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.