As soon as I landed in Dubai, I directly headed to pick up the Rolls Royce Wraith and so hungry, I zoomed towards the modern and elegant architectural marvel, The Address Boulevard. As I park the Wraith at the VIP section, I am warmly greeted by Mr. Pascal Dupuis, General Manager of The Address Boulevard Dubai, who reiterated, “Downtown Dubai is one of the premium destinations that drive the tourism, retail and hospitality sectors in the city. The Address Boulevard Dubai is a stand-out addition to the Dubai property portfolio and skyline, offering both hotel and residents a wide range of world-class amenities.”

GB Bajaj with Mr. Pascal Dupuis

As I enter the elegantly designed hotel, I am encapsulated by opulence, waiting at the enduring lobby, for my friends from London, Mr. Zada and Ms. Sumathi; we are escorted to the Restaurant. I am completely mesmerized by the classic European art deco, the design ethos and immaculate décor. I am amazed at the porcelain themed lobby. As you glance up, the dazzling and glittering Felicity Chandelier, by Lasvit, was resplendent of Boucheron jewellery. The walls are adorned with some exquisite artworks, left us spellbound. There are 250+ distinctive works of art by 48 emerging and internationally acclaimed artists. 

The Restaurant at Address, is the decadent signature dining space and reminiscent resplendent of an opulent European home. The Restaurant serves global cuisine with bistronomical experiences, encompassed in a surreal world, of course to be enjoyed with exotic and innovative cocktails and mocktails.

With different cozy rooms to choose to have your bespoke delicious meals, be it at the Kitchen, the Dining Room, the Lounge, the Living Room, the Study Room, the Dressing Room, the Collection Room, the Library, the Games Room and the Music Room, and even the poolside, bliss. 

As we get seated, we order a bottle of the Amarone della Valpolicella Classico Tommasi and paired with it, the Burrata.

Known as the queen of Italian cheeses, this Burrata was heavenly, creamy, with a soft smooth texture. I am having the most exquisite Burrata for the first time, deliciously melting in the mouth. I was overjoyed while I sipped on the wine. As I sliced the Burrata open with a fork and knife, soft and creamy stracciatella and cream flows out of the smooth mozzarella shell.

Burrata literally means buttery in Italian. The Burrata was served with Heirloom Tomatoes, Marinated Eggplant and Basil Pesto Tapenade, extra virgin oil is your choice. On the side we order the Caesar salad, comprising of Succrine, Parmigiano Reggiano, Boquerones 5 minute egg, most freshest and delicious salad ever had. It was Marin’s recommendation to start with the Burrata, who heads the Restaurant, who is an absolutely amazing and jovial person. It’s always best to have Marin curate your lunch or dinner.

The Amarone della Valpolicella Classico Tommasi, 2013 vintage is a complex full bodied wine. Its deep ruby colour, intense refinement and silky smooth, beautiful aromas with plum and cherry notes, completely makes the lunch a superb experience, known as among the top wines of the world. This wine had very fine grape varieties, Corvina VeroneseRondinella and Oseleta, selected carefully from the hillside vineyards in the historical Valpolicella Classica area.

The design very contemporary blending with modern and art deco, it is a very fashionable and stylish restaurant. The concept of the intimate modular spaces is to inspire, to enjoy and relish every moment with your loved ones, friends, your business colleagues, and bond with them, perfectly immaculate.

It’s time to order the lunch, still having the wine, we order the Tuna cerviche,
Grilled octopus, Garnish Freekeh in lamb dish Chemichurie sauce and the slow cooked lamb shoulder. 

The lamb dish, very unique in the cooking process, with sauce and garnish, added zest to the taste of the lamb. The lamb marinated with chimichurri sauce, made the taste tangy too and fabulous. The lamb so tender and succulent, every bite was a memorable one. Chimichurri is colorful and flavorful Argentinean sauce or condiment, similar to pesto, made with chopped fresh parsley, chipotle chili flakes, olive oil, garlic, red wine vinegar, oregano, and red pepper flakes, sometimes cilantro is mixed in as well. It’s gluten-free, dairy-free, and paleo. The garnish with Freekeh grains are combined with sweet peppers, ground coriander and turmeric.

The 2nd lamb dish and award winning, the slow cooked lamb shoulder, actually the lamb was slow cooked for 48 hrs, a delicate process which retains the taste and keeps it tender, was so silky smooth with hints of sweetness. The lamb with toasted freekeh, pomegranate and glazed apples for the balancing of taste and nutrition, is different in taste from the other lamb dishes.  

My favourite was the Grilled octopus, combined with Harra Potatoes, Spicy Buffalo Emulsion and Clorofile. To prepare this octopus dish is the most challenging, and special attention is required to the process. The octopus was so perfectly frilled, it melted like butter and with the Harra Potatoes, a Lebanese-style potato, which are seasoned with fresh cilantro, garlic, and cayenne, perfectly provided the herbal and psices taste to it and add to it the Clorofile. 

My dear friends really enjoyed having the Yellowfin Tuna ceviche, as I am not a tuna eater, but did taste it. It comprised of Guacamole, Sweet Potato, Aji Amarilio, Yuzu. The tuna is marinated in a mixture of olive oil, pesto, tapenade, diced garlic and sliced onion, pieces of tomato and lemon juice, with Citrus junos or yuzu a citrus fruit for the tangy taste. The Ají Amarillo, known for the main ingredients in Peruvian cooking is prettyy spicy and a member of capsicum baccatum. The Haing Yellowfin Tuna ceviche, the taste of the bland tuna paired with the taste of sweet potato with the Yuzu and explosion with the Aji Amarillo, was overwhelming. Finally with more nutrition, the Guacamole, an avocado-based dip, spread, or salad, makes it a very interesting dish to have. The other mains one can order are, the Pan roasted stone Bass, Le casserole (Angus beef), Pasta with black truffle, succulent burgers, etc.

Rick Gonzalez who heads The Restaurant at Address explains: “The design is a bit different because within the space, you have different spaces. It’s not just one large space where you’re next to everybody so it’s different in that way. And then, it’s a 24-hour concept so you can have a breakfast item at any time. Most places will serve breakfast until 4pm max but here it runs 24 hours.”

‘Eat what you want, when you want’ is the philosophy, just the way at home. 

Well a top classified info, there is a secret room hidden behind a bookshelf, a table for two where you can close multimillion dollar deals or held ransom your girlfriend, till her father accepts you as his son in law.

After a hearty and the best lunch, we step out to the Outdoor Terrace and pool area, connected to the restaurant; we have a choice of basking in the sun, float in the pool, get a tan or if you want privacy, there are private lounges. We decide to light our Gurkha and Upmann cigars with some dessert. At the pool deck, you get the view of the Burj Khalifa, the skyscrapers, Dubai mall, watching and hearing the supercars, the Mclarens, Ferraris and Lamborghinis zip by.

Exploring the music room, adorned with artefacts, a vintage-style gramophone, trumpet time, as I try to play it. I am relishing the Oban malt, 14 years with the Upmann cigar. I do feel like a jazz player. Finally, we settle at the Reading Room with a mezzanine, a library, wall to wall of decorative collection of books on food, design, objets d’art, architecture and culture. Do get your own reading choice, fiction, business, hobby, etc. The bar is known for its exotic artistic cocktails which are served in glass pipes and spheres.

Before the dessert, we do have the caviar with tea. Now, time for dessert, we call for the Blueberry Decadence, Eastern Delight and Pannacotta. The desserts are prepared with the finest and hi quality ingredients. 

The tinge of the caramelized and gingerbread flavour awakens the palette. Take a sip of the Oban 14 and now try the Eastern Delight, made with Cocoa Sponge and Caramelized Walnut, the taste of caramel and cocoa did go well. Finally, the Pannacotta, made from Coconut cream, fresh mango, roasted pineapple and cinnamon crunch. Another great dessert worth having is the delicacy, La tropezienne also known as “La Tarte de Saint-Tropez”. 

Do cherish the complete chilled out and de stressed environment, relax, and relish the cocktails, desserts, of course food too by award-winning chefs and sommeliers.

The staff’s dexterity and hospitality was splendid. The restaurant is a distinctive Signature Dining restaurant, reflecting luxurious comfort and it is beautifully set in elegant aesthetics and classy ambience, a Global Bistronomy.