It was a Wednesday night and I was finally going to visit Roberto Rella’s newest offering in Dubai. Armed with smart heels, an LBD and my DSLR camera, I headed to the Radisson Royal. Upon reaching the 49th floor I was transported into a lush haven of dim lights and soft jazz.
The staff greeted me warmly and invited me to try some signature Tre cocktails at the bar. A refreshing mix of lavender and cucumber, the Floor 50 blend references the multi-storey dining experience of Tre (there are three floors in all).
My table afforded a stunning view of the Burj Khalifa by night, and after a selection of fresh breads paired with an array of olive oils and sundried tomato spreads, the waiter arrived with my first course. I had chosen a delicious construction of fresh burrata with semi-dried figs and balsamic dressing. For my main course, I opted for the piccata Tre, a Roberto Rella special: milk-fed veal medallions, forest mushrooms sauce and jasper baby broccoli served on a bed of ratte potato mousselin. A well-seasoned and balanced dish, I had no problems polishing it off.
Every good meal deserves a sweet ending, so I ordered the chocolate truffle with aerated pistachio cake, toasted chocolate ganache and salted crumble. Sadly, the cake was a little dry – a blip in an otherwise flawless dining experience.
INFO: 12midday-12midnight (restaurant), Radisson Royal Hotel, Sheikh Zayed Road, Dubai, 04 331 8367, firstname.lastname@example.org, tre.ae
Mixed garden salad, Dhs65
Atlantic blue lobster, Dhs150
Dover sole, Dhs460
Cheese selection, Dhs95
Pistachio cake with toasted chocolate ganache