Ladies and Gents I hope you are hungry! It's Restaurant week at the Oberoi Hotel. this means the opportunity to try out a special menu in each of the Oberoi's award winning restaurants' portfolio until September 13th.
I tried out Nine7One, which offers a 4 courses menu for just below $45 (160 AED) per person, read more to see what's on offer.
I tried out Nine7One, which offers a 4 courses menu for just below $45 (160 AED) per person, read more to see what's on offer.
WHAT'S ON THE MENU AT NINE 7 ONE?
| STARTERS Balsamic Ice with grilled Feta and nuts Salad Caprese 2014 textures of tomato, mozzarella and balsamic Foie Gras textures with chocolate, apricot, steamed brioche and rasberry | MAIN COURSE Black Garlic Risotto with forest mushroom, salsify and argula Cod and Mussels pan seared cod with blue mussels, green peas, and keta caviar 48H Wagyu Short Rib sous vide short rib, forest mushroom, asparagus and pomegranate | MANGO PASSION FRUIT SORBET | DESSERTS Strawberry Cheesecake sable, vanilla ice cream rhubarb crumble Citrus Anatomy blood orange cake, Yazu curd, lemon soil |
(Tea coffee friandise)
the experience at nine 7 one
| | Nine 7 One is located on the 1st floor (that's 1 floor below the main lobby) of the plush Oberoi Hotel in Dubai's Business Bay district. The restaurant itself is an eclectic mix of Arabic, Asian, and Western cuisines. It overlooks a courtyard with outdoor seating and a large |
water feature for an al fresco dining or after dinner lounge and shisha; this is one of my favorite winter spots to come for a relaxing evening chat with friends.
DINING AT NINE 7 ONE
Bread Basket I'm Mediterranean, so I always know how a dinner is going to pan out for me, from the bread basket.
Some restaurants take bread for granted, others like Nine 7 One, start to show you their personality from the bread. We were served an array of delicacies that my "little carbs as possible policy" went straight out the window. I tried the grissini and the pretzel rose which I had to share with an eager Mr. Doozy as it happens to be our favorite kind of bread. All was fresh, warm and yummy. I knew already from these initial bites, that my dinner would be a treat.
Some restaurants take bread for granted, others like Nine 7 One, start to show you their personality from the bread. We were served an array of delicacies that my "little carbs as possible policy" went straight out the window. I tried the grissini and the pretzel rose which I had to share with an eager Mr. Doozy as it happens to be our favorite kind of bread. All was fresh, warm and yummy. I knew already from these initial bites, that my dinner would be a treat.
BALSAMIC ICE WITH GRILLED FETA AND NUTS
| I love adventure, including where it comes to food so I will always choose a dish that I haven't tried before or one whose name sounds funky. When I read on the menu a starter that might have belonged more on the dessert section, I instantly went for it. |  Balsamic Ice with Grilled Feta and nuts |
It was fantastic! The dish is presented with a serving of balsamic vinegar ice cream, creamy feta cheese that's been lightly grilled, pieces of watermelon and melon and sprinkled with nuts. Utterly fresh, light, full of flavors, with tasty blend of textures too.
SALAD CAPRESE 2014
Mr. Doozy instead went for the Salad Caprese 2014. I found interesting the addition of the year, but I guess it means it's an update from the classic. Whatever the case, I did try it (for research purposes of course!) and it was definitely worth the 2014 update. I'm always a big fan of Salad Caprese, but this was particularly memorable!
Salad Caprese 2014
BLACK GARLIC RISOTTO
First, let me start by telling you how I used to hate garlic as a child and coming from a country where they use garlic in practically everything, I had a tough time with it. Later in life, when I got my own place and started cooking on my own, I started to introduce it and slowly, slowly I started to like it. So, for main course I chose the Black Garlic risotto.
If you are not familiar with Black Garlic, this is a very popular ingredient in Asian cuisine. The garlic is caramelized by heating the bulbs over the course of several weeks resulting in black cloves with a sweet and syrupy tastes that has hints of balsamic vinegar and sometime tamarind. In my Black Garlic Risotto there was the addition of forest mushrooms salsify and argula (or rocket leaves). I love risotto as a dish and it's one I often cook at home, because it goes with anything, whether you bought prime ingredients or you have last night's left overs, or some vegetables that needs to be used up, risotto lend itself well to any and every flavor and texture you want to add to it. However like many Italian dishes, it's one that uses simple ingredients and technically is very easy to make, but in practice you have to pay attention when you make it or you will end up with a mess.
The risotto at Nine 7 One was perfectly cooked, full of creaminess but with a tender bite to it. The flavors of the black garlic, mushrooms, argula and salsify also blended so smoothly that before I knew it it was gone! Finished. I could have easily had seconds!
48 Hours Wagyu SHORT RIB
Let's talk about Mr. Doozy and his obsession for slow cooked food. Yes, I call it obsession, because I have never known anyone who goes on about slow cooking this much. Not even chefs!
If you let him cook a chicken roast at home what would take me say 2 hours to make, with him it's likely to take a half day and I am not saying this as a negative thing, rather the opposite because he does cook a mean roast! Slow cooking is the ultimate method to cook meat (besides steaks which I prefer on the rare side).
