Restaurant review: Flamingo Room by Tashas

A fusion of South African and exotic seafood dishes, Flamingo Room by Tashas is sure to delight the palate
Restaurant review: Flamingo Room by Tashas
The brainchild of restaurateur Natasha Sideris, the setting draws roots from the founder’s South African heritage
By Jola Chudy
Sun 14 Jul 2019 07:04 PM

With its contemporary style, a dash of extravagant flair and slick tableside service, a business dinner at Flamingo Room by Tashas offers both parties the opportunity to enjoy authentic ingredients in a setting that is both convivial and elegant.

The brainchild of restaurateur Natasha Sideris, the setting draws roots from the founder’s South African heritage. Guests enter via a warm, walnut doorway and straight into a champagne bar that begs to be perched at, flute in hand, while your server readies your table.

The menu comprises dishes with the ‘wow’ factor, so expect your plate to be as beautiful as the surroundings. A white fish ceviche ethereally sprinkled with black salmon roe, cucumber, chili, zest of lemon and tendrils of coriander is a light starter that is big on impact and flavour; the beef tartar represents one of the finest versions of this classic dish that CEO Middle East has had the fortune to sample.

“The design is reminiscent of retro Las Vegas hotels with an African twist,” explains the founder.

“The colour pink is prominent in the design, covering some of the wall space is a gold border that represents the feathers of the flamingo. There is a giant light installation inspired by the Baobab tree, brass banana leaves surrounding the bar and bronze sculptures of giraffes, meerkats and crocodiles placed around the venue. For a contrast we have used a deep sea green colour for the Collective store and black and pink marble in the bathrooms.”

As with the expressive décor, the menu also seeks to cover many bases and it does so with aplomb. The blend between vegetarian and meat dishes is spread equally, with crowd-tempting options across the starters and main courses.

Mussels mariniere, fish and chips and a beef fillet are highlights from the main menu, which also includes sharing options – what better way to break the ice than by sharing a perfectly flaky baked line fish served with leeks, grilled lemon or parsley? Perhaps the lobster catalan – an entire crustacean accompanied by tomato, basil, herms and garlic might trump it.

With a global traveller’s aesthetic, Tasha’s will speak to any discerning and well-travelled aesthete, making it an ideal choice for a dinner where entertaining an important client is paramount.

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