Equity Magazine March 2018

GASTRONOMY
Nocturnal hotspot
3
ENIGMA
PALAZZO VERSACE
Ever since it’s conception, Enigma has opened its kitchen to
celebrated guest chefs starring Björn Frantzén and Quique
Dacosta, to name a couple, for a one-of-a-kind alternating
menu. That has all changed with the launch of a new concept
by Chef Mansour Memarian, shedding light on Persian food
with a contemporary twist.
Growing up in Dubai, I’ve eaten Iranian food on several
occasions. A platter of kababs with saffron rice and grilled
vegetables was usually the meal, accompanied by a selection
of condiments and freshly baked bread. At Enigma, the
menu – boasting Persian influences – is considerably more
elaborate. Let me begin my stating the decor is quite
sophisticated with a spacious dining room being lit up with
wax candles, and lighting fixtures. The alfresco terrace
beckons, blowing in a slight breeze as you turn to the
direction of the palms and marina in the distance. The
cocktails here are outstanding and we highly suggest opting
in for a creative concoction. Whet your appetite thereafter
with a wam barley soup with coriander and a drizzle of
lemon (Soup joo), followed by the divine Masto Laboo (a
yoghurt with beetroot and cumin) best scooped up with
the fresh bread. This dish actually complements every other
on the table. Another must-have is the classic Kashke
bademjun, a mixture of grilled eggplant with fried mint and
roasted onions. For mains, kababs are a must - we opted for
the tender, fragrant and lightly spiced beef tenderloin rolls
with walnuts and sweet basil. The charcoal-smoked meat
fell apart beautifully on the palette, and so did the minced
lamb skewer with a drizzle of saffron. We also tried a hearty
meat stew that was quite decadent, but nonetheless,
mouthwatering with the tahdig (the crispy bottom at the
base of the Persian rice). For desserts, the staff pulled out all
the stops with a molecular gastronomy display by the table to
create Falludeh. The flavours showcase glass noodles in
rosewater with homemade syrups and saffron ice cream,
however the texture, is not what you would expect.
Need to know: Contact +9714 556 8830
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EQUITY