Dubai is no stranger to unforgettable gourmet experiences thanks to a seemingly never-ending array of world-class restaurants offering a smorgasbord of tastes. So, it takes something truly special to stop us in our tracks and make sure we have a dinner reservation locked in. Step forward The Luminary Set.
The evening of Thursday October 3 saw our schedules completely cleared as Marriott International’s collection of critically acclaimed tastemakers and innovators brought together two titans of the culinary world, Akira Back and Vineet Bhatia, at the former’s eponymous venue, Akira Back at W Dubai – The Palm. Here, we were to indulge in a mouthwatering eight-course menu, featuring the pair’s most famed signature creations as gourmands were invited to embrace the tantalising prospect of modern Indian and Japanese fusion cuisine.
Arriving fashionably late, we take our places at the sushi counter from where we have the ideal viewing point to enjoy the kitchen team’s culinary skills as well as being able to cast our eyes on the continuous stream of glittering gastronomes who are taking their places for this one-off epicurean event. It is rare the effortlessly cool venue has spare seats and tonight is no exception, so that aforementioned dinner reservation was a necessity rather than an option.
Comfortably seated, it is time for food. We kick-off with Chef Akira’s Hamachi tiradito, a kaleidoscopic concoction of Aji amarillo, tarragon, red pepper and Hamachi, topped by a cloud of AB yuja foam and Chef Vineet’s sambhar prawns, paired with cauliflower-cashew cream, herb oil and coconut chips. Simply scrumptious and accompanied by some Perrier-Jouët Grand Brut Champagne, it is a phenomenally flavourful start to a delicious night ahead.
Next, we are treated to a simply to die for butter chicken momo with Parmesan crisp and aubergine chutney, all drenched in makhni sauce by Chef Vineet. Devoured within seconds of the plate arriving, the Glacier 51 by Chef Akira soon follows. It’s a cod glazed with anticucho miso, placed upon a bed of moreish potato mash and crowned with kimchi Brussels sprouts, joined by an exquisite glass of Sauvignon Blanc Sula from India.
After a brief interlude where we take a break from gorging to soak up the atmosphere and say hello to Akira and Vineet, we return to our feasting with Chef Akira’s Wagyu and shrooms that consist of sumptuous Australian Wagyu 9+ striploin with mushroom purée and autumn vegetables. The Arabica kapi lamb is presented soon after, a tender lamb chop lathered in Arabica coffee-marination with a jowar millet-pine nut khichdi and lamb jus. We strip the bone clean of its meat while washing it all down with a tasty glass of Shiraz Dindori Reserve from India - it’s so good, we ask for a refill.
Somehow, we have a space to squeeze in the desserts; a chocolate mille-feuille, featuring textures of chocolate, Earl Grey ice crean and yuzu sencha gel by Chef Akira and Chef Vineet’s daulati kheer rasmalai, a cardamom rice pudding with saffron rasmalai and salted caramel peanut kulfi.
The dinner has reached its climax and signals the end to The Luminary Set’s first Four Hands Dinner in the Middle East. We are already looking at diaries for the next instalment.
