Iftar at Zahira: The Art of Ramadan, The H Hotel
Brunch Reviews | In Unspecified on June 12th, 2017
100-200 AED
Unspecified
Celebrate the month of Ramadan at the newly launched Zahira, a fresh take on traditional Middle Eastern cuisine prepared by Executive Chef Greg Malouf, Head Chef Troy Payne and their team. The Iftar features and a weekly changing menu that provides guests with a truly unique experience.
Upon arrival, we were seated in the vibrant restaurant and following the official announcement of day break, a procession of staff delivered dishes in a ceremonious fashion, explaining each dish in great detail in what has become Zahira's tradition of breaking the fast.
Dishes on the evening started with a selection of mezze; hazelnut falafel, homemade ma'hanie sausages with harissa potato salad and pickled fried chilies and chicken and date fatayer with saffron labneh.
Main course plates include slow-cooked spiced lamb ouzi with nut rice and can include dishes such as salmon tarator with tahini & walnuts or spatchcock fatteh with twice cooked French chicken in a clay pot on rotation. Our dish of the day was French Quail schnitzel, pan-fried with kunafeh crumbs (a shredded pastry.) The texture was delicious...crispy yet revealing tender meat on the inside, served with an Arabic salad and a delicious, tangy and intensely strong garlic sauce called Toum. Zahira's butchers grill featured corn fed chicken, skewered prime beef and lamb kofta Adana which we have to admit were all perfectly cooked. The steak especially could rival that of the restaurant's previous tenant Ruth's Chris Steakhouse.
The feast ended with fruits, a selection of halawa, baklava and Chef Malouf's signature knife and fork ice cream with festively shaped biscuits in the shapes of camels and crescent moons to adorn each piece.
Zahira's Iftar is complemented by the sounds of Oud, and staying true to its commitment of creating senses to showcase the arts of the Modern Middle East, will blend the classic sounds with a chilled house soundtrack.
Set price not including beverages, 190 AED
7.00pm - 9:30pm daily
A La Carte reservations from 8.30pm
Main course plates include slow-cooked spiced lamb ouzi with nut rice and can include dishes such as salmon tarator with tahini & walnuts or spatchcock fatteh with twice cooked French chicken in a clay pot on rotation. Our dish of the day was French Quail schnitzel, pan-fried with kunafeh crumbs (a shredded pastry.) The texture was delicious...crispy yet revealing tender meat on the inside, served with an Arabic salad and a delicious, tangy and intensely strong garlic sauce called Toum. Zahira's butchers grill featured corn fed chicken, skewered prime beef and lamb kofta Adana which we have to admit were all perfectly cooked. The steak especially could rival that of the restaurant's previous tenant Ruth's Chris Steakhouse.
The feast ended with fruits, a selection of halawa, baklava and Chef Malouf's signature knife and fork ice cream with festively shaped biscuits in the shapes of camels and crescent moons to adorn each piece.
Zahira's Iftar is complemented by the sounds of Oud, and staying true to its commitment of creating senses to showcase the arts of the Modern Middle East, will blend the classic sounds with a chilled house soundtrack.
Set price not including beverages, 190 AED
7.00pm - 9:30pm daily
A La Carte reservations from 8.30pm
