Step into the contemporary surroundings of this celebrity chef’s latest restaurant
Time Out Dubai staff
Rhodes Twenty10 marks Michelin-starred celebrity chef Gary Rhodes’ second venture into the UAE, following the success of his first restaurant, Rhodes Mezzanine at Grosvenor House Dubai. Setting a new trend in culinary experiences, the emphasis at Rhodes Twenty10 is on sharing and bringing family and friends together in sleek and contemporary surroundings. As you walk into the restaurant you are immediately struck by its chic interior, displaying a monochrome colour scheme with hints of lilac. Curved lines and circles are seen throughout the restaurant – lights, tables, seats and the stairway are offset by bold framed classic photographs on the walls. The inviting dining area has plush seating, where guests can sit back comfortably and enjoy exceptional food. Sparkling chandeliers radiate, with twinkling candles reflected in the chrome and mirrors, creating a very intimate, relaxing atmosphere.
The Chef Gary Rhodes Gary Rhodes’ legendary dedication to his craft and relentless pursuit of perfection has placed him firmly at the forefront of today’s culinary world. Chef, restaurateur, celebrity and author, his distinguished career, tireless attention to detail and unique mastery of the ‘Great British Classics’ truly set him apart. A history of stunning restaurants has won him a constellation of Michelin stars, and he is consistently revered by his peers as truly ‘The Chef’s Chef’. Well known as an ambassador for British cuisine, Gary has achieved what no other chef has previously managed to do: he has re-introduced the nation to its rich gastronomic heritage and uncovered a culinary culture to rival that of any other country in the world. Gary has cooked on almost every continent for royalty, prime ministers and presidents. He has cooked on the QE2 and the Orient Express. He has achieved many personal ambitions, including cooking for Princess Diana, the Jordan Formula One team, as well as his beloved Manchester United. In 2006, Gary was honoured with an OBE.
The Details Open daily from 7pm-midnight. Le Royal Méridien Beach Resort & Spa, Al Sufouh Road, www.rhodestwenty10.com (04 316 5550).
Ingredients 120g red cherry tomatoes, halved Basil leaves Baby cress leaves Parmesan shavings, shaved thinly using a vegetable peeler
For fresh tomato vinaigrette 4 half pieces of sun dried tomatoes, roughly chopped 8 fresh ripe cherry tomatoes, quartered 1 tbsp passata 1 teasp smooth Dijon mustard ½ tbsp red vinegar Salt and freshly ground black pepper Pinch of sugar 1½ tbsp olive oil 1½ tbsp sesame oil
For basil oil 20g picked basil leaves 50ml olive oil
For crispy shallot rings Shallots or small onions, sliced into rounds and loosened into rings Milk Plain flour Salt and pepper
Method • Preheat oven to 85°C, the very lowest gas mark, and line a baking tray with a sheet of greaseproof paper.
• Cut the tomatoes in half, then place in a bowl along with the rest of the ingredients. Mix well, generously coating with the olive oil.
• Place the tomato halves on the baking tray in rows and then bake in the very low oven for about 20-30 minutes until just beginning to soften but still holding their shape.
For fresh tomato vinaigrette • Place tomatoes in a food-processor, along with the passata. Blend at high speed to liquidise.
• Pass the tomato purée through a sieve over a bowl and then push the pulp through until only the pips and skin are left.
• In a second bowl, dissolve the mustard into the vinegar with a pinch of salt and the sugar. Season with black pepper, then gradually whisk in the oils. Next, whisk the vinaigrette into the tomato pulp.
• Keep refrigerated for up to one week, making sure to shake well before using.
For the basil oil • Place a pan of boiling salted water on the stove.
• Add the basil leaves and blanch for 25 seconds before draining well.
• Place the blanched leaves in a blender with olive oil and blend at high speed until smooth. Pass through a fine sieve and muslin cloth, if available. Refrigerate in a bottle to store, bringing to room temperature before serving.
For crispy shallot rings • Coat the shallot or onion rings in seasoned flour.
• Dip the rings in the milk.
• Deep fry in hot oil at 180°C until golden brown.
• Drain onto a paper towel.
To serve • Season the mozzarella slices with a twist of pepper and some sea salt flakes.
• Warm the tomatoes slightly in an oven or under a grill.
• Arrange warmed tomatoes and mozzarella in a random fashion on a large plate.
• Drizzle liberally with the two dressings, scattering the crispy shallots and Parmesan shavings on top.
• Finish with a few basil leaves and micro cress sprigs.
Rhodes Twenty10 Burger recipe Rhodes Twenty10 Burger Ingredients 450g beef fillet tails 50g beef fat, beef marrow or suet 1 small egg, beaten Salt and pepper 2 slices of 40-50g foie gras (optional) Chive stick to garnish
For the roast potato discs Large desiree potatoes Salted butter Olive oil Sea salt flakes For devilled onion gravy 1-2 large onions, finely chopped Small knob of butter ½ tbsp light, soft brown sugar Small pinch of cayenne pepper Good twist of black pepper 450ml veal stock or a packet brown sauce ¼ teasp English mustard ½ tbsp redcurrant jelly Cooking oil Salt and pepper
Method For the burger • Cut the beef fillet tail into a small dice, also cut the beef fat into a small dice and keep both items cold.
• Pass the beef through a coarse mincing machine once.
• Pass the beef through again, only this time introduce the diced beef fat/suet and mince together.
• Work in the beaten egg before seasoning with a pinch of salt and pepper.
• Divide the mix and shape into two 225g burger patties. Allow them to re-set in the refrigerator.
For the roast potato discs • In a non-stick frying pan, heat a drizzle of olive oil, add the potatoes and colour well on both sides before adding a generous knob of salted butter and seasoning lightly.
• Cover with a loose piece of foil and cook in the oven at 180°C until tender and soft.
For devilled onion gravy • Sweat the diced onions in the butter until soft, sprinkle with the soft brown sugar and cook over a medium heat until the onions take on a rich golden brown colour.
• Add the cayenne sparingly and a twist of pepper and cook for a further 5 minutes.
• Add a splash of vinegar and veal stock or pre-purchased sauce.
• Bring to a gentle simmer, allow the onion gravy to cook and reduce slightly to coat the back of a spoon.
• Add the mustard and redcurrant jelly, correct the seasoning and keep warm.
To serve • In a hot non-stick frying pan heat a little oil. Fry the burgers for 4-8 minutes on each side, medium-rare or to your preference. Remove and let the burgers to rest for 5-10 minutes.
• In another hot non-stick pan, quickly sear the slices of foie gras until cooked and tender, then remove and drain.
• Place the golden potato disc in a serving dish, sprinkle with a few sea salt flakes before sitting the burger neatly on top, placing the optional foie gras slice on top of the burger. Top with a trimmed chive stick.
• Serve the devilled onion gravy separately in a small sauce jug, or pour over the burger as desired.