The Bailliage's latest dinner was held at the prestigious private members' club, the Capital Club in Dubai International Financial Centre (DIFC). They hosted us at their signature, fine dining restaurant, The Grill.

Chef Luca Carbini produced a stunning menu, full of colour, flavour and texture, incorporating global influences. All executed with the finest precision.

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Oysters
Amalfi lemon gel, tabasco mayo, green apple, yuzu
Yealands ‘Babydoll’ Sauvignon Blanc, 2020
Marlborough, New Zealand

Scallops
apple, lemongrass, topinambur chips, truffle
Yealands ‘Babydoll’ Sauvignon Blanc, 2020
Marlborough, New Zealand

“Poker Summer”
black quinoa, dragon fruit, watermelon, feta, olive powder
Yealands ‘Babydoll’ Sauvignon Blanc, 2020
Marlborough, New Zealand

Lobster
coconut, lemongrass
Domaine Tournon Chardonnay 2017
Victoria, Australia

Beef in five-pepper crust
Port, roasted broccoli, almond
Shiraz by Domaine Terlato & Chapoutier 2015
Victoria, Australia

Raspberry cheesecake
Sambuca

Each dish was very cleverly and thoughtfully constructed. Presentation was exceptional. Every plate was a work of art! The wine pairings worked brilliantly with each dish. Service was seamless, attentive and professional.

The whole evening was expertly put together by Sumin Song and Rahab Thiongo. We were treated to a post-dinner speech by Hussain Sultan Al Junaidy, Executive Chairman of the Capital Club and former Argentier of the Chaîne in Dubai.

Special thanks to all the kitchen and service brigades who did a splendid job and to:
- Luca Carbini, Head Chef
- Luca Gagliardi, Food and Beverage Manager
- Mohammed Karmaoui, General Manager
- Hussain Sultan Al Junaidy, Executive Chairman
- Sumin Song, Assistant Business Development Manager
- Rahab Thiongo, Assistant Business Development Manager

Vive la Chaîne!

Nicholas Kramer
Chargé de Missions