Simply Abu Dhabi VIII

5 5 S I M P LY A B U DH A B I Jordana ordered the slow-poached Canadian lobster, which came accompanied by open-laced ravioli, a Basque piperade, and a Bouillabaisse reduction. Again, it was a really interesting mixture of flavours, and one that worked incredibly well. When I tasted a mouthful, I loved the way that the richness of the Bouillabaisse helped to bring out and define the exquisite juiciness of the lobster. Alongside these dishes, we decided to share some hand-dived Loch Fyne scallops – which wowed us with their softness and subtle flavour. For desserts, we both ordered a fresh and tangy lemon sorbet. It was the ideal way to round off the meal. There’s a good reason why the menu is bursting with the kind of exuberance and vitality that I have been describing to you. The restaurant recently took on Cyril Calmet from France as chef. Calmet has brought his formidable culinary expertise to bear on Pearls and Caviar, bringing in exciting new dishes as well as traditional favourites. Tsarskaya oysters and red mullet are just two of the fabulous meals available to diners here. On Fridays the restaurant serves up a brunch that includes grilled steaks and piping hot seafood. The brunch is called ‘Brunner’ and it also features a live sushi station; we weren’t around to experience it, but it sounds absolutely amazing. We were disappointed not to sample this sublime-sounding brunch, but our own meal had demonstrated to us how Pearls and Caviar serves cuisine right out of the top drawer. But wonderful though it is, the food certainly isn’t all that Pearls and Caviar has to offer. Upstairs, Pearls Bar is a terrifically atmospheric open-air venue. Live DJs play funky and chilled out music, and knowledgeable bartenders serve up superb drinks. There’s a particularly good selection of non- alcoholic drinks here, and a delicious tapas menu. After our meal we headed up to Pearls Bar and soaked up the glorious atmosphere. We chatted to other guests. Everyone we spoke to told us how incredible they thought the hotel was – and how amazing the food at Pearls and Caviar was. We spent hours here, talking to elegant, charming and intelligent people beneath the starry skies of Abu Dhabi that we love so much. This was the perfect end to our meal. It had been an evening of absolute sophistication and relaxation. Quality defined our experience from start to finish. If our meal at Hoi An (see page 56) the next evening was even half as good as this, it would certainly be one to remember.