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Brunch in the Clouds - In the World's Highest Suspended Suite

The St. Regis Abu Dhabi will unveil the Abu Dhabi Suite, the World's Highest Suspended Suite, for an exclusive brunch journey that explores the bedrooms, cinema, spa and two-floor majlis. The suite spans between the UAE capital's Nation Towers on the 48th and 49th floors.

The journey, exclusively for 50 diners on the last Friday of each month, commences in the hotel's grand Reception Hall where guests are met by one of the hotel's butlers who will escort them to the Abu Dhabi Suite's private elevator.

Upon arrival at the Abu Dhabi Suite, guests will be free to explore the 1,120 square metre suite, which retails at AED150,000 per night.

Journeying through the suite, guests will discover exquisite culinary delights in each room; from a cinema full of candy, a dedicated cheese and dessert room, a caviar ice-bar, an oyster room, roaming chef stations and of course, a private bar equipped with the hotel's top mixologists.

For a break between tasting, guests can sojourn to the suite's private spa for shoulder massages by therapists from the hotel's Rem├Ęde Spa and for the ladies, manicures by the hotel's Sisters Beauty Lounge.

Brunch in the Clouds is exclusively for adults over 21 years and is available at AED400 per person or AED650 with bubbly per person.

Mr Moustafa Sakr, General Manager of The St. Regis Abu Dhabi says: "Since opening, there has been a lot of curiosity about the suite. Brunch in the Clouds allows us to engage more with our local community and to let them see the suite for themselves. We also want to highlight the hotel's genuine unassuming service and the culinary skill of our chefs. We see this as a powerful opportunity for people to really understand our passion for luxury and for hospitality."

The first Brunch in the Clouds will take place on Friday 29 April, followed by subsequent brunches on Friday 27 May, Friday 29 July and Friday 26 August (Brunch in the Clouds will not take place in June due to Ramadan).

Copyright Acquisition Intl. 2016