Simply Abu Dhabi XXVI

1 0 7 S I M P LY A B U DH A B I elevated fine dining experience offered at Spago soars some 57 levels above the heart of the city on the rooftop of the SkyPark. The latest venture by Austrian-born American celebrity chef Wolfgang Puck, Spago offers an imaginative and seasonal menu of Californian cuisine with global accents. Spago has the look and feel reminiscent of a local colonial-style bungalow and offers two distinct spaces. On one side, guests can experience a more intimate fine dining environment where they can sample dishes such as late harvest white corn agnolotti pasta with mascarpone and Alba white truffles, bigeye tuna tartare cones with chili aioli, shaved bonito, spring onions and masago, as well as veal filet mignon tartare with smoked mascarpone, béarnaise, grilled sourdough and smoked sea salt. Signature mains include crispy scale black seabass with littleneck and bamboo clams, smoked potato purée, garlic, wild oregano, parsley, lemon and pan roasted organic chicken ‘pastrami’ with La Ratte potato purée, chicken skin cracklings and toasted rye. On the other side, the casual lounge terrace beckons with its laid-back vibe for 200 guests. Little cabanas, plush cushions and low tables are set aside for small groups of diners to gather and socialise amid a centrepiece bar offering views of the famous infinity pool. Here, light bites are headlined by spicy tuna tartare cones, roasted bone marrow toast, crispy kataifi wrapped langoustine with garlic chili ponzu, chives and shaved bonito and Kumamoto oysters on the half shell with calamansi citrus ponzu. Marina Bay Sands hosts an impressive ten world-class restaurants featuring eight award-winning chefs, all serving some of the best food that money can buy from a vast array of cuisines. Providing guests with enough options to dine somewhere new every day of the week for both lunch and dinner, other examples include Gordon Ramsay’s Bread Street Kitchen and Wolfgang Puck’s restaurant, while for discerning steak connoisseurs there is CUT and the multi-award-winning Waku Ghin by Tetsuya Wakuda.