World Cocktail day is upon us according to my diary and so it’s a great time to share with you some lovely cocktails which I sampled at Boa Steakhouse in Abu Dhabi recently. With over 5,000 restaurants in Dubai alone, it’s a wonder that any of us ever leave Dubai to dine anywhere else, but recently I’ve been venturing to Abu Dhabi more and exploring it’s hotels, restaurants and attractions.
BOA Steakhouse have opened their first restaurant outside of California, located at Eastern Mangroves, a really lovely collection of restaurants, shops and coffeshops overlooking the mangroves. Having never visited this part of Abu Dhabi before I was impressed with the location and choice of restaurants available, and plan to return to spend more time here again, perhaps even venturing onto a kayak to explore the mangroves.
Invited to try the preview menu ahead of the opening a group off foodies and media contacts were treated to some signature cocktails and a selection of dishes from the menu as the team put the finishing touches to the restaurant and the menu.
|Clean||2 oz. ABSOLUT Berri Acai|
2 slices Cucumber
5 leaves Mint
2 wdgs Lemon
.5 oz Agave Syrup
|In a mixing glass, muddle 2 slice cucumber, mint and lemon wedges with Agave Syrup. Add Berry ACAI SPIRIT. Shake thoroughly over ice and strain into martini glass. Garnish with Folded Cucumber W/Blackberry.|
|2 oz. MAKERS Mark Whiskey|
.5 oz. Cinnamon simple syrup
0.75 oz. Bols Pomegarnate Liquer Pomegranate Liqueur
2 Orange slices
.5 oz. sourmix
|In a mixing glass, muddle blood oranges and cherry with cinnamon syrup. Add Makers Mark, Bols Pomegarante Liquer, and lemon sour. Add ice, shake, and roll into a bucket glass.|
|Island Roots||1 oz. BACARDI OVER Proof Rum 1 oz.PyratX.O Reserve Rum|
.5 oz. Cointreau
.75 oz. Monin Almond Syrup
.75 oz. Sourmix
1 Dash Angostura Bitters
|In mixing glass Mount gay rum, Cointreau, Monin Almond Syrup, Fresh Lime Juice, Angostura Bitters. Shake and strain into ice filled rocks glass. Garnish with Grated Almond Orange Sliced.|
|BOA 405||2 oz. russian standard platinum|
2 Strawberries cut into halves
1 oz. sourmix
Dash Balsamic vinegar
.5 oz. Simple Syrup
Fresh cracked pepper
|Thoroughly muddle Strawberries and Strawberry Puree, Balsamic and sourmix. Add russian standard. Shake thoroughly with ice and strain into martini glass. Garnish with crackled black pepper and strawberry slice.|
As for the food, here are some pics to get your taste buds drooling. Starting off with a few nibbles at the bar we were treated to Tuna & Avocado Tacos and Smoked Salmon flatbreads drizzled with balsamic. This was then followed by Goats Cheese Baklava with Pistachio, Honey, white truffle oil and Lump Crab cake. The Goats Cheese Baklava, is one of the top sellers in the US which was a surprise as I thought it had been added to the menu specifically for the new restaurant, a little too sweet for me as a starter, it was a big hit amongst the other diners at the table.
Next came the BALBOA Seafood Platter stacked with a whole host of fresh and juicy seafood – think Crab Legs, jumbo prawns, oysters, cerviche and mussels plus a host of sauces, lemon and vinegars to suit all tastes and you’ve summed it up. Served over ice, this is not only visually stunning but a real seafood lovers delight made for sharing and attacking with your fingers.
A hearty platter of Chilean Seabass and a tasting platter of steak followed with the steak causing some debate as we all had our favourites. The thought of visiting a steakhouse and not eating steak gives me the horrors ! but rest assured non steak eating guests are well catered for not only with the sea bass but with a host of other dishes too. As for the steak – I fell in love with the Bone-In Kansas City Filet Mignon which for me tasted better than the Wagyu which surprised me. There were a host of side dishes and sauces, but the dish of Truffle Cheese Fries literally had me drooling, I’m a sucker for white truffle oil and its ability to elevate just about any dish so this hit the spot and then some.
Finally for dessert, with just a teeny tiny space left, we were treated cheesecake and sorbet and a chat with the chefs from both here and the US about the menu and all things food related and of course about great steaks. Considering this was a preview of the menu the chefs were remarkably relaxed and calm. Boa Steakhouse are now open for business and I will be returning soon to sample more dishes from this new kid on the block – or should I say boardwalk.
Thanks for the Boa team for a great evening and in particular to Christopher Antonia, Head Bartender, for sharing some of his cocktail secrets with me.
Location: Boa Steakhouse, Eastern Mangroves Promenade, Abu Dhabi
Disclaimer : I was a guest of Boa Steakhouse, all opinions are my own.
Photo Credit : First two and some cocktails : Boa Steakhouse all others are my own.