Seagrill Bistro appears like a fantastically styled seaside home, with delicate neutrals, pure textures, and breezy white curtains. Delicate touches of sea-glass inexperienced and clay orange add heat and character with out overpowering the area. Each element, from woven lanterns to leafy corners, creates a welcoming ambiance that encourages you to awhile.
We visited within the night for dinner to expertise Fairmont The Palm’s first-ever Culinary Month, which is working this Could throughout its venues. The unique menu at Seagrill Bistro highlights premium seafood and Mediterranean-inspired flavours, with dishes that lean into recent, seasonal substances.
The highlights
The Chef’s Particular Set Menu begins with our alternative of starters, together with the Inexperienced Salad Bowl, which is clear and balanced, constructed on a base of mesclun leaves and creamy avocado. The puffed quinoa provides a pleasant crunch, and the citrus dressing provides the entire bowl a recent, zippy elevate. It’s a lightweight however considerate begin. The Grilled Octopus Salad showcases tender octopus paired with buttery La Ratte potatoes, candy cherry tomatoes, and briny Taggiasca olives, all tied collectively by a delicate honey-lemon dressing.
For mains, we opted for the Seafood Risotto delivers on consolation with out being too wealthy. It’s creamy and stuffed with generously portioned seafood, together with shrimp, scallops, and clams, every cooked good. The semi-dried tomatoes carry a slight tang, and the Grana Padano shavings add depth with out making the dish heavy.
In the meantime, the Chargrilled Lamb Chops had been one of many highlights, completely executed to our desire with a barely smoky char on the surface. The aubergine caviar beneath is clean, contrasting properly with bursts of sweetness from the pomegranate seeds. The mint yoghurt on the facet additional cools the richness of the lamb.
For dessert, the Greek Honey & Ardour Fruit Napoleon contains a doughnut-shaped cake on the centre, topped with a honeycomb-patterned tuile that crackles delicately below your fork. On the facet, a clean quenelle of ardour fruit sorbet cuts via the richness with simply the correct quantity of tang. Scattered honeycomb shards and a drizzle of syrup spherical all of it out, making every chunk really feel thoughtfully put collectively.
E-book now
Could 1-31. Name +971 4 457 3457 or electronic mail palm.eating@fairmont.com. Go to web site.
