Roda Grill
This place has a nice interior which has a classic feel to it. The wooden interiors coupled with the dim lighting give an upmarket feel to it. A friend of mine invited me here to try out the food.
As we ordered our food, they got us some fresh bread. They were soft and hot, and tasted great with some pesto.
For our appetizer, we ordered the smoked salmon. This was Scottish salmon which was served along with pickled cornichons, silver onions, caper & horseradish cream. The salmon tasted fantastic and the flavours of this dish were complementing each other very well.
The other appetizer was an interesting one. It was fresh burrata and beet hummus. The burrata was creamy and the beet hummus appealed to your taste-buds too. It was garnished with pomegranate seeds and rocca leaves.
For our mains, we tried one of the house specials - the Angus beef and mushroom pie. This was cooked in a brown gravy that was flavourful, although not overpowering. It was served in a pot covered with flakey dough.
For our dessert, the chef recommended us the chocolate souffle. It was served warm with a scoop of ice-cream on the side; which when put over the souffle submerged in it. We took a bite but we were expected it to be totally sweet, but it was the salty ones which we weren't exactly fans of.
The last dessert was the strawberry pavlova. The pavlova was served in a jar, and on the side was strawberry jam and berries. I liked this one more than the previous one. The jam accentuated the flavour of the meringue and the pavlova.
The staff were courteous and we had a good enough experience overall.
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As we ordered our food, they got us some fresh bread. They were soft and hot, and tasted great with some pesto.
For our appetizer, we ordered the smoked salmon. This was Scottish salmon which was served along with pickled cornichons, silver onions, caper & horseradish cream. The salmon tasted fantastic and the flavours of this dish were complementing each other very well.
The other appetizer was an interesting one. It was fresh burrata and beet hummus. The burrata was creamy and the beet hummus appealed to your taste-buds too. It was garnished with pomegranate seeds and rocca leaves.
For our mains, we tried one of the house specials - the Angus beef and mushroom pie. This was cooked in a brown gravy that was flavourful, although not overpowering. It was served in a pot covered with flakey dough.
For our dessert, the chef recommended us the chocolate souffle. It was served warm with a scoop of ice-cream on the side; which when put over the souffle submerged in it. We took a bite but we were expected it to be totally sweet, but it was the salty ones which we weren't exactly fans of.
The last dessert was the strawberry pavlova. The pavlova was served in a jar, and on the side was strawberry jam and berries. I liked this one more than the previous one. The jam accentuated the flavour of the meringue and the pavlova.
The staff were courteous and we had a good enough experience overall.
Follow me on Instagram to know about great places and food in Dubai.
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