Fine dining at The Park Hyatt 6 Reviews
New Year’s Eve
The Terrace Piazza, overlooking the Dubai Creek, will offer sumptuous live cooking stations along with spectacular live entertainment. The lavish New Year’s Eve buffet includes authentic favourites, an extensive raw bar, a barbeque station, and a carving station, that are sure to delight.
The extravagant dessert assortments include chocolate fountains and crepe stations. Offering views of the magnificent Dubai skyline and Burj Khalifa fireworks, the party atmosphere is sure to continue until the early morning hours. Dhs1,395 per person, including free-flowing premium beverages Timings: 8pm-2am 31 December 2013
The Terrace’s caviar and bubbly promotion
The raw bar offers a selection of organically farmed Imperial caviar. From Dhs650 per 30g Timings: 6pm-1.30am (Friday, Saturday)
The Terrace’s barbecue
Unwind with a hearty selection of barbecue dishes, alongside salads, cheese and charcuterie. Dhs220 (soft drinks), Dhs295 (grape and hops), Children aged between 6-12 years are charged Dhs110 Timings: 12.30pm-4pm (Saturday)
From Time Out Dubai Eating Out 2008
There are many things that The Terrace does right. The outside deck overlooking the harbour makes for a great place to head when the weather’s right. There’s a good raw bar, which includes caviar, fine dill massaged salmon, meaty prawns and savoury oysters, presented on ice.
Dinner, however, is a more hit and miss affair. The prawn cocktail appetiser, for example, is uninspiring, with bland prawns feebly contrasted by dabs of sour cream and slivers of lime. The pan-seared salmon is delightfully smooth and moist with a tart, crisp outside, complemented by crunchy green spinach; as it should be for its price.
Predictable spaghetti arabiata is spiced up with pleasantly seared whole baby tomatoes and generous herbal garnish, and the sauce is just piquant enough to send taste buds into a tizzy. But the menu is limited. Most disappointing is the service, which is slow and awkward.
If the Terrace’s aim is to take a few upscale classics and do them well alongside drinks, it succeeds, but personally, we’d stick to nibbling on caviar.
By Jeremy Lawrence
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