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Dubai Dinner

March 25, 2013

Our dinner at 'Table 9 by Nick and Scott' was a most refreshing evening. It seems to me that in the past we have often been at the mercy of whatever was available on the general menu of an establishment. However, a real sense of challenge for the Bailliage dinner was in the air on Monday, March 25th.


 
The tasting panel had been tasked with selecting one menu from two. Whilst the task of getting five courses from ten and wines to complement can be an onerous one, this was achieved with a fair degree of success. Less might have been more in the selection of wines, but the food was brilliantly conceived. Moreover it was a delight on the palate, setting as it did further tests within each course to find balance in texture, flavour, colour and taste.



Without doubt the main course was the highlight of the evening. Perfectly pink lamb with lamb scratchings and tomato puree provided a delightful test of interweaving the textures and flavours of each component of the dish with one another. This was a proper Chaîne experience, especially given that it was complemented by the best wine of the evening, a 2009 Syrah from South Africa.



Before this the lobster, then lemon sole, called for a differently selected wine. One dessert wine would have been perfect with the pre-dessert of a deconstructed rhubarb crumble, delicious though it was, and the two politically incorrect ‘his and hers’ desserts of respectively chocolate and hazelnut and strawberry and basil.
                                                                                                                             Photo (c) Table 9 by Nick and Scott


That said, the two young chefs at Table 9, Nick Alvis and Scott Price, are probably the most talented and underrated young professionals in Dubai at the moment. They will be well worth watching as they progress. In my opinion, any opportunity to dine in their company should be grasped willingly!!

Fraser Martin, Chancelier Honoraire

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