F&B interview: Michael Caines of Pearls

Pearls by Michael Caines opens on October 1, after a soft launch in mid-September, on the site of the hotel’s former Scott’s seafood restaurant — a two-storey building protruding into the sea, adjacent to the pool and beach front.

The celebrity chef — most famous for his Gidleigh Park and Abode restaurants in the UK, among others — had been exploring opportunities to launch a restaurant at Jumeirah at Etihad Towers since February 2014 when he was hosted by the property for Gourmet Abu Dhabi. And he has been back and forth between the emirate and his home in the UK on several occasions since.

“We’ve kept it quiet until now,” he tells Hotelier Middle East. “We wanted the timing of the announcement not to be overcrowded by other news. But it starts from now, and will ratchet up [the launch] activity now the holiday season has finished.” Described by Jumeirah at Etihad Towers’ director of F&B, Loughlin Druhan as being “so flexible and easy to work with”, Caines is expecting to visit the restaurant around six times a year. “I’m obviously not going to be here cooking all the time,” he concedes. “But in my absence, I need to ensure the quality and style of service I want,” he said.

Loughlin hints that they are looking to install web-enabled GoPro cameras in the kitchen so Caines can keep an eye on operations. The menu will change four times a year to coincide with visits by Caines. It will be “affordable and accessible”, he insists, and will feature eight starters, eight mains and six desserts, as well as a nine-course tasting menu, matched with wine. There is price sensitivity among restaurant customers in Abu Dhabi, says Caines. “The Market in Abu Dhabi is different from Dubai. People here do care about their food quality and service, but they also demand good value. Costings are yet to be confirmed, but mains will start at AED85 (US $23.15).”

Pearls by Michael Caines will source ingredients from local farmers and fishermen. “I’m conscious of the local supplier market, and local tastes. The food will be subtly spicy without heat, there will be vegetarian options and non-alcoholic drinks,” says Caines. “Specials will include oysters and smoked salmon. And although seasons don’t really exist here, we do want some seasonality in the menu.”