SimplyAbuDhabi X

6 1 S I M P LY A B U DH A B I and complex flavours. The carpaccio was incredibly thinly sliced so that it was translucent, and this expert cut contributed to its subtle release of flavour. The avocado lent some texture to the dish while ginger and soy citrus penetrated through the gentler flavours and added a bit of bite. Before ordering our main meals we shared a fantastic salad of grilled octopus with ruby red grapefruit and watermelon that was drizzled with a spicy vinaigrette. It was another success and it continued the balancing act of marrying gentle, delicate flavours with piercing bursts of taste. The service was immaculate and our waitress was incredibly knowledgeable about the ingredients and the species of fish, and she even gave us some advice on what to order according to our preferences in texture and strength of flavour. I trusted her suggestion of the baked local Sultan Ibrahim with truffled orzo and tomato with a crustacean vinaigrette. This was a delight although the vinaigrette was very much reminiscent of the sea and had to be used sparingly to avoid the flavour of the ocean becoming too overpowering. I also ordered a side dish of grilled lemon asparagus and this was an ideal accompaniment. Arnie was torn between the Arabic spiced grilled salmon served with a marmalade made from dates, arugula salad, and lemon confit and the whole roasted sole in a pepper gumbo sauce with young vegetables and a pomme purée. Deciding to choose the local option, he wasn’t disappointed and found the date marmalade utterly delicious. He also loved the side of citrus green beans and commented on the creativity of the kitchen in devising such an interesting concoction of finely balanced flavours. It was another ideal evening in the Emirates Palace hotel and although we had no room for dessert, we did enjoy another sweet mocktail each. I had another Apple Julep for its lovely cleansing properties and Arnie rounded off the night with a Coconut Kiss, a brightly coloured amalgamation of pineapple juice, cream, coconut syrup and grenadine. For the region’s finest seafood combined with a stunning view and a stylish ambiance, it has to be Sayad.