SimplyAbuDhabi X

5 9 S I M P LY A B U DH A B I Julep, which combined mint, apple juice, apple syrup and soda. It was perfectly mixed and was a great way to freshen the palate before eating. We had heard it mentioned that the chef trained with Gordon Ramsey and so we knewwe could expect some fine presentations and some innovative flavour combinations. To start with I ordered smoked balik salmon that was served with scallops, fish roe, créme fraîche and horseradish. The salmon was deliciously infused with the aromas of smoke and the scallops had just the right consistency and balanced out the strong flavour of the fish roe. In the same way the powerful and creamy horseradish was like a firework of flavour in the mouth but it was toned down by the crisp and cold créme fraîche. A fantastic starter that was so creative with intense tastes it was somewhat like molecular gastronomy. Arnie chose the kingfish carpaccio with avocado, pickled ginger and soy citrus and he described the same triumphant marching of so many bold