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Equity Magazine April 2018

GASTRONOMY 3 THE FISH

GASTRONOMY 3 THE FISH HOUSE INTERCONTINENTAL DUBAI FESTIVAL CITY InterContinental Dubai Festival City’s latest addition features this stunning nautical-themed seafood eatery that sprawls out onto an expansive terrace. Take a seat indoors, where you can see the chefs create every dish with passion, and pick fresh fish from the ice display. Outdoors, the view is stunning, with a water show that takes place every 30 minutes or so, and a slight breeze that beckons. My dining partner and I sat outdoors and began our meal with a three-tiered chilled tower featuring fleshy and tender king prawns, king crab legs, plump scallops, poached lobster and jumbo shrimp cocktail. Each piece was devoured with chermoula and a delectable marie rose sauce, as we made our way through each tier, finally tucking into tomato and pomegranate oysters. You can customise your fish order by picking your catch of the day, cooking style, and sauce. We opted for the signature Seafood delight Need to know: Contact +9714 701 1127 special, Samak bil meleh; organic seabass baked in rocksalt with a tangy shiraz salad, harrisa spiced potato salad, and saffron rice. The fish broke apart from the bone gently, and every soft piece complemented the tahini remoulade and mango salsa that accompanied it. While the meal is quite a decadent, substantial one, leaving the outlet without dessert will have you feeling regretful later. The slow baked cheesecake topped with tahini jelly and tonka bean syrup not only smells divine, it also tastes absolutely scrumptious. It may seem like an unusual combination, but trust us, the moreish cake is a must-have. For a lighter dessert option, and one that refreshes your palate, try the caramelised pineapple ravioli presented as bites of jelly with coconut-date brulée and a tart lime sorbet. 56 EQUITY

GASTRONOMY An experience 4 FOGO DE CHÃO CENTRAL PARK TOWERS, DIFC Bringing the authentic churrascaria experience to Dubai is this American export with outlets across the United States, Brazil, and Mexico. This fine-dining Brazilian steakhouse nestled in DIFC is split into various sections, with a lunchtime dining area, bar, shisha terrace and dining room for dinner. Order a drink, grab a plate and head to the salad bar for an assortment of fresh veggies, cold cuts, cheese and fruit. Our plates were brimming with fresh artichoke hearts, papaya, chicory with blue cheese and walnuts, fresh salmon and salad leaves. We opted for the Fogo Churrasco experience to get a taste of signature-cut fire-roasted meat served table-side. The minute our tab was flipped to the green side, a large skewer of filet mignon (tenderloin) was presented by the passadore. Tender, succulent and grilled to perfection. This was followed by Picanha (prime part of the top sirloin), our favourite, with a crisp coating and tender meat. Beef ribs, bottom sirloin, ribeye, prime rib, top sirloin, a fatty leg of lamb, shoulder and lamb chops, hump, and some of the juiciest chicken we have ever eaten. Each meat was eaten with a side of homemade sauces, warm pao de queijo (cheese bread), crispy polenta, mashed potatoes and caramelised bananas. Since we were bursting at the seams, we skipped the fogo feijoada (traditional black bean stew with beef sausage) and rice, to save room for desserts. A contemporary spin is added to all-time favourites such as churros, with each churro ball filled with dulce de leche and chocolate. Need to know: Contact +971 4 383 8867 57 EQUITY

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