2 minute read
Blue Grill
Blue Grill
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36 | Dining and Nightlife Middle East
Blue Grill, Yas Island Rotana’s popular steakhouse now boasts an open kitchen where guests are invited to sit and watch as chef and his team articulately create a range of dynamic dishes. Blue Grill highlights hearty steaks from the US, New Zealand, South Africa and Australia and more, all chargrilled to order. First impressions of the menu, high quality offerings, presented in a condensed one-page menu which is clear and concise. The price and value are aligned with what many guests are currently wanting, good quality produce at reasonable prices. The menu offerings have been well thought out by the culinary team, ensuring it appeals to a wider audience with dishes like Seafood Platter, Saffron Shrimp and Mango Salad and Roasted Butternut Salad.
Another notable change is the new salad bar at Blue Grill which replaces the bar, this is a great addition to the restaurant. The salad bar features a range of salads from the classic Greek Salad to the more imaginative Beetroot Salad with Orange Segment, Orange Dressing and Feta Cheese. We especially enjoy the scrumptious Coleslaw.
Now onto the starters from the ‘Let’s Begin’ section of the menu, we opt for The Wild Mushroom Soup with parmesan crostini and truffle oil. The soup is thick, yet the truffle oil adds a touch of silky luxury to the taste. My dining companion orders the Lobster Bisque with crisp lobster cigar, citrus mascarpone and soft herbs. The Lobster Bisque is bold and full of flavor, most definitely the strongest flavored Lobster Bisque in Abu Dhabi. Personally, this is exactly how I like it, but for those who prefer subtler flavors be sure to advise the team.
Having already tried, and thoroughly enjoyed, the USDA Prime Rib Eye and the Australian Wagyu MB6 we decide to move away from the steaks and really put the culinary team to the test. For the main course, I order the Grilled Portobello and Black Bean Kofta, harissa cauliflower ’steak’, braised kale, tahina and honey sauce. What better way to test the chefs at a steakhouse than to order a vegetarian dish? This dish offers a range of flavors from the crisp kofta shell to the sensual center emphasized further by the light and spicy cauliflower. The portion is also extremely generous, so much so that I struggle to finish my plate.
Summer 2019 | 37
