Caviar. A margin more intimidating than wine, but les s terrifying than figuring out what's behind f oie gras' buttery flavour (it's fattened duck or goose liver), I had indulged in caviar only once or twice before - completely ignorant of the fine art of tasting the delicacy. In fact, I only have a vague recollection that I didn't not like it. Upon invitation to Emirates Palace for a caviar masterclass, my immediate inclination was to relish the opportunity to learn something new. I popped over to the Palace for lunch under bluebird skies and dancing fountains; and descended to the ground floor where, just off the sea, is Sayad Restaurant. Sayad, meaning fisherman in Arabic, is, quite appropriately, a seafood restaurant and the perfect venue for a taste of caviar. Greeted with a bit of bubbly before I had even dropped the few stairs into the restaurant's aquamarine sanctuary, I immediately felt effervescent, like I was underwater with fish tanks flanking the ...
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