The acclaimed restaurant 55&5th, The Grill at The St. Regis Saadiyat Island Resort, Abu Dhabi has launched a new menu that elevates the capital’s fine-dining scene.
Its new executive chef, Olivier Belliard, who joined the property last December, said the revamped offering would be a tantalizing prospect for discerning diners who wished to experience a Manhattan-style steakhouse.
“At 55&5th, The Grill, we strive to source the freshest, most flavorsome seasonal produce available in the UAE,” he said.“Using ingredients of the finest quality is of paramount importance to us and I believe that diners will be able to taste the difference. The venue serves a variety of mouthwatering cuts of meat, each of which is expertly prepared to customers’ taste.”
Exquisite signature starters include Egg 62°C served with Alaskan crab, avocado, pecans, and veal bacon emulsion; another imaginative option is caramelized octopus served with black pepper jam, pomelo, onion confit, and tarragon.
Mains include milk-fed Dutch veal chop; Australian rib-eye; and braised barbecue Wagyu beef cheeks served with celeriac mousseline, sesame, and glazed vegetables. Other sensational offerings include ‘24 hours young’ lamb shoulder, presented with harissa couscous for a Middle Eastern twist.
55&5th, The Grill’s Chef de Cuisine, Ramasawmy Jayada, who also joined the restaurant recently, said he enjoyed marrying complementary flavors through classic and modern cookery methods, taking diners on a gastronomic journey.
Divine desserts include French baba, a rich sponge cake drizzled in light citrus syrup, garnished with scented basil and served with berries and crème anglaise.
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