SimplyAbuDhabi IX

We began with a feast of delectable seafood starters. Served were a wide variety of five kinds of oysters; various crustaceans; Shetland mussels and dressed Cornish crab. We were in heaven. Everything was wonderfully fresh and seasoned and we couldn’t have been happier with the impeccable service. After savouring this abundance of offerings, we then went on to the main course. Our waiter advised us to try the Scottish smoked salmon as well as a few other specialties, such as the seared scallops with chili and garlic, the whole seared sea bass, shellfish bisque and tiger prawns. The salmon was perfectly done, nice and moist with intense flavoring, while the scallops were wonderfully tasty. We were particularly impressed with the sea bass, which was accompanied by a delicious herb and butter sauce. Our side orders included thick and creamy mashed potatoes, cauliflower cheese and a fresh side salad. Last but not least, let’s not forget the dessert. We rounded off our meal with a sweet honeycomb crackle bombe – utterly rich and succulent. So enraptured were we by Scott’s new Abu Dhabi venue that we found it hard to leave. The service was unusually high calibre and certainly on a par to the venue’s London branch. We must give special thanks to the restaurant’s Assistant Managers Alicja Czywilis and Tim Groeneweg, as well as to the Jumeirah at Etihad Towers’ Hotel Manager Stefan Fuchs, who took great care of us and provided us with such an exceptional experience. Scott’s is simply put one of the best seafood restaurants in town and merits many a return. Chef Loughlin Druhan Seafood Platter Shellfish Cocktail 5 9 S I M P LY A B U DH A B I