You have no need to guess what Mr. Doozy picked for main course: yes it was indeed the 48 Hours Wagyu Short Rib.
As our main courses got served, his, came in a fancy presentation made of 3 pieces of short ribs, positioned over sauces and topped with grilled asparagus and a pomegranate foam. Very fancy!
He took a bite and said: " you have to try this!!". I casually tried and I am not ashamed to say I had one of those "O.M.G." moments. I heard that this dish was one of Nine 7 One highlights, and now I understood why. If you are after a melt-in-your-mouth-and-leave-you-speechless type dish, look no further: the 48 Hours Wagyu Short Rib is quite frankly, the one. I have tried many times meat that was cooked with the sous-vide method, but as I run through my memory bank, I failed to remember one this good. And I am not even exaggerating!
If tomorrow they would say to me "come have a 3 course meal where you have the 48 Hours Wagyu Short Rib as starter, main course and dessert", I would be there in a flash! So in 3 words: A must try!
If you let him cook a chicken roast at home what would take me say 2 hours to make, with him it's likely to take a half day and I am not saying this as a negative thing, rather the opposite because he does cook a mean roast! Slow cooking is the ultimate method to cook meat (besides steaks which I prefer on the rare side).
You have no need to guess what Mr. Doozy picked for main course: yes it was indeed the 48 Hours Wagyu Short Rib.
As our main courses got served, his, came in a fancy presentation made of 3 pieces of short ribs, positioned over sauces and topped with grilled asparagus and a pomegranate foam. Very fancy!
He took a bite and said: " you have to try this!!". I casually tried and I am not ashamed to say I had one of those "O.M.G." moments. I heard that this dish was one of Nine 7 One highlights, and now I understood why. If you are after a melt-in-your-mouth-and-leave-you-speechless type dish, look no further: the 48 Hours Wagyu Short Rib is quite frankly, the one. I have tried many times meat that was cooked with the sous-vide method, but as I run through my memory bank, I failed to remember one this good. And I am not even exaggerating!
If tomorrow they would say to me "come have a 3 course meal where you have the 48 Hours Wagyu Short Rib as starter, main course and dessert", I would be there in a flash! So in 3 words: A must try!
CLOSING THE SHOW
Mango and Passion Fruit Sorbet After 2 winning starters and main courses, arrived a generous portion of Mango and Passion Fruit sorbet. It refreshingly cleansed our palates from the rich flavors we just enjoyed and prepared it for the final part:
Dessert!
There are two choices on the menu and we could have easily picked one of each to try them but for how much I love strawberry cheesecake, for me it's a safe dessert.
As I mentioned earlier, my instinct is one for adventure so I chose the Citrus Anatomy and Mr. Doozy followed suit.
Just like the short rib, the Citrus Anatomy comes also in a beautiful presentation. A dessert that marries a variety of citrus fruits and combines them together in different textures from jelly, to curd, to raw fruit, then blends them with the flavors of honey, granadilla and exploding nougat balls. Really delicious, different and stimulating.
Dessert!
There are two choices on the menu and we could have easily picked one of each to try them but for how much I love strawberry cheesecake, for me it's a safe dessert.
As I mentioned earlier, my instinct is one for adventure so I chose the Citrus Anatomy and Mr. Doozy followed suit.
Just like the short rib, the Citrus Anatomy comes also in a beautiful presentation. A dessert that marries a variety of citrus fruits and combines them together in different textures from jelly, to curd, to raw fruit, then blends them with the flavors of honey, granadilla and exploding nougat balls. Really delicious, different and stimulating.
At the end of this visit I can say that once again the bread basket was the omen I needed, because the dinner proved to be fantastic so I highly recommend you to go down to Nine 7 One and try this special menu.
Service is also exceptional. We did visit on a quiet night, that's true, but I have had poor experiences also in quiet moments, so for me whether a restaurant is full or not, that shouldn't affect the level of service, and the service at Nine 7 One is definitely matching the fine dining we enjoyed. The staff is knowledgeable and personable.
I had the pleasure to meet also Executive Chef Dirk Haltenhof, Executive Sous Chef Vishal Khulbe and Assistant Food & Beverage Service Manager Rohan Ogale. As we conversed, it was great to hear from each of these their experience and passion for food, as well as learning a some interesting new things from Chef Dirk.
Service is also exceptional. We did visit on a quiet night, that's true, but I have had poor experiences also in quiet moments, so for me whether a restaurant is full or not, that shouldn't affect the level of service, and the service at Nine 7 One is definitely matching the fine dining we enjoyed. The staff is knowledgeable and personable.
I had the pleasure to meet also Executive Chef Dirk Haltenhof, Executive Sous Chef Vishal Khulbe and Assistant Food & Beverage Service Manager Rohan Ogale. As we conversed, it was great to hear from each of these their experience and passion for food, as well as learning a some interesting new things from Chef Dirk.
| Nine 7 One is open for breakfast, lunch and dinner and they have a totally different take on Friday Brunch, by presenting, instead of the regular options, a selection of 120 Modern tapas served every Friday between 12.45pm and 4.00pm. So in case you miss the Restaurant Week, this is another appointment to enjoy all that Nine 7 One has to offer. To make a reservation, please call +971 4 444 1 407 or email restaurants.dubai@oberoihotels.com |  |
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