Our March dinner was held at The London Project, on Bluewaters Island. The London Project offers a unique take on British cuisine with the fusion of feasts born in different districts of London. Members enjoyed a fabulous al-fresco dinner under the Ain Dubai (Dubai’s huge Ferris wheel), with stunning views of the Dubai Marina.

Executive Chef Joey Brereton devised an exquisite seven-course tasting menu, exclusively for Chaîne members and their guests. Really exciting, clever cooking, paired with excellent wines and even a home-infused gin!

MENU

King salmon sashimi
Tomato puree | Wasabi

Japanese Hokkaido scallop
Cauliflower three ways | Crispy spiced quinoa
Soave Classico - Veneto, Italy

Truffle ravioli
Ricotta | Truffle | Burned lemon butter
19 Crimes Chardonnay - South-East Australia

Milk-fed lamb shoulder tagine
Coriander | Mint | Chickpea puree

Waygu bone-on short rib
Crushed hazlenuts | Grated horseradish | Celeriac puree
19 Crimes Shiraz - South-East Australia

Lemon meringue tart
Lemon curd | Torched meringue | Preserved lemon oil
Lemon gin

Gorgonzola | Homemade crackers | Roasted fig
Port

The entire TLP team really pulled out all the stops. Cooking was superb. Each dish was delicious, presented beautifully and consistently. Wine pairings were excellent and matched the food brilliantly. Service was fun, friendly and professional. Added to this amazing views and an al-fresco, relaxed atmosphere created a very special evening that our members really enjoyed.

A heartfelt thank you to all the TLP team, especially to Joey Brereton, Executive Chef; Lukasz Schilling, General Manager; Darko Velichkovski, Group Executive Beverage Manager; Ralph Abraham Muronzi, Head Sommelier.

Nicholas Kramer
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