Member Article

New Brazilian Rodizio Restaurant Opens In Union Square

Last night, a brand new Brazilian restaurant, Estabulo, brought a taste of Brazil to Union Square.

The restaurant, which is located on the shopping centre’s first floor, brings an entirely new dining concept to the city with its unlimited, traditional rodizio style service.

Adorned with blossom trees and cascading flowers, the restaurant provides an escape from the busy retail centre. Aberdeen marks the eleventh venue for the popular restaurant, but the brand’s first venture outside of England.

Zac Issak, restaurant owner, said, “When we saw the unit come up, we knew we could transform it into something incredible. We’ve long been looking to branch out of England and Aberdeen is the perfect place to do so! We hope to make a real mark on the city’s already thriving hospitality scene.”

Guests can enjoy 15 different cuts of traditional Brazilian meat such as Picanha and File Mignon, carved tableside by Estabulos Gauchos.

The meat is served using a traffic light system which sees diners simply flip the card found on their table between green and red to signal when to bring on the meat.

This style of service is completely unlimited, with guests able to enjoy as much, or as little, as they like for one set price.

Aside from the meat, perhaps the stars of the show are the skewered garlic bread and the cinnamon spiced pineapple.

Sides include an unlimited salad bar filled with traditional hot sides too such as Brazilian stew Feijoada which proved a major hit at last night’s VIP launch event.

The evening marked the restaurant’s stamp on the city with samba dancers and Brazilian drummers setting the tone for an energetic, carnival style celebration.

Guests included many familiar faces, with Aberdeen footballers, Angus MacDonald and Ross McRorie in attendance.

Estabulo opens its doors to the public from 12PM today for walk-ins with reservations available to be made online from the 10th of April onwards.

This was posted in Bdaily's Members' News section by Laura Robinson .