Phoenix Social Club Opens Its Doors at H Hotel
The food is produce-centric with an eclectic array of flavors and multi-cultural cooking techniques served as art, ‘fine-sharing’ style designed for guests to explore new horizons with a loose tie and without prohibitive price tags.
Tandoor Flatbreads are the signature starter at Phoenix Social Club, encouraging patrons to break bread together, and are served with a choice of Roasted Capsicum Cream, Wagyu Pancia or Burratina with a Paprika Truffle Honey.
Blogliterati.com team visited this week and we had a fabulous time there. We were attended to by the friendly waiter Ade from Nigeria who was friendly, attentive and quick at service. We had the pleasure of also meeting the man behind all these extraordinary dishes – Chef Robert Fairs from New Zealand. A friendly gentleman and culinary genius, Robert personally dropped by to our tables and explained about the different dishes he had prepared for us that night. We were definitely very impressed by the special menu as each and every single dish had a wow factor to it. It was magical!
The Food
We started off with some heady cocktails to appetize. The first one we tried was the truly remarkable Old Currency which was oozing chocolate all around the glass. It was a melange of Gin, Dark Chocolate, Washed Vermouth and Campari. We then tried Islay Bootlegger which was a heady mix of Bourbon, Tobacco, Orange Bitters and Islay Whiskey.
Our first appetizer was Tandoor Bread with roasted capsicum and burratina. The curry had Roasted capsicum cream, yogurt espuma and texture of tomato. The burratina was garnished with paprika truffle honey, white balsamic pearls and fresh truffle. Thanks to the truffle, the taste was phenomenal.
We were then served with Strawberry and cucumber salad and Hamachi ceviche – a ceviche of hamachi with burnt avocado, tiger milk, chili oil, sesame and radish. The creamy tiger milk garnished with chili oil and sesame gave it a very nice flavor and taste.
In the third course we had Chicken liver parfait and Heirloom carrots. Chicken liver parfait had crème fraiche, caramelized yoghurt, pickled shallots, endives and rose. The heirloom carrots came in a mixture of coconut, kefir and carrot curry, coriander, quinoa and puffed wild rice.
In the fourth course we had Chargrilled Octopus and Mushroom Tortellini. By far one of the best Chargrilled Octopus I’ve tried in Dubai. So tender and well cooked, seasoned with yuzu kosho – a kind of japanese chilli pepper paste which gave it that right hint of flavor. It was garnished with miso foam, grapes, pickled kohlrabi and nori powder. Mushroom Tortellina was equally scrumptious. We finished off the main course with Slow roasted miso pumpkin and sweet potato with pumpkin seed cream, pickled pumpkin and sweet potato crisp.
In desserts we had Saffron and Pear Sorbet and Compressed Watermelon. Compressed watermelon was not too much to my liking however I enjoyed the saffron and pear Sorbet.
Overall a very extraordinary dining experience in the slick and new social club in the heart of Dubai. This resto-lounge deserves a full 5 on zomato for the innovative menu, impressive service and great ambiance.
Chef Robert Fairs gets all credits for the impressive dining experience we had at Phoenix Social Club.
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