South East Asian at Sontaya - St. Regis, Saadiyat Island, Abu Dhabi
Sontaya can be approached from two sides on a wooden walkway, to the sound of rippling water. Water is a key symbol at this restaurant, notwithstanding the name Sontaya which means sunset.
|The entrance of the restaurant|
|Even the open kitchen conveys modern and contemporary.|
|You will love the symmetry in the inside dining area.|
It is a beauteous evening, calm and free,
The holy time is quiet as a Nun,
Breathless with adoration; the broad sun
Is sinking down in tranquility.
If ever words were meant for a moment, this is the moment.
|Dan and the theatre of bubbles.|
|The Mautika, a perfect choice for Sontaya.|
My final starter is the Cold seafood platter. It turns out to be one of my dishes of the night. Poached seafood including scallops, octopus and prawn on a bed of grilled aubergine, sweet basil cress, green curry mousse and basil dust. This dish, more than any other other, shows why Sontaya is different to most Southeast Asian restaurants in the city - there is an adventurous fusion approach to many of the dishes by Chef and his team. The sweet basil cress, by the way, is grown at St Regis. A definite recommendation.
|Cold seafood platter|
For my main course I consciously seek out two dishes with different voices. For someone like me, strong tastes and robust flavors have always been my comforts, but I guess that age as well as my love for Japanese cuisine have given me an appreciation for more subtlety. I explain to Mona what tastes I am looking for.
|Stir fried seafood|
The St. Regis Saadiyat Island Resort,
971 2 498 8888
Starters 25-145 Dhs
Mains 70-245 Dhs
Desserts 20-45 Dhs
A more detailed article which focuses on the Louis Roederer Brut I enjoyed this night will appear in next month's Glass of Bubbly magazine. http://gassofbubbly.com/