What makes Dario Cecchini the world’s best butcher? Is he the world’s best? I think so! Foremost I commend his respect for the animal. This reflects so well on the tasting menu at his restaurant Carna located in the SLS hotel. So many elements of the menu show pride and respect to ensure nothing goes to waste, from the beef fat candle to the needle in a haystack made from the bread of yesterday.
The stunning individually designed menu from Carna is a five-course menu split into 15 bites for 375aed with two drinks is superb value. The menu itself was beautiful, handwritten, and made from repurposed receipts.
We were greeted and welcomed by Michael who sat us at the bar. I loved it! Unusually, I did not feel rushed to my table and a menu shoved in front of me demanding still or sparkling. I often find that greeting unsettling. It was beautiful to sit at the bar and have some cocktails suggested. I am that person that will usually go with whatever they offer. The whiskey cocktails were delightful. Mine was infused with bone marrow completed with cured beef to enhance the flavours. You could taste there was a real creative mixologist behind the creation of this cocktail. My husband had a different whiskey cocktail worth ordering to watch them make it. There was even fire! With the mixologist pouring from glass to glass with flames roaring through the air. The only other time I have seen this kind of creativity was at the Sky Bar in Bangkok. They served a bloody mary in a bag filled with smoke and bacon. I would be keen to try the bloody mary next time I go. It is one of my favourites if done well.
In high-end restaurants, I do enjoy it when they do the little extra details. For example, the ice had a carved cow.
We started the meal by sterilising the top of our hands with whisky, whilst chef Claudio explained many chefs taste from this area of the hand as it is the cleanest. He proceeded to gently place a small slice of crispy beef on the back of our hands followed by cherry tomato and basil. It was a crunchy taste of Italy. Sometimes I think things taste better when you have a small taste but could have eaten more. They were delicious. This was then followed by two little black nuggets presented on coal. Made with lamb and cartilage. So delicious. Moist on the inside crunchy on the outside. The needle in a haystack was really fun. I loved that they served them in the hay. All the dishes were fantastic! One of the best dining experiences I’ve ever had! It reminded me of a wonderful dinner we had at Endlich in St Anton where Chef Roonie explained every dish.
The artichoke tart was a culinary masterpiece. Chef Claudio gave us a choice of two local kinds of honey from Hatta. Then the chef drizzled the perfect amount. The goat’s cheese was delicate and mild. The artichoke was light and the in-house pastry was delightful. It was an exceptional dish. I loved the detail of using the outer leaves from the artichoke to enhance the presentation.
On the menu it was just described as a “sandwich” I had no expectations. We were presented with a sausage butty. Wow! It was sensational! I loved the mustard and the onion relish. I believe it had beef dripping. Chef Claudio explained that the cheese in the bread is from the drippings and the bread is made fresh daily. YUM! YUM! The sausage is made from offcuts from the meats. This menu has a strong orientation of zero waste.
Have you seen oyster blade on menus before? It is usually known as the “chefs cut” as it comes from around the ribs and is quite intricate to remove. It is a more flavoursome cut and ours was served with a light mushroom sauce. Although, I do not eat mushrooms my husband loved it. I usually like my steak with a nice herbed butter. Any steak lover would enjoy this cooked to perfection steak.
Every dish has a special element and you could hear the passion in Chef Claudio and Michael’s storytelling of each dish. The creativity of the dishes were refreshing. The thought and care that has gone into developing this menu transpires in the flavours.
A truly lovely evening. One of the best!
Carna has a unique intimate atmosphere for Dubai. The staff know how to be attentive without imposing. The venue attracts a multicultural crowd of ex-pats and is popular amongst the locals.
The view is breathtaking and they have a whiskey room with the largest collection of whiskeys in Dubai. I believe 150.
Also worth a visit is Smoke and Mirrors, the cigar lounge next door. Just look at that view.
Available Friday and Saturday from 6 PM
www.carna.com
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