On November 21st Chaîne members and their guests enjoyed a dinner at The Canary Club. This bright, breezy restaurant in Jumeirah Lakes Towers, Hillside, Dubai was designed by Joey and Eddie Ghazal of Fighterbrands. The interiors are 70s revival inspired, with lots of rattan, wicker, macramé, shag carpets, sandstone and ‘pops’ of canary yellow.

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Marinated otoro*
ponzu, green onions, Kaluga caviar
Junmai Sake topped with Prosecco

[*Ed. otoro is the most desirable tuna flesh.
Because it is the fattiest part of the fish
it practically melts in your mouth]

Crab Thermidor
crab legs, jalapeño, Gruyère
radish, salmon roe
Sancerre - André Dezat et Fils
Loire Valley, France

Waikiki chicken
black truffle, Manchego
pickled banana, shallots
Bourbon Barrel Aged Chardonnay
Robert Mondavi - Napa Valley, California

Bone-in short rib
48 hour cooked short rib
Korean galbi sauce, crispy rice
Château Le Vieux Fort
Médoc, Bordeaux, France

Banana Foster
rum dulce de leche, banana ice cream
Moscato d'Asti Bricco Quaglia DOCG
La Spinetta, Piedmont, Italy

Chef Saradhi Dakara’s great talent was most evident in the artistic presentation of the dishes served.

Appreciation was given to Tymur Ladvilava, Jaco Raath and of course the entire service brigade for the work that went into specially planning, producing and presenting the food for this Bailliage event.

Frederik Haentjens
Chargé de Presse