Anyone who has ever had the pleasure of dining at Tresind (located in Nassima Royal Hotel – Sheikh Zayed Road, Dubai), will tell you about their magical cocktails. The drinks at Tresind oftentimes steal the spotlight from the restaurant’s phenomenal dishes. Clever concoctions featuring unexpected blends and the theatricals of molecular gastronomy thrown in, each drink is a unique masterpiece and presented with the exceptionally suave, jaw-dropping pizzazz we have come to expect a la Tresind.
Today I am introducing you to the man behind the magic; Tresind’s very own maestro mixologist, Beverage Manager Sherine John himself. A graduate in Hotel Management from India, John always had a special interest in cocktails and self-taught his way into Tresind cocktail fame.
A week ago, we had the pleasure of being invited back to Tresind, Dubai’s very first maestro of Indian molecular gastronomy. In the recent past, quite a few fine-dining establishments have added the magic of molecular gastronomy to their forte; but in my opinion, Tresind continues to rule the roost by continuously upping their game with new, innovative dishes.
Tresind has introduced a brand new menu for Summer 2016. The set menu comes in Vegetarian and Non-Vegetarian variations. Ofcourse we tried the latter, which starts at AED 365 per head (add AED 200 for wine-pairing, inclusive of 5 half-glasses of wine).
A meal at Tresind is a three-sixty degree affair of the senses. Executive Head Chef Himanshu ensures that each and every dish not only tastes great, but looks and smells spectacular too. It is therefore very apt that our elaborate dinner at Tresind began with a magical, smokey whiff of woody sandalwood.
When it comes to scrumptiously good Thai cuisine, Mango Tree never disappoints. Together with the ambiance, set in the very exclusive Souk Al Bahar with views of the magical Dubai Fountain, the restaurant is the perfect choice for a very special dinner out.