SimplyAbuDhabi XV

6 8 S I M P LY A B U DH A B I Interior Dining Room It was not an easy decision, to be sure, but in the end we placed our orders and took in the stunning views of the mangroves from the breezy terrace, while around us, other diners chatted and laughed. The impression was very much that of a place where regulars turn up time and time again. The friendly, easy way the staff had with all their customers gave the atmosphere a warm and affable tone, set against a colourful, chic backdrop. There’s a real energy, a vibrancy, at BOA, yet it maintains a down-to-earth attitude – in true L.A. style. Before long, our starters were delivered and we immediately knew we were in for a treat. Jordana had selected the smoked salmon with house- made bagel chips, the perfectly seasoned crispness of the chips an ideal counterpoint to the delicate smoked fish. I opted for the Boston Lobster ‘Louie’, a light and refreshing composed dish with avocado, cucumber and pickled onion. For our mains, Jordana raved over her choice of a petite 40-day dry-agedNew York strip steak with the signature J-1 sauce and grilled jumbo asparagus. As for me, I opted to make mine a ‘surf and turf,’ topping a U.S. Black Angus tenderloin with a lobster tail with herbed butter. Both steaks were superbly tender and succulent; the sides harmonised with them perfectly.