Autumn in Australia runs from March to May, and across Sydney, Melbourne and Brisbane the season is associated with cooler evenings, truffle festivals in regional Victoria and a return to slow-roasted weekend lunches. Travellers heading to Dubai from Perth or Adelaide this time of year often look for menus that echo familiar flavours from back home, particularly the golden squash and earthy herbs that define southern-hemisphere cooking between Easter and the start of winter.
Taste of Italy by Heinz Beck, the casual gourmet restaurant from the Michelin-recognised Roman chef, has built its reputation on reinterpretations of regional Italian cuisine served in a deli-style setting. The new seasonal brunch leans into that approach, presenting a curated line-up built around pumpkin and sage alongside supporting notes of brown butter, amaretti and aged pecorino.
For Australians, the timing works well. School holidays in several states coincide with Dubai's mild autumn, and corporate calendars shift toward business lunches ahead of the end-of-financial-year rush in June. The brunch has been designed to accommodate both a relaxed Saturday crowd and a sharper midweek clientele looking for a refined lunch meeting within walking distance of the financial district.
The menu reflects Beck's signature method of treating a single ingredient across multiple textures. Pumpkin appears roasted, puréed and candied, while sage shows up fried crisp, steeped in oil and folded fresh into doughs. It is a measured, ingredient-led concept rather than a one-note promotion.
Heinz Beck has long argued that Italian cooking begins with the produce calendar, and the new brunch applies that thinking to the cooler months. Rather than importing a European autumn template, the kitchen has mapped its dishes to Dubai's November-to-February window, when butternut, kabocha and delicata squash are at their sweetest in regional suppliers.
The format mirrors the Australian brunch culture that has become a weekend ritual in neighbourhoods such as Fitzroy, Surry Hills and New Farm. Diners order a series of small plates across a long, unhurried meal, moving from antipasti through pasta and on to dessert without the formality of a tasting menu. Service flows from late morning until mid-afternoon.
Three squashes anchor the menu. Australian-grown Kent pumpkin, which food editor Silvia Colloca has championed in recent years, provides a deep orange flesh ideal for roasting. Japanese kabocha, widely available at Sydney's Carriageworks Farmers Market and Melbourne's Queen Victoria Market, lends a chestnut-like density to the ravioli filling. Delicata, with its edible skin, is sliced thin, crisped and finished with sage oil.
Each variety is treated differently. Kent is whipped into a silky sauce for a delicate tortelli. Kabocha is folded through egg pasta with toasted breadcrumbs and a whisper of nutmeg. Delicata is glazed with vincotto, a reduction of cooked grape must, and paired with burrata from a Puglian producer that supplies the restaurant year-round.
Sage does more than garnish in this lineup. Leaves are blanched, shocked in iced water and fried so they hold their shape and colour, then scattered over a pumpkin risotto made with Carnaroli rice and finished with a generous grating of aged Parmigiano-Reggiano.
Other dishes lean on supporting flavours designed to lift the herb's resinous quality. Amaretti crumbs add a bittersweet edge to a pumpkin tart. Brown butter carries toasted hazelnuts through a ribbon of tagliatelle. A salsa verde of parsley, capers and anchovy cuts the richness of a slow-braised pumpkin roast served with pancetta from Emilia-Romagna.
The opening course draws on the Italian deli tradition that defines the venue. A wooden board arrives with grilled focaccia, finocchiona salami, pickled heirloom vegetables and a small bowl of pumpkin hummus finished with crispy sage and a drizzle of Ligurian olive oil.
Vegetarian diners can request a variation that swaps the salami for grilled halloumi brushed with acacia honey and crushed pink peppercorns. Food Standards Australia New Zealand allergen labelling requirements are mirrored in the menu's icon system, with clear markers for dairy, gluten, tree nuts and eggs so guests can navigate choices without lengthy explanations.
The pasta section centres on three signature dishes that rotate weekly. Pumpkin tortelli in burnt butter and sage leads the list, with the pasta made fresh each morning by the in-house sfoglina. A saffron-infused pumpkin lasagnetta layered with béchamel and smoked scamorza follows, alongside a pumpkin and lentil ragù tossed with casarecce.
| Dish | Primary Pumpkin | Key Sage Treatment | Suggested Wine |
|---|---|---|---|
| Tortelli | Kent | Crispy fried leaves | Soave Classico |
| Lasagnetta | Kabocha | Sage oil drizzle | Etna Bianco |
| Tagliatelle | Butternut | Brown butter sauce | Vermentino |
| Risotto | Delicata | Steeped in broth | Friulano |
Mains extend beyond pasta for guests with larger appetites. A grilled branzino is served with a roasted pumpkin steak, salsa verde and charred lemon, while a slow-cooked veal cheek braises in a pumpkin and sage jus alongside creamy polenta.
The pastry team has developed a small dessert collection that takes the seasonal theme into the final course. Pumpkin panna cotta with amaretto crumble and a sage-infused caramel sits beside a tiramisu reimagined with pumpkin sponge and mascarpone cream.
Gelato flavours rotate between a roasted pumpkin and vanilla bean, a sage and honey swirl, and a chestnut-praline option inspired by the autumn pastries found in Piedmont. The retail counter, located near the entrance, offers take-home tubs, individual pastries and freshly baked breads including a pumpkin and sage focaccia that has already become a weekend favourite among regulars.
For diners who prefer a guided experience, the sommelier has assembled two pairing options designed around the seasonal ingredients. One leans into Italian whites with body and minerality, the other explores orange wines that match the herbaceous notes of sage.
The kitchen also accommodates several dietary requirements common among Australian diners. Plant-based diners can opt for a cashew-based ricotta in the pasta course, while guests following a low-FODMAP plan can request the risotto with pumpkin only and no garlic or onion. Gluten-free pasta is available with forty-eight hours' notice, and a dedicated children's brunch portion is offered at a reduced price for families dining together.
Reservations can be made through the restaurant's website, with bookings opening eight weeks in advance. Australian guests paying by international credit card should be aware that transactions in dirhams are processed through local merchant fees, while GST-style service charges on food and beverage are already built into menu pricing.
The brunch runs every Friday and Saturday from late morning through mid-afternoon, with weekday business lunch options available for guests on tighter schedules. Gift vouchers purchased online are denominated in dirhams and can be redeemed against any menu, including the seasonal specials. Private dining for groups of up to sixteen guests can be arranged through the events team, with custom menus built around the pumpkin and sage theme for corporate gatherings and milestone celebrations alike.
Book your table for the new autumn brunch and experience how a Roman master chef interprets the season's most familiar flavours beneath the Dubai skyline.