Blue Grill at Yas Rotana hosted the Executive Chefs from the Belfry Hotel & Resort from 11th – 16th April with a very special, contemporary “English grill menu”. We were there to experience another extraordinary dining at Blue Grill with menu prepared by Executive Chef Robert Bates and Executive Pastry Chef Dean Cole of the Ryder Grill.
First came to our table was our all-time favorite Four-in-one bread Plain, sun-dried tomatoes, herbs and olive, then arrived Amuse Boushe❗ it’s diligently done salmon tartare in cucumber with sour cream. Very refreshing and sober taste. Sauces along include roasted bell pepper with feta cheese plus butter.
In starters we started off with a vegetarian option i-e Goats Curd with Heritage Tomatoes. It it so amazing with fresh flavors and hearty crunch of Basil Croutons. It is one of the best beetroot salad I had and have actually suggested the restaurant to make it regular in menu. Next we have in starter is ½ Boston Lobster. Topped with sautéed spinach this lobster has surely cooked with perfection. Its glazed, Big in size (the half itself seems so big) and very juicy. The taste is too delicate is merely enhanced by garlic and herb butter micro salad. Very original and composed and well presented starter.
Then comes the main out of 6 amazingly crafted English menu dishes we chose 2.
First arrived along with a chopping board and table and the Executive Chef Robert himself was Beef Wellington for 2. With its fairly huge portion and mysterious wrapping this dish gains all our attention. Chef Robert started carving and simultaneously explains the dish, the whole cooking venture itself was a trip to English land where it was cooked in puff pastry. It was so nice to see the juicy and tender meat with in the wrap, as soon as the chef chop through. The crispy and baked pastry was well suiting to go along with meat chunk in each bite in your mouth. Accompaniments included cocotte potatoes and honey glazed carrots with meat stock and pepper corn reduction jus to pour on.
2nd main to go was pan roasted highland venison Loin – it was a bit dry compare to wellington confit red cabbage and Vinaigrette reduction style sauce came for rescue. It was a good choice for meat lovers who wanted to have the full taste of it with minimal marination and ingredients. It though a bit tough for our liking.
We ended the evening on fairly warm sweet & salted and flowy notes. (Yes, all these aspects were there in desserts we opted for). We had warm sticky toffee pudding. Golden raisin topped ice-cream added to its density. While the winner of clean precision element was that caramelized banana sitting of pudding cake piece. Divine Is the word I would say for this dessert.
Next up and of course purposely last to enjoy the flare till end even when we are leaving the place was Chocolate fondant. Out of many variety and versions this hot chocolate with malted milk ice-cream is surely a winning one. Best romantic marriage; a good chocolate fondant with hot and intense flavor and a meltingly soft centre. Berrilicious pink spheres on plate were adding to its presentation and taste tangy and pleasant in each bite.
In drinks and sides I enjoy my usual favorite Sticky Monkey, sautéed Mushrooms and Onion rings. All in all it’s a great evening knowing a lot about English Menu from talented chefs. I would commend Yas Rotana to pull it off so well and host such promotions.
Quick Q&A from Executive Pastry Chef Dean Cole
- What variety we will get in sweet items on English Grill Menu?
There is something for everybody and they will love it here. there is chocolaty and classic british desserts we have in there. Lemon meringue pie is a huge seller back home in barfly and people here were loving it too.
- What orientation of the menu from Belfry England and your international experience you brought here to Blur Grill for diners in UAE?
It’s a big big resort back home there. We have taken the selection of desserts from across the whole resort be it fine dining or gold resorts over there
- What’s the most challenging dessert you have prepared and still find it challenging somewhere else?
The fondant I would say. For cooking when you are in your environment its quite easy , elsewhere it’s a bit harder, temperature, cooking range and all.
- How you like UAE?
I am loving it, this is my first time here. It’s fantastic here on YAS island itself tough I haven’t seen much, as we are keeping with kitchen. But I want to come here more often.
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