55&5th, The Grill at The St. Regis Saadiyat Island Resort, Abu Dhabi has launched its new menu. Created by new Executive Chef, Olivier Belliard and 55&5th, The Grill’s Chef de Cuisine, Jayada Ramasawmy the new menu has been described as a tantalising prospect for discerning diners.
We visited 55&5th, The Grill to experience the new menu for ourselves. Firstly, diners will notice that the new menu is presented on one page, making it much easier to select the perfect dish, secondly the selection of dishes has reduced slightly as the new culinary team have adopted the quality not quantity approach. Guests can expect to enjoy fresher seasonal produce, finer ingredients and a variety of unique mouthwatering cuts of meat, each expertly prepared to the guests’ taste.
To start we opt for the Egg 62°C and the Foie Gras Torchon. A signature starter, the Egg 62°C is served with Alaskan Crab, Avocado, Pecan Nuts and Veal Bacon Emulsion, this dish is rich and offers a multitude of textures and flavors however the Foie Gras Torchon was our personal favourite, Semi Dried Figs, Pistachio Crumble, Grape Reduction and Brioche are infused to create a light yet creamy dish that will leave you wanting more. Another dish that caught our attention is the Caramelised Octopus served with Black Pepper Jam, Pomelo, Onion Confit and Tarragon, one to try on our next visit.
As we enjoy our starters we can’t help but notice the live performance by the resident jazz band, playing contemporary jazz tunes a few guests start to dance, a fabulous atmosphere.
From the Turf section of the menu we opt for the USDA Prime Greater Omaha, Grain Fed USA Tenderloin 250g and from the Chef Recommends section we select the Braised BBQ Wagyu Beef Cheeks with Celeriac Mousseline and Glazed Vegetables. Sides include French Fries Espelette and Grilled Asparagus with Horseradish and Lemon. For the sauce we select 55&5th Signature Steak Sauce. The USDA has been cooked to perfection, the knife glides through the steak, to taste, it literally melts in the mouth. The BBQ Wagyu Beef Cheeks are equally as enjoyable, it’s evident that the Wagyu has been marinated four several hours, as the flavors transcends deep into the meat. The Celeriac Mousseline is the perfect accompaniment, its flavor helps refresh the palate, reemphasising the rich Wagyu flavor over and over again with each bite.
To conclude we have an option of six different desserts, from French Baba to classic Cheesecake to Artisan Cheese selections, to mention a few. We opt for the Chocolate Soufflé and the Iced Cassis Parfait. The Chocolate Soufflé as expected offers spoon after spoon of thick rich gooey chocolate. The Iced Cassis Parfait is a much lighter note to conclude your meal, Vanilla Mousse, Baked Meringue and Cassis Relish.
Apart from steak the new menu at 55&5th, The Grill offers a variety of other dishes including Canadian Lobster, Scottish Salmon, Milk-Fed Dutch Veal Chop and a selection of sharing platters that include Meat Mixed Grill and Surf and Turf, accompanied by two sauces and two side dishes of your choice.
Egg 62°C AED 115.00
Foie Gras Torchon AED 180.00
USDA Prime Greater Omaha, Grain Fed USA Tenderloin 250g AED 500.00
Braised BBQ Wagyu Beef Cheeks AED 325.00
French Fries Espelette AED 55.00
Grilled Asparagus AED 55.00
55&5th Signature Steak Sauce AED 25.00
Chocolate Soufflé AED 90.00
Iced Cassis Parfait AED 70.00
55&5th, The Grill, The St. Regis Saadiyat Island Resort, Abu Dhabi, 02 498 8443
Prices displayed inclusive of 10% Service Charge, 4% Municipality Fees, 6% Tourism Fees and 5% VAT.