Simply Abu Dhabi VI

1 8 9 S I M P LY A B U DH A B I The result is a menu that has achieved worldwide recognition from food critics, chefs and customers alike. And now that we had a chance to see it for ourselves, we could see that in its understated and inventive charm, it was a real achievement. Recipes they have used for inspiration date as far back as the Royal Courts of King Henry VIII. And they have certainly produced some really eye-catching options. Continuing in their restless quest for culinary perfection, all the dishes have been dated: savoury porridge (c1660), turkey pudding (c1730); and taffety tart (1830), are just a few of the delicious-sounding examples. But - as so often with Blumenthal - technology has added a modern twist to each. Tudor trickery The most famous dish here is theMandarinMeat Fruit: it’s inspired by the habit of Tudor kitchens to devise ways to entertain at great Royal Feasts. One of the tricks they loved was to serve savoury meat courses disguised as fruit – can you imagine the surprise on people’s faces? I’d heard about the amazing meat fruit, and I really wanted to see how it tasted. Of course it’s a really nice idea - but more importantly, I discovered that it was absolutely delicious, too. I broke the layer of mandarin jelly and found a succulent, soft and juicy chicken liver parfait. When food tastes this good, you know that hours of work have gone into it, from the research, to the conception of the idea, to the cooking. And it’s worth it, since the result is just perfect. Meanwhile, Jordana opted for the cod in cider. As it looked so sumptuous, I tried some myself too, and we were both in agreement that the flavours balanced each other perfectly: a winning blend of succulence and sharpness. All in all, we were quickly coming to realise that this is quite a phenomenal eating experience. If you thought you knewwhat British cuisine is like, all I can say is that you really don’t until you come here. You won’t find anything like this anywhere else in Britain – no, make that anywhere else in the world. My only wish was that we could have tried more dishes, as choices like the broth of lamb, and hay-smoked mackerel, looked too good to turn down. For dessert, I chose poached rhubarb with rosehips and rhubarb sorbet - incredibly refreshing - while Jordana went for an exquisitely light and sweet tipsy cake with spit-roast pineapple. You should remember to look up from your food once in a while, too, since the restaurant has exceptional views of Hyde Park, and the interior - like the menu - blends history and modern style into something truly elegant. There’s a private dining room which seats up to 10 guests - with the option of overlooking the restaurant or remaining completely private. There is also a chef’s table located alongside the kitchen, which seats six. And if you come during the summer months you will be able to choose the unsurpassable experience of dining on the terrace which directly overlooks Hyde Park, offering one of London’s finest al fresco dining locations. It sounds like an experience not to be missed – I think we will have to try it! Visit the official website at: http://www.dinnerbyheston.com Lamb Broth Savoury Porridge

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