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Ready for the splurge?

Rodeo Grill in Abu Dhabi has been around for a while now and we just got the opportunity to experience a bespoke set menu featuring some new dishes Rodeo Grill is launching in September 2016.

With Chef Christian Rosse coming on board and looking after Rodeo Grill – he is also the Chef behind Finz restaurant we reviewed earlier in 2016 (full review here) – we wanted to share what is coming up and why it is a spot that should be on your radar. Working closely with Christophe Gillino who joined Beach Rotana, the two Chefs introduced new appetizing starters that guests can easily share and enjoy before ordering their main course.

We absolutely loved our Yellow Fin, a marinated and slightly chargrilled tuna that was served on avocado slices and a flavorful mushroom and soy jus. Delicate, light and nicely displayed on the plate, it is a dish we will surely order once again.

Seared Tuna chargrilled, avocado and mushroom ‘soy’

Some other guests went for the Angus beef tartar with a cheese puff known as Gougere in French and with quail egg and truffle mayonnaise and it seemed to get everyone’s vote.

After our cold starter, we couldn’t resist having the foie gras as a warm second starter. The roasted foie gras came served on a bed of corn foam – prepared with a siphon and was topped by dried tomatoes and cecina beef that paired perfectly. What we enjoyed most is you could both appreciate the refinement of each ingredient separately and the combination of flavors in the mouth.

Roasted Foie Gras, corn, cecina beef, dried tomaoes

Visiting a steakhouse, we were definitely ready for a carnivorous main course and the Chef proposed us to experience two very different meats. We started with the Tomahawk steak from US 9Grain fed, 28 days dry aged) but our preference went for the Iberico caddle (Casina de Leon, grass fed, 21 days dry aged) that offered a stronger flavor and is not that easy to find in Abu Dhabi.

Iberico Cattle and Tomahawk Steak

Our favourite side dishes were the wild mushrooms and homemade fries. Simple yet tasty.

Lastly, we got to try a classic as a dessert with a homemade fondant served along with a coffee icecream. Portions were perfectly sized and did not overwhelm us. We also appreciated that it was not overbearingly sweet and our tastebuds were able to enjoy the coffee and chocolate combination at its best.

Chocolate Fondant with coffee ice cream and mango coulis

To conclude this preview, we would say that Rodeo Grill manages to propose elegant dishes on the a la carte menu that fit their motto : working with very good quality ingredients and enhancing them for a culinary experience. It works and rocks!

RODEO GRILL | Beach Rotana Hotel | +971 2 697 90 00

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