Table 9, Hilton Dubai Creek
Highly Recommended Best Newcomer 11 Comments
Table 9, as the name suggests, is the brainchild of Scott Price and Nick Alvis, the nice men who headed Gordon Ramsay’s Verre (it occupies the same venue). Its philosophy is simple: fine, flavourful dishes that let the ingredients do the talking. Though Nick and Scott have made their mark on the venue, some aspects of Verre’s less tasteful decor still linger (the chrome columns and carpet), the voyeuristic, installation art-style projection screen, permanently focused on the plating area of the kitchen reminds visitors that they’re here for the food. On taking their seats, guests are presented with a recycled brown paper menu by an enthusiastic waiter, who explains that there are three price points – Dhs70 for all starters, Dhs100 for all mains and Dhs55 for desserts. There are also two tasting menus – a veg option with courses simply called ‘egg’, ‘goats cheese’, ‘chicory’ and so on, and a carnivorous offering. First though, there’s a serving of quirky amuse bouche, a ‘potted plant with edible soil’, with a crunchy dukkah-like top and a feather-light cauliflower mousse centre. There follow dishes suchas ‘lobster, vanilla, crackling, mango’ (perfectly cooked pieces of shellfish with slivers of mango, the vanilla just an echo at the end) and ‘hen’s egg, cepes, vinegar caramel’ ( oozing, deep-fried hen’s egg surrounded by vinegar and mushroom). The originality of dishes continue into the mains – expect offerings such as ‘sea bass, winkle and oregano butter, pickled salsify’ and ‘pork belly, sage dumpling, sprouts, pancetta’. Service is swift and enthusiastic and it’s the tiny touches that make Table 9 special.
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