Caviar is one of life’s greatest delicacies, so starting a meal with a mouthful of the ever so light roe was sure to get the taste buds tantalised. Paired with a glass of bubbles, you have one of the most exquisite openings to an evening possible.
We were keen to book the new Caviar Decadence menu at Hoi An in the Shangri-La on Sheikh Zayed Road in Dubai. The Vietnamese restaurant already has a high standing for its fresh dishes, and while caviar is not typically found in South East Asia, it is a natural pairing with many of the cuisine’s ingredients.
In this case, the Yasa Premium Caviar is sourced from Emirates Aqua Tech, an innovative aquaculture farm in Abu Dhabi. The world’s largest indoor sustainable aqua farming company uses patented technology to sustainably cultivate premium caviar and sturgeon products that are equal or superior to those harvested in the wild.
Having booked Hoi An’s caviar menu in advance, we were swiftly served our opening spread:
100 grams of caviar per person, accompanied by blinis, melba toast, chopped egg, onion, parsley and sour cream – and a demi bottle of bubbles.
Caviar is not something I like to rush, so we slowly and very deliberately savoured the unique and delicate popping texture and taste of the classic combinations. It was a refreshing and refined beginning to an evening.
Caviar and wild mushrooms are paired in multiple recipes, particularly in Russia, where much of the delicacy is sourced.
It is no surprise, then, that our next dish was morel mushroom consommé, a rich, earthy broth.
When caviar is the star of the menu, you cannot scrimp on the main course and Hoi An certainly does not. We had a choice between Australian wagyu beef tenderloin or steamed Boston lobster – two very desirable foods at any high-end restaurant.
I opted for the lobster, steamed and served with baby vegetables and chilli oil, while my partner’s steak was dressed with truffle – another delicacy – sweet potato mousseline and vegetables. Both were divine and ensured the high standard set by the caviar opening was more than maintained.
After such a delightful meal, the chef appropriately finished our dinner with a light and fresh array of exotic fruits with a mascarpone macaroon.
The dining experience, including immaculate service, is a wonderful new addition for Dubai’s difficult-to-please fine dining crowd.
The Caviar Decadence menu costs $240 per person.
Arabian Business was a guest of Shangri-La, Dubai for this review.
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