For our March event, we were hosted by The Oak Room, a luxurious modern English steakhouse in the recently-opened Edition Hotel located in the Bateen Marina area of Abu Dhabi.

The Oak Room features menus curated by Michelin starred chef Tom Aikens. For this special event Échanson Sandeep Sathees brought in fine English wines from Sharpham Wines and Henners Vineyard.

We were greeted with glasses of Henners Sparkling Brut NV from East Sussex in England accompanied by an amuse bouche of ricotta, smoked salmon and beetroot.

Chef Mohamed “Mido” Ali described the menu and Head Sommelier Alper Billik explained the wines which for many of us were unfamiliar. “Meat Sommelier” Charlie had chosen not only Wagyu beef for the tartare starter but also AA9+ Wagyu tenderloin for the main course. These highest quality meats were to be the stars of the dinner.

MENU

Wagyu beef tartare
tomato, star anise, caviar
Sharpham Pinot Noir Rosé 2017
South Devon, England

Atlantic turbot
braised veal cheek, pumpkin, watercress
Sharpham Dart Valley Reserve Bacchus 2017
South Devon, England

Westholme Wagyu AA9+ tenderloin
celeriac, truffle, oyster leaf
Sharpham Pinot Noir 2013
South Devon, England

Strawberry chocolate, mascarpone Chantilly
Henners Sparkling Rosé Brut NV
East Sussex, England

Tea and coffee
Petits fours

We were delighted with the enthusiasm and professionalism of Food and Beverage Manager Julien Pisano and Restaurant Manager Sabrin Sassi.

Chargé de Missions Wolfgang Johannson gave the overall appreciation in front of the assembled brigades. Afterwards we proceeded to the bar area where specially-crafted English gin cocktails awaited us thus finish off an excellent evening.

James McIsaac
Conseiller Gastronomique