On a silver platter: A globetrotting epicurean delight

Our pick of Michelin-starred landmarks that are enthralling travellers around the globe
At.Mosphere, Burj Khalifa, Dubai
At.Mosphere, Burj Khalifa, Dubai

High-altitude epicurean pleasures in Dubai, a Japanese gourmet haven, a Bavarian gastronomic adventure and some unusual Italian treats — here’s an emphatically upper-crust world tour in quest of haute cuisine, to a select lot of iconic Michelin-starred landmarks that are enthralling travellers with their eclectic signature culinary innovations. Bon appetite, bon vivants! 

AT. MOSPHERE, Burj Khalifa 
Dubai , UAE

The world’s highest altitude fine wining and dining address on Level 122 of the world’s tallest tower — The Burj Khalifa, boasts breathtaking frames of the dazzling downtown Dubai skyline and its iconic architecture, the world’s highest musical fountain and miles beyond into the Arabian Gulf, The Palm and islands of The World.

Its ultra chic gleaming mahogany interiors and diffused glow with extra-wide floor-to-ceiling glass frames open out to awe-inspiring panoramas outside. Dining at this haloed shrine to premium dining is a privileged experience as the signature dishes and the grand views silence you into a meditative mood. Executive Chef Christopher Graham’s signature fare lines up a fine Rose Champagne — Bollinger, paired with exquisite Sturia Caviar — Oscietra.  

The next offering, Heirloom Tomatoes with Buffalo Mozzarella followed by ‘Smoked Sweet Corn Veloute —Black Truffle, Goat’s Curd Cremeaux’ all make sparkling introductions with a fine Dog Point New Zealand Sauvignon Blanc.  

As the views envelop us, a velvety soft ‘Gnocchi with Cauliflower Crips’ paired with an Australian Bush Vine Yalumba Granache red turned out to be enchanting.  The refreshing ‘Line Caught Sea Bass — Carpet Shell Clams, Baby Squid, and Romesco with a French Chateau Batailley define superlative seafood. 

The signature At.mosphere Surf and Turf — Beef Tartare with Caviar must be experienced! The cheese platter and signature Creme Catalan Sphere — Rhubarb, Strawberry, Basil, Sherbet married with a thrilling Italian Araldica Moscato signs off this fabulous, unforgettable epicurean sojourn. 

TETSUYA’S

Sydney, Australia

The first ever internationally based chef to be conferred the honour of Master of Cuisine by the Japanese government, the globally celebrated Michelin-starred Chef Tetsuya Wakuda is a humble man.
His cooking style blends Japanese philosophy and natural seasonal flavours with refined French techniques.  Over the course of Tetsuya’s career, to date, he has won acclaim not only in Australia — Tetsuya’s is proud to hold the coveted 3 hats rating in Sydney amongst other awards, while internationally, his restaurant has been consistently voted as one of The World’s Best Restaurants, by The S.Pellegrino Worlds 50 Best Restaurants. 


Greeting us warmly at his Japanese home-styled gourmet haven that’s graced by a Zen garden, the mild and graceful Chef Tetsuya Wakuda conducts his outstanding 14-course degustation menu paired with fine world wines, serving up enough to make for some permanent epicurean nostalgia. 


His culinary wonders include the designer-signature jewel, Confit of Petuna Ocean Trout with Konbu, Daikon and Fennel — an incredibly delightful dish with flavours par excellence, unravelling intrinsic sensory explorations. 

<em>Confit of Petuna ocean trout at Tetsuya’s</em>
Confit of Petuna ocean trout at Tetsuya’s


His ‘petite yet fascinating dish, the Marron Salad with Truffle leaves us bewitched by a daring combination of tastes. The voyage of discovery sailed into the territory of Roasted campi’, another studio signature marvel with the ultimate succulence of prawns accompanying seared seaweed. All together, the precision, calibration and immaculate presentation of each master dish, served up with exquisite fine world wines, makes for an incomparable upper-crust experience.

BOTTICINO, The Trident 
Bandra Kurla, Mumbai

The beige-toned interiors lend into the contemporary swish feel of this truly unique world-class Italian fine dining address, with a ceiling-to-floor Enoteca, a pedigree Grappa library lounge and suspended glass-floor gallery covers lending design pelf with style. 


The gourmet magic here is heralded with the ever-innovative Chef Sivakumar’s authentic and endearing Italian creations. With a memorable and extremely fulfilling experience at the iconic and highly reputed gourmet address Le Cirque in New York, where Chef Sivakumar tuned his culinary repertoire, he serves up some delightful surprises in his dining covers.

<em>The 21 Days-Aged Duck Breast at Botticino</em>
The 21 Days-Aged Duck Breast at Botticino


The chef’s exceptionally creative and unusual Goat Cheese Mousse — Beetroot Sponge and Orange Spheres is a sensorial garden of delightful greens with highly refined and distinctive flavours that compliment a very peachy and lemony Chardonnay Chinkara, Victoria, Australia with 
lime zest and grapefruit flavours. The Twice Cooked Mozzarella — Peruvian Asparagus, Shaven Black Truffles and Beech Mushrooms, lights up the palate with contrasting aromas. 


