Our annual summer lunch was hosted by Da Vinci’s Restaurant in the Millennium Airport Hotel Dubai which was celebrating its 30th anniversary. During the welcome reception at Cactus Jacks we were entertained by a duo band.

Once seated in Da Vinci’s, Chef Sandeep Rautela and Restaurant Manager Mohamed Hashem, introduced us to the menu and wine pairing both featuring regions of Italy. We were excited to start this Italian journey.

RECEPTION

Foie gras macaron
Braised beef cheeks on southwest mashed potato
with tequila pepper sauce
Prawn pica pica in picante mushroom with cilantro pineapple salsa
Chicken mole with fried plantains
Camembert cheese fried with spicy plum sauce
Caesar salad in crispy sphere shell
Kölsch beer

MENU

Tartare di tonno
Marinated tender bites of yellow fin tuna
crispy, aromatic salmon skin cracker
Emotivo Pinot Grigio

Succulent veal shank ossobuco stuffed in tortelloni
tangy saffron-physalis sauce, balsamic reduction, black truffle
Emotivo Pinot Grigio

Pan-seared wild seabass
velvety butter squash puree, fish jelly cannelloni
ricotta, broad beans, truffles, braised Romanesco
leafy kale, sturgeon caviar
Folonari Soave

Gin and elderflower sorbet

Cacao-smoked, caramelized duck breast
rice sheet foie gras ravioli
poached morels, buttered beans
zesty cocoa blood orange glaze
Corte Giara Valpolicella

Traditional Zuccotto-encrusted hazelnut dacquoise
filled with homemade sweet, rich sapodilla ice cream
vibrant Amaretto vanilla mousse
tangy berries, aged balsamic compote
Chantilly cream
Frontera Moscato

Thomas Schindler gave the appreciation to the kitchen and service teams complementing the menu’s creativity, perfect execution, and seamless service. Everyone thoroughly enjoyed the cheerful hospitality, attention to details and excellent food and wine.

Commenting on the event General Manager Simon Moore said, “It was a privilege and great pleasure to host members of the prestigious Chaîne des Rôtisseurs at our restaurant. The chefs at Da Vinci’s had prepared an innovative menu that took diners on a culinary journey across Italy. Each dish had been crafted with the freshest of ingredients and cooked to perfection and was highly appreciated by our notable guests.”

Special thanks went to Willi Diener for offering Kölsch beer at the reception. Also thanked were Digvijay Tathore, Director Food and Beverage; Winifred Helmetag, Executive Chef; Sudesh Vithanage, Executive Sous Chef.

With best culinary regards

Ahmed El Agouza
Chargé de Presse