DINING DEALS FOR NOVEMBER 2010 By Sheraton Dubai Creek Hotel & Towers
OYSTER SEASON IN VIVALDI
As part of its sustainable menu initiative, ingredients such as seafood items are introduced in Vivaldi’s menu based on seasonal availability. Following this direction, the Italian restaurant will be serving a host of delectable oyster dishes comes winter in November. Although oysters are eaten all year round, it is believed that winter is the better time to eat oysters because the sea is the coldest and the oyster's flavour is best captured this time of the year.
The 2-week promotion menu is a collection of seven unique dishes ranging from appetizers, soup to main courses. The appetizers and soup are served to tickle the senses using a hint of Italian condiments and sauces prepared fresh from the Vivaldi kitchen.
The classic style is usually to serve oysters fresh as they are, but this promotion will see Chef Daniele Bolognesi showcasing his Italian interpretation using oysters. One of his main courses, Steamed Cannelloni of Sea Bream and Oyster with Spinach and Oyster Jus manage to bring the freshness of the sea to the palate without being overwhelming. Oysters have long been associated with luxury so the Poached Norwegian Salmon, Oyster and Roman Broccoli with White Champagne Sauce is recommended for those looking for some indulgence. Other dishes include creamy Saffron Risotto with Oyster; and Gratin of Oven-Baked Oysters.
In addition to the Oyster promotion, Vivaldi has an extensive Italian repertoire on its new a la carte menu which has been carefully created with a selection of sustainable fishes and seafood.
The Oyster promotion at Vivaldi is available from 13th – 26th November 2010.
For reservation, call (04) 207 1717.