Those not aware of present circumstances could be forgotten for confused Caramel for a confectioner work in desserts produced using liquid sugar. I had comparable thoughts until I arrived at their swanky gallery level restaurant and parlor in DIFC’s building 3 on a late Sunday evening.
Their faintly lit titan saucer-like lights don’t eclipse the superb evening time climate of the restaurant and candles on every table give the trappings to a flawless silhouetted supper. On the off chance that the swarm on that weeknight was anything to pass via, Caramel is significantly more than the cool home base.
Casual yet complex, it showed up the ideal contemporary American restaurant with a worldwide touch and containers of class, as we soon affirmed.
Having simply sat, our master conveyed their mark mocktails (Dh40): Caramel Colada – a mix of crisp pineapple juice with genuine pieces of the soil grown foods, coconut syrup and lime foamed with twofold cream; and Guns N’ Roses – a sweet drink of lychee juice, rose warm, new strawberries and lemon juice. A rock fan okay, I favored the recent for its syrupy smoothness and reviving taste.
A quartet of lobsters and flame broiled mango tacos (Dh100) was our first nourishment landing. Viably a finger sustenance, the chilly manicured meat – delicate and delightful – wrapped in fresh tacos, tasted extraordinary with the avocado cream and cilantro dip. An intriguing Black Cod Miso (Dh100) was next on the rundown. Warm and delicious, the cod – coated in miso, marinated for five to six days and wrapped in Bibb (or Boston) lettuce, was an alternate delicacy. Their mark Chicken Lollipops (Dh80) made bison style, threw in a hot ‘Straightforward’s hot’ sauce, and presented with bleu cheddar made for an immaculate Americanisation of a world fantastic. The delicate meat that fell off the bones in one nibble redesigned the starter from great to exceptional.
In any case, what truly shone among starters was their humble Crispy Eggplant (Dh75). Threw in Hoisin (or Chinese grill) sauce, the daintily battered dices of my most loved vegetable essentially tasted other-common. This was a proposal from the restaurant’s Cypriot director, Xenios Voniatis, and for good measure. Eggplant (particularly in moussakas) remains a most loved among Greeks and Greek-talking Cypriots and this one is an absolute necessity strive for all vegans – Greek or something else.
Very nearly full to the overflow, we chose the Seared Chilean Sea Bass (Dh150) and Petite Kobe Sliders (Dh120) for mains. Full checks for the uncommonly huge white piece of the dish singed fish served on a couch of rock shrimp risotto and completed with shellfish juices. The firm top layer of brilliant prepare made it overpowering.
A gigantic burger fan, I additionally cherished the three smaller than normal burgers (or “sliders” as Americans call them). The patties made of most astounding quality Kobe meat (well done) and finished with matured cheddar, tomatoes and pickles on new brioche buns were mouth-watering. The caramelized onions had all the effect.
It was at long last time to round off with their Chocolate Fondant (Dh49). A chocolate cake with a fluid centre presented with delightful cappuccino frozen yogurt; the end couldn’t have been fitting.