing the new menu will be a selection of brunch-inspired cocktails including the Texan Mary (beef jerky, black pepper-celery salt), Mango Mimosa (Gruet ‘Brut,’ mango fruit puree), Raspberry Velvet (vodka, raspberry, lemon) and John Daly (sweet tea vodka, lemonade).
Reservations are recommended and can be made by calling 214.741.5560.