Annual highlight at The Club
The Bailliage of the UAE in Abu Dhabi held its final event of the year with the traditional Christmas Lunch at The Club.
The previous day’s rain clouds had dispersed and the breeze coming in from the Gulf was not strong enough to deter us from dining outside.
Champagne Perrier-Jouët ‘Grand Brut’ NV served at the reception was an excellent start to our afternoon.
Executive Chef Peter de Kauwe, Director of Food and Beverage, Rupool Mazumder, and Outlet Manager Dev, excelled again in putting on a superb lunch for us. After Chef Peter described his menu, the wine selection was explained by Échanson Sandeep Sathees.
MENU
Sheep’s milk cheesecake
taggiasca tapenade, lamb prosciutto wrapped rabbit loin
mulled pear, butternut squash
Hola Cava Rosé Brut - Spain
Seared sea scallop on wasabi
green pea purée, mango foam
Boutinot ‘Kindred’ Chenin Blanc
Stellenbosch, South Africa
Bergamot sorbet
Breast of goose, leg “Wellington”, chestnut liver sausage
Festive Season vegetables, mille-feuille potato, truffle
Kenwood Vineyards Zinfandel
Sonoma County, California
Blackberry parfait with texture of chocolate
Sepp Moser Riesling Beerenauslese
Kremstal, Austria
After a wonderful meal, the traditional mince pies with brandy cream were served with the coffee.
The appreciation was delivered by Chargé de Missions Wolfgang Johannson and the members showed their agreement enthusiastically.
As the afternoon drew to a close, the Champagne Bar on the The Club’s lower deck beckoned those of us with the stronger constitutions!
James McIsaac
Conseiller Gastronomique