Our last event of the year in Abu Dhabi was held in the Vista Restaurant at The Club. The restaurant spans two floors overlooking the marina’s edge.

With festive décor setting the scene the Christmas spirit was created by Food and Beverage Manager Arun Babu together with Maître Rôtisseur Chef Peter De Kauwe in the kitchen.

We were welcomed with glasses of Champagne J de Telmont Grande Réserve Brut and canapés in the upstairs lounge.

Taking our seats on the open terrace, we were looking forward to the celebration of festive specialities Chef Peter and his team had created.

MENU

Atlantic lobster, black eye cod mousseline
liquorice cured salmon, butternut squash, caviar
crunchy apple and fennel salad
Chablis Vieilles Vignes 2016
Domaine de la Motte, Burgundy, France

Pulled beef brisket
aubergine ravioli, porcini, light jus
Kenwood Pinot Noir 2016
Sonoma County, California, USA

Pink grapefruit sorbet with pomegranate

Trio of goose
slow-cooked breast, liver “straw”
pulled leg wrapped in Parma ham
Puy lentil, festive vegetables
Jerusalem artichoke purée
Bolgheri Rosso Superiore 2013
Greppi Greppicante, Tuscany, Italy

Cinnamon mousse with quince
salted caramel, pistachio cranberry nougat, raspberries
Jackson Estate Botrytis Riesling
Marlborough, New Zealand

Traditional mince pies
Brandy cream

Freshly brewed tea and coffee

Dessert was spectacular making a wonderful conclusion to the menu. However, in the finest traditions, we weren’t quite finished as the eagerly anticipated traditional mince pies with Brandy cream followed.

Charge de Missions Honoraire Wolfgang Yohansen brought the event to a close with a well-deserved appreciation for the assembled brigades.

Rinaldo Boscaro
Chargé de Missions