SimplyAbuDhabi XV

2 7 2 S I M P LY A B U DH A B I As soon as the starters arrived it was clear that this was going to be a wonderful experience. Jordana chose a starter of duck eggs and peas, a deep-fried duck egg presented in an egg-cup served with tiny fries; delicious, ingenious and remarkably light. I went with beef tartare with wild garlic salsa, which proved to be a delicious blend of flavour, both powerful and subtle, that left me wanting more. For the main meal I selected a rack of lamb on light, flavoursome, moist couscous, which was absolutely excellent, while Jordana had a superbly tasty fillet of grass- fed British steak with a side of buttered swede and fresh ginger. The lamb and steak were both perfectly cooked and exquisitely presented – as was all the food. Service was excellent and unfussy, and the warm atmosphere made for an intimate and enjoyable environment despite the size and scale of the room itself. We shared a pudding of rich almond brioche with crème Anglaise, which was staggeringly good. The juxtaposition of deep almond flavours was surrounded by the mellow and creamy counterpoint of crème Anglaise, truly elevating this dessert into something sublime. This was a meal of lavish simplicity and exquisite flavour. The quality of Executive Chef Jason Atherton, himself a native Londoner, showed through in each aspect of every