Restaurant Review: Nautilus, Yas Viceroy, Yas Island

A stylish minimalist interior, a marina view and a menu featuring refined seafood
Restaurant Review: Nautilus, Yas Viceroy, Yas Island
“You can totally customise your meal, choosing the preparation of your fish – baked, steamed or fried – along with two sides and a sauce”

Location: Yas Viceroy, Yas Island
Tel: 02 656 0600
Web: www.viceroyhotelsandresorts.com
Dress code: Smart
Cuisine: Seafood
Times: 7pm to 11pm, Tuesday to Saturday
Price range: $$$$

With its sleek interior that’s a mix of minimalist white, subtle purple and beautiful reflective lighting, Nautilus sets the scene for a classy meal with plates as carefully considered as its stunning interior design. The tone throughout is modern, and the menu reflects this with inventive takes on classics like the crispy, salt cod cake topped with a perfectly cooked quail’s egg. The crunchy exterior has not a hint of grease and the interior is soft and comforting in a way that only fluffy mashed potato can be.
For mains it’s always worth finding out what the catch of the day is. You can totally customise your meal, choosing the preparation of your fish – baked, steamed or fried – along with two sides and a sauce. We were lucky enough to find wild sea bass on the menu and the flesh was fresh and flaky, infused with the flavours of a stuffing featuring sliced lemon and fennel. The accompanying mash was as smooth as velvet with a rich buttery finish, while the pak choy was a clean, crunchy contrast. Make sure to end your dinner on the terrace soaking in the tranquillity of the marina and tucking into the unctuous ‘terranium’ featuring butterscotch pot au crème, chocolate and praline.

On the Menu

APPETISERS
Salt cod brandade with marinated octopus, baby artichoke and gremolata, Dhs90
Lobster tortellini – house-made spinach pasta with tarragon velouté, Dhs130

MAINS
Catch of the day (wild sea bass), baked with pak choy, mashed potato and lemon butter 
Slow-roasted salmon with creamy leeks, shiitake mushroom and citrus beurre blanc, Dhs185

DESSERTS
Terrarium – butterscotch pot de crème, dark chocolate soil, white chocolate soil and praline crunch, Dhs62
Cheese plate – gorgonzola, Pont L’Eveque and manchego with black cherry jam, onion and apple compote and toasted almonds, Dhs75