12 October 2007
A one hour road trip through the desert through what promises to Dubailand, a vast theme park, rather ridiculously depicted with huge cardboard cut-outs. It felt a bit like driving through the pages of a pop up kids book. Into another Emirate and we arrive at a water park. As it is Eid, most people have the day off. Locals are at the mosque, but immigrant Indians have arrived en masse at the water park. The place was absolutely swamped and queuing was arduous in the midday sun.
There was a bay close to the park, which gave off a rank sulphurous odour, which seemed to switch between a smell of fecal matter and urine. Certainly not the most enticing aroma for a water park. The kids didn’t seem to mind and though I resolved not to enter the water, I had to gingerly wade in at one point looking after Wee Lad. I tried my best from then on to keep him top attracts such as the bumper boats, where I could watch from the safety of dry land.
The day was for the kids, that evening was definitely for the adults, with a table booked a Verre, Gordon Ramsay’s Dubai restaurant. Sitting sipping pre-dinner cocktails in the Hilton, dressed for the occasion, we felt more like we were in London than the Middle East.
The meal itself was overall very successful. We chose the menu prestige and asked the sommelier to match the wines, though I did request one, a Sauterne with my fois gras. In general the wines were not great, though there were some terrific pairings such as the tuna Carpaccio and Muscadet Sur Lie.
First course of a fresh Minestrone made from a clear tomato broth, very fresh cubed veg, and finished with fragrant pesto was an immediate winner and set a great tone for the meal. Pairing wine with soup is difficult at the best of times, and the choice of a Pinot Grigio was innocuous enough, though I would have preferred to bring out the green fresh veg flavours a bit more with a Sauvignon Blanc.
The second course was the first of two with a choice. The fois gras and duck terrine with a beautifully balanced Sauternes was a perfect match. Aged and sweet, it gave lovely carmelized orange flavours to compliment the rich pate. The Tuna Carpaccio and Muscadet Sur Lie worked well with the wine not too flabby after the vinigarette.
Third course of Halibut on a risotto with a lobster bisque was very tasty, but the pairing with a Macon Chardonnay was poor. The wine was itself was not great, flabby, slight and weak, and added nothing to the food.
The further course was the second choice on the menu and with most of our table choosing duck as it was the only opportunity to have a glass of red. It was served with a very ordinary Chateauneuf du Pape when something with a little more sous bois would have worked much better. It was with this course that the restaurant let itself down badly. All three duck were stone cold. . The other choice was monkfisk with Parma ham, which was superb and served with a pretty unremarkable Semillion. The Maitre D had been absent since seeing us to our table, so we complained to the sommelier. While he immediately lifted the plates, it was notable that he offered not a word of an apology. I was kindly offered to send back my monkfish, but this was fine and I could sit out the replacement ducks with my wine.
The rest of the wine went downhill a little from here. The Sommelier was still pretty attentive to us, though he had lost a little of his earlier bubble as he probable had us down for trouble makers.
A pre-desert of a mango parfait went down well with the ladies before crème brulee trio. A demi-sec Vouvray which was nowhere near rich enough to be served with desert, did nothing to rescue a very ordinary course. Is there a new fad for demi-sec wines with desert that I haven’t heard about yet. I am definitely not a fan.
Port and cheese is always a personal favourite and good strong blue and goats cheeses offered did not disappoint. Coffee and petit fours were served, but much of the joy had gone from the waiting staff taking umbrage at our complaining about a sub-standard course.
We retired to the Martini bar feeling a little cheated. The meal was great value, and some courses were really top quality, but others were really not up to scratch. Service is where the restaurant let itself down badly, and I would suggest a little more effort, (and better quality wines), are put into the pairings.
