4 years back, when I came to Dubai as a tourist from London, me and hubby were pretty sure that during this trip we got to enjoy three things to the fullest – the sun, the food and the glittering nightlife this city is so famous for. And so, with a checklist of top 10 things we must tick off during our trip, we were most excited to check out the Cavalli Club which proudly reckoned itself as the hottest nightlife spot in the Sheikhland in all google searches. I remember feeling all stunned as soon as I stepped into the Club and its glamorous ambience with those giant chandeliers took me off my feet. Well, you cannot expect anything less than a place that has the name of someone like Roberto Cavalli associated with it. I absolutely fell in love with Cavalli Club and always recommended it to friends visiting Dubai.
4 years down, here I am, living in Dubai and once again absolutely love-struck with Cavalli Club. The only difference was that this time over, I had the pleasure of being invited to try out their new sumptuous Italian menu, handpicked by Roberto Cavalli himself.
And it was a delight to enjoy the lavish dinner whilst learning all about the dishes from none other than the Head Chef of Cavalli Club, Chef Francesco Stara, who describes his delicious creations as traditional, fresh, natural, seasonal, passionate and humble.
The very talented Bar-tender of the club made the most amazing cocktails for me and hubby and shared the history behind them too.
So, wanna know the details of the lavish dinner? Well, here it is but prepared as the description of the dishes in the words of Chef Francesco (CF) himself is surely gonna make your taste-buds go samba. (smiles)
Burrata , pomodori canditi e melograno e quinoa
Fresh Italian Burrata with tomato confit, quinoa and pomegranate
CF- This is a combination of healthy ingredient put together with the amazing textures of the creamy burrata cheese.
Melanzane alla Parmigiana
Crispy Eggplant parmigiana and pinzimonio salad
CF –This is a really traditional recipe just seen in a different way and combine with a more crunchy texture from the fillo pastry
Capesante,topinambur e cicorie
Scallop saltimbocca, topinambur cream,and chicory puntarelle salad
CF – The scallop is super fresh and very sweet in flavor, we wrap it with goose speck to give it smoky flavor and we serve with topinambur cream and some chicory to balance the acidity and bitterness in the dish
As middle course
Fregola ai funghi di bosco e tartufo nero
Fregola with wild mushroom and black winter truffle V
CF –The fregola is a pasta originally were I am from (SARDINIA) and usually is made with seafood but this time we have an amazing seasonal mushroom that with the help of the winter black truffle gives a sensation to be in the mountain forest with all the perfume and flavor.
Culurgiones al formaggio di capra e melanzane alla Sassarese
CF – Handmade Culurgiones with goat ricotta , Sassarese eggplant cream and Canonau wine reduction
This kind of ravioli is as well originally from my beautiful land and is very hard to make because of the shape. It’s 100 % handmade and filled with goat ricotta coming from the hearth Sardinia. We propose the dish with eggplant cream (sassarese style with garlic parsley and chili ) like in my original city is SASSARI and finish with some fresh cherry tomato and Canonau wine reduction also from Sardinia.
As main course
Salmone, consistenze di rape rosse e radicchio
Pan fried wild salmon, variation of bloody beetroot, and radicchio
CF – The salmon is a really simple dish in terms of ingredients but we try to make it more interesting by deconstructing the beetroot and serving in different consistence (cream, sous vide, raw,powder, gelly, and bubble) we finish with some radicchio tardive and shisso cress to stay on the same tone of colour.
Pollo cotto a bassa temperatura, carote, funghi e salsa di pane
Slow cook chicken supreme, baby carrot, wild mix mushroom and bread sauce
CF – The chicken breast is cooked sous vide to preserve the softness and the nutrient characteristic. We serve it with some purple carrot puree and some seasonal heirloom baby carrot. It’s finish with some pioppini mushroom and chanterelle with touch of bread sauce
Semifreddo alla liquerizia e tartufo
Liquorice and truffle parfait
CF – This is frozen mousse with truffle and liquorice taste serve with chocolate crumble and a reproduction of stone made with white chocolate.
Sorpresa di cioccolato
CF – The chocolate texture is a mix of 6 different consistencies and flavour of chocoolate that combine together to give this sensation of surprise in the mouth.
Delizzia al limone di sorrento
Sorrento Lemon delight
CF – The lemon is definatly our signature dessert because of the beauty and the goodness of the lemon that we reproduce in different variance with more aggressive acidity and more fruity appeal .
Now, coming to my verdict –
The ambience of the place – This place has a stunning ambience and it reminds me of Vegas clubs.
The feel of the place – Cavalli Club is one of those rare places where you can enjoy a fine dining experience along with some serious clubbing in a lavish setting. You would so want to book this place for your special occasions.
The food – Undoubtedly one of the best food experiences I h.ave had in my life until now, hands down.
The service – The staff of Cavalli Club is courteous, friendly and prompt.
So peeps, Cavalli Club gave me yet another beautiful memory and it certainly is one of my most favourite places not only in Dubai but in the world. The new menu is amazing and totally worth it. Do give this place a try and trust me to fall in love with it, just like me. And if you do visit it after reading my review, I would absolutely love to hear it from you here or on my Instagram/Twitter/Snapchat at @ChandniLahoti.
Until I see you with another post,