On the mains, curiosity leads to a spot of adventure. The signature Ricotta Strangolapreti (Butter-soft Gnocchi) — Asparagus, Sweet Peppers, Saffron Cream, is an enchanting palate enhancer, as the saffron cream wows our palates. It marries a finely floral Sauvignon Blanc, Vina Tarapacca from Maipo Valley — Santiago, Chile. Chef Sivakumar whips up a crescendo in the Carbonara Agnoloti — green pea purée and crisp bacon, all reflecting synergetic individual flavours, with the soft bacon blending smartly, balanced with a full-bodied red plumy and truffle-scented Escudo Rojo Cabernet Sauvignon, Baron Philippe de Rothschild, Chile. 

Another pedigree combo was heightened with the award-winning red wine mega monarch Grover La Reserve India, boasting full-bodied verve in Cuban cigar, cinnamon and blackcurrant flavours, matched with a splendidly rendered  21 Days Aged Duck Breast, with red cabbage, sweet potato and liquorice sauce — all so very succulent and gentle on the taste buds. 

The wining and dining romance is crested with a peppery Merlot from the Benziger Family Winery, Sonoma County, California, with the extraordinary Butternut Squash Tortellini — Parmesan fondue, candied orange and morrels. Again, a signature sensation par excellence, and more Italian than you can perceive, with flavours that are light and delightfully diverse. 


The palate-comforting Pan-seared John Dory — fennel puree, baby spinach, orange marmalade, is an 
effervescent thrill to relish!  With the marmalade complimenting the silky fillet, it was Italian fare perfected with a contemporary flourish, complemented by a full-bodied The Laughing Maggie Shiraz Viognier, D’Arenberg red Australian wine.


The highly calibrated flavours fall in sync with a measure of sweetness on the eager palate, as we move onto the outstanding desserts — the Tiramisu with Espresso, the Kahlua-soaked Savoiardi, mascarpone cheese and the intriguing Affogato — espresso, vanilla and coffee gelato with a dramatic presentation that uplifts the dark chocolate passion in the spirit of La Dolce Vita!

RESIDENZ HEINZ WINKLER 

Aschau am Chiemgau Bavaria, Germany

Spearheaded by one of the world’s most celebrated 3-Michelin star chefs — Heinz Winkler, this grand Venetian-themed landmark in the picture-postcard hamlet of Aschau, is a living tribute to its creator’s passion for Cuisine Vitale. Chef Heinz Winkler commands his signature creations with singular finesse, entertaining A-list luminaries as his guests — the likes of Jean Paul Belmondo, Brooke Shields, former German President Walter Scheel, FIAT Chief Gianni Agnelli, John Rockefeller and Pia Zadora.

His Gebratene Entenbrust — Rote Beete — roast duck breast, beet root, quinoa and horseradish in  balsamic jus is a hot favourite with diners who swear by its succulent, authentic Bavarian flavours.
Another signature marvel, the Gebeizter Coho Wildlachs — Wasabi, of marinated wild Coho salmon with wasabi,  sour cream, potato and egg, is the chef’s path-breaking innovation in nouvelle cuisine, with the salmon and wasabi taking turns in an elaborate waltz on the taste buds. Chef Heinz’s next jewel rates superlative too! The Lauwarmes Saiblings filet — Spargel — tepid char on asparagus with white balsamic is light and evocative, as the asparagus melts away in an exciting vanishing act! Capping his orchestra of culinary symphonies, Chef Heinz scores a high with a sweet number, the Crêpes Gefüllt — Grand-Marnier-Schaum, of crêpes filled with Grand Marnier foam and orange fillets paired with the finest Franconian aromatic Sylvaner and Spaetburgunder Trocken vintage wines.

CAMPHORS AT VERGELEGEN

Cape Winelands, Cape Town, South Africa

Camphors at Vergelegen, a signature restaurant in the scenic Vergelegen Wine Estate near Cape Town, owes its name to the ancient giant camphor trees, planted in the year 1700, in front of the historic Cape Dutch Homestead.

The restaurant overlooks expansive lawns and beautiful trees complement the overall dining experience. After only a year of operation, Camphors was awarded the eighth place in the Top Ten restaurants in South Africa. In the Eat Out Mercedes Benz Restaurant Awards 2015, Camphors received a Top 20 nomination and in the 2016 awards was again placed in the Top 10. This eclectic landmark boasts exemplary modern South African cuisine by Executive Chef Michael Cooke. Our nostalgia was fastened first with a fine Buffalo Ridge Mozzarella and Two-Year Provolone with Magic Man Carrots, butter milk and pickled coriander seeds — a spread of garden-fresh, cheese-capped flavours.

The Rainbow Trout, sour cream, potato and sea weed was light as breeze, well calibrated in evocative flavours.  The mellow ambience adds to the romance of the wine estate dining experience with the suave and sophisticated Celeriac and Goat’s Butter Risotto with hazelnut, apple purée and 
mushrooms’. Here, Cape Dutch ingredients metamorphose into Mediterranean ingenuity. The must-try is the Dry-Aged Duck, red cabbage, pickled cherry and vanilla — an exquisite spectrum of culinary innovation at its peak.

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