Simply Abu Dhabi XIII

6 0 S I M P LY A B U DH A B I Tomato, Melon, Goats Cheese scallops. The balance of flavours was rich, but not overwhelming, and the risotto was cooked to creamy perfection. Jordana opted for the Watermelon, Feta and Almond Salad, and was delighted by the contrast of the succulent sweetness of the watermelon, the salty tang of the feta, topped with the crunch of almonds. A harmonious blend of colours, textures, and flavours, it was the perfect cool dish for a warm Abu Dhabi night. After such an auspicious start to the meal, we moved on to mains. For me, the Asian-inspired Seared Sumac and Pistachio King Prawns was the perfect choice. The aromatic dish, impeccably presented in a handsome silver bowl, was both visually appealing and uniquely delicious. Jordana had decided on the Pan-Fried Salmon with Flageolet Beans, which is one of Rhodes 44’s signature dishes – and with good reason. Although we were fully satisfied with our meals, we couldn’t resist trying some of the British-inspired desserts like Sticky Toffee Pudding and Strawberry Eton Mess. A perfect ending to a perfect meal. Rhodes 44 doesn’t only do innovative evening dining, it should be noted. Chef Rhodes has also launched a new Friday brunch concept at The St. Regis Abu Dhabi, once again featuring a menu of new creations and British favourites. While the meal is served family-style, ‘At