A memorable Portuguese-themed evening in the Danat Al Ain Resort’s green and spacious gardens accompanied by a musician and dancer who entertained us during the evening,

Chef Indika showed his mastery and culinary skills from start to finish with excellent flavours, presentation, and flair. Clearly, he is supported by a very talented culinary team. They truly rose to the occasion with good reasons to be proud of their efforts.

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Octopus carpaccio with arugula oil
sea asparagus, squid ink tuile
Enoki mushroom
Quinta Vale d. Maria Rufo 2020 - Douro

Portuguese shrimp's bisque
black garlic chips
pan roasted Edamame beans

Roast cod fish
white asparagus, watermelon radish
crispy fennel, peri peri sauce
Vinha Verde Reserva 2019
Quinta de Azevedo - Minho

Strawberry sorbet

Veal medallion
rainbow carrots, confit vine tomatoes
purple potato mashed, reduction
Silk & Spice Red Blend 2020 - Douro

Crema guemada (Crème brûlée)
raspberry chocolate crispy mix
berries and mango
Cossart-Gordon 5-year-old Bual - Madeira

Petits fours
Vanilla macaroon | Malibu coconut rocher
Graham's 10-year-old Tawny Port - Oporto

The service crew deserves equal praise. As always, well organised and efficient, serving each course with very professional coordination, keeping glasses filled at the right moments, responding to our needs throughout.

Cherry May and Moutaz deserve a special mention! Cherry May was a treasure, calm and supportive, dealing with last-minute changes and remaining on hand throughout the evening to ensure everything went smoothly. Moutaz made it all possible and especially appreciated was his contribution to the menu tasting.

Frederik Haentjens
Chargé de Presse