Tom teams up with The Edition in Abu Dhabi

The new Hotel opened in October 2018 , I was given a generalised brief on what was required from the Management team of Edition I then created three concepts, the Mediterranean led restaurant called Alba Terrace, the informal yet informed British rock ‘n’ roll steakhouse Oak room and the all day dining restaurant market is a restaurant focussed on wellbeing and healthy eating, inspired from mainly Asia, Japan and Korea.

We had to make sure that each one stood out from what was already available in Abu Dhabi, looking at quality originality and value, also making sure that all three concepts were very different from each other, so guests staying in the hotel would have three very different concepts to eat in, all offering a different variation in cuisine, atmosphere, price & service.

Alba is based on Mediterranean style cooking inspired from the southern area of France of Provence and the coastal towns of Southern Italy, So it’s very light simple great tasting sharing plates of food which showcases great produce. Expect traditional homemade pasta dishes like a beef ragu with truffle and garlic and salsa verde, a red prawn and courgette risotto with pistachio, a selection of great pizza’s, a lovely Mediterranean salad of raw courgette, fennel, feta and piquillo pepper is a must.Some delicious desserts of a tarte Tropizanne, a baked cheesecake with lemon confit and sour cream ice-cream are also simply delicious.

Oak room is described as a British rock ‘n’ roll steakhouse with of course a British chef, we offer a wide selection of steaks from all over the world, from Iberico in Northern Spain, John Stone beef from Ireland. Wagyu from Australia, Prime USDA beef from America & Kobe beef from Japan.

We showcase the beef in a glass fronted chiller cabinet where a fully qualified butcher or Schutcher as we call him as he is also a showman. He does all the beef preparation and then in service he explains to the guests, all the various cuts of beef we have, and presents the beef to the guest as it’s cooked and he will carve it at the table on the geridon.

There are many British ingredients used from treacle and Marmite which is used in the slow cooked short rib of beef. A classic beef Tartar with watercress pickled shallots carrots and a parsley mayonnaise, seared scallops with piccalilli and curried flavours. Then for the final course of dessert’s, we have a large buffet that has classical British desserts, like sticky toffee pudding made with lots of dates. Eaton mess is a tower of seductiveness of vanilla whipped cream, strawberry coulis and fresh raspberries and strawberries layered up with crispy meringue. On the Saturday brunch we have a roast, combined with a Bloody Mary trolley., from trifle, to Eaton mess, treacle tart.

 

Market restaurant is inspired by healthy eating healthy living and wellness with great fresh produce, the style of cooking is an Asian style ,largely from Korea & Japan. I want to give our guests really tasty delicious healthy food as most people think healthy food is boring and unsatisfying. There are lots of different flavours and methods of cooking that we used from pickling fermenting brining and curing on this menu , to give some unusual and different flavours  This all helps to get the very best taste out of the vegetables. with lots of delicious salads raw foods Poké Bowls , broths, vegan and vegetarian burgers, from a prawn & a sustainable tuna burger, that are all served in vegetable based brioche buns, like spinach kale and spirulina , beetroot and cardamom and an activated charcoal bun. With even a healthy pizza with the base made from activated chia seeds and grated cauliflower. Even the desserts are healthy, From a match at teacake with a green tea and yoghurt ice cream, chocolate and avocado mousse with Yuzu ice and a chocolate and coconut foam.  For me the must try dishes are definitely the different burgers served in market restaurant. Our green earth burger is a chickpea and shiitake Patti with aubergine relish grilled piquillo pepper , halloumi, muhammara & grilled avocado.

I was just at the Edition last month where I was doing some promotional things from the 6th March to the 10th and over the course of those dates I hosted some Fun events in each of the restaurants.

In Market I hosted a social Thursday dinner on the 7th March where you experienced a unique culinary Journey with fresh, delicious and mindful dishes, with live cooking stations that showcased modern techniques.

Over in Alba Terrace on Friday the 8th March between 12.30pm – 4.30pm I hosted a Rose Brunch, with live music, limitless Mediterranean delights, combined with signature drinks served table side, including the mozzarella and Burrata trolley.

At Oak room on the Friday the 8th and Saturday 9th March, I hosted an amazing event of Prime cuts and grapes, a night with the Australian Agricultural Company ( AACo ) and myself discussing about the best beef, with live carving stations and wine pairings.

Then back in Market on the morning of the Saturday 9th March with a wellness Breakfast with healthy bites, breakfast favourites that are still yummy & delicious but with a lighter touch, infused healthy teas, super charged coffee, and health shots.

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