A spectacular Suhoor experience in unique and exclusive private tipis and igloos on the beach with live music.
If you are looking for an out of this world Suhoor experience in Abu Dhabi this Ramadan there is nothing that comes even close to the Suhoor at Catch, St Regis, Abu Dhabi.
The Venue
Situated on the beach with stunningly elegant and sophisticated interiors and a breathtakingly beautiful outdoor garden and beach that offers some of the most amazing view of Abu Dhabi. Catch is absolutely stunning.
This Suhoor is unlike any we have tried before, the beach has been transformed into this festive wonderland with cute little igloos and teepees creating intimate, private dining spaces which looked amazing.
It’s a bright, moonlight night and the weather is superb, we are greeted warmly at the door and the hostess walks us across the restaurant taking us to the beach, it turns out they had reserved one of the two igloos on the beach for us which was such a wonderful thing, absolutely amazing.
The Food
We are seated and they start the service with a tray of dried dates, figs and apricots and a specially created mocktail that looked spectacular with the restaurant’s logo burnt into a piece of fruit floating on the top.
Head Chef Remon Nabil and his team have curated a spectacular menu featuring premium quality ingredients with presentations that will take your breath away.
The Amuse Bouclé is steamed edamame followed by two salads, jumbo crab and an avocado chickpea fritter served with aged Balsamic vinegar on the side, the taste is superb and the presentations spectacular.
The sushi is next, three types of sushi rolls, all specially created for this Suhoor experience, presented on a long tray with a lovely little yellow orchid in a pot at one end, we are beginning to admire the chef’s creativity and talent.
The sushi is infused with an Arabic touch featuring halloumi maki rolls, beef shawarma maki rolls and then there is the blow torch dynamite, all tasted absolutely stunning, perfect fusion of flavors.
The hot appetizers are next, first to arrive is the chicken kushiyaki, stunningly presented with smoke wafting out of the little ceramic tabletop grills with grilled avocado and a mint chutney, absolutely divine.
The braised short ribs are next, superbly crafted into neat little squares braised to perfection with a crunchy exterior and a soft, melt in your mouth interior, the sprinkling of pomegranate and thinly sliced carrots give it that slight sweetness that enhances the flavor of the dish
The mains are next, miso black cod, superbly cooked and spectacular presented like you would expect at a 3-star Michelin restaurant in the South of France.
Rounding off the Arabic touch is a tray of Turkish beef kebab and lamb chops with a side of Cajun potato wedges, the kebab and the lamb are perfectly grilled, exceptionally delicious and the wedges were a perfect pairing.
The Desserts
Its time for the deserts, the Catchamisu is absolutely stunning and looks like a work of art, a neat little chocolate bowl with a delicate chocolate honeycomb on top garnished with gold foil on a bed of ice, it was heartbreaking to dig in and destroy this amazing presentation what it was definitely worth it.
The piece de resistance has to be Chef Remon’s coconut sago pearl dessert served on a bed of ice which is activated with liquid nitrogen engulfing the plate in vapor, very dramatic finish to an exceptional meal.
The Verdict
This is a one spectacular Suhoor, the food is exceptional, the presentations stunning and the setting is divine, hats off to the chef and his team for this extraordinary feast.
We loved the igloos on the beach, the food and the service and hardly realized that three hours had flown by since we arrived.
If you are looking for an extraordinary Suhoor experience this year there is none in Abu Dhabi that comes even close to this. The beach side seating, stunning views, the expertly curated menu, exquisite presentations and exceptional tastes all come together creating this magical experience, highly recommended.
The Contact
For reservations and more information, email [email protected] or call 02 694 4553 .
