Celebrity chef Gary Rhodes has revealed highlights of the new menu set to be implemented later this month at his Grosvenor House Dubai fine dining restaurant, Rhodes Mezzanine.
Speaking exclusively to Caterer Middle East, Rhodes said the theme was “flavours flavours flavours — you can’t offer any more than that, can you?”
“We’ve got lots of new dishes,” he added.
“On the deserts we’re including this iced champagne Chiboust – a vanilla cream served semi-frozen so it’s almost mouse-like, but I’ve created a flavour with champagne which is very lively and refreshing.
“So we’re serving it in a martini glass with a wonderful coulis of fresh strawberries which have had champange poured over them just before they’re served, along with some fresh shortbread fingers.
“The shortbreads are a sensation – if I told you how much butter was in it you’d slap me,” he joked.
“We also have a little roast loin of lamb on a caramellised shallot tarte with fois gras, with a nice marjoram cream sauce, which is wonderful.
“And we’ll be doing a fois gras and smoked eel terrine with a fine picallili, which we make ourselves. So it adds a nice kick that cuts through the smokiness of the smoked eel but at the same time lends a liveliness to the fois gras,” he explained.
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Rhodes said it was vital for outlets to regularly assess and revive their menus, but encouraged restaurant to “hold on to a few classics — the ones people come back for time and time again”.
“It’s like our white tomato soup,” he explained. “I tried taking it off the menu and there was nearly a riot; now I have to keep it on the menu because people come here wanting to try it.
“But at the same time there are so many restaurants opening and so many chefs who want to become part of the Dubai scene, so I think you’ve got to carry on enticing the customer and bringing them back for more and always having a fresh surprise for them,” he asserted.
Rhodes said he expected the new menu to come into effect “in mid to late April”.
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