{"id":1763,"date":"2016-12-20T00:39:13","date_gmt":"2016-12-20T00:39:13","guid":{"rendered":""},"modified":"2016-12-20T00:39:13","modified_gmt":"2016-12-20T00:39:13","slug":"cavalli-club","status":"publish","type":"post","link":"https:\/\/lovin.co\/dubai\/en\/lifestyle\/reviews\/italian\/cavalli-club\/","title":{"rendered":"Cavalli Club has just launched their new menu and it’s absolutely cracking"},"content":{"rendered":"

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You probably recognise the name Cavalli Club\u00a0and know it as\u00a0that\u00a0luxurious dancefloor\u00a0in the Fairmont Hotel. It’s\u00a0famous for it’s sheer opulence,\u00a0glamour and people queuing\u00a0out the door to get in.\u00a0<\/p>\n

What you may not know\u00a0it for (yet) is a restaurant that’s really coming into its own. Located\u00a0in the Fairmont on Sheikh Zayed Road, and surrounded by the likes of Catch, Okku and\u00a0numerous\u00a0other of\u00a0Dubai’s hottest restaurants, there is stiff competition in the area. So how will the Cavalli Club draw the\u00a0crowds to dine? By offering the complete dining experience. Now opening at 8.30pm every night (arrive any earlier and\u00a0you\u00a0actually won’t get let\u00a0in) this IS\u00a0the\u00a0complete\u00a0experience. Expect\u00a0exquisite\u00a0food,\u00a0a\u00a0stunning\u00a0venue with\u00a0some fun swing performances and a live DJ set\u00a0thrown in for good measure.<\/p>\n

We took a trip down there\u00a0to try out the new menu; we\u00a0could write essays about our dining experience, but for your sake, we’ll be brief (ish).\u00a0Here are the bits you need to hear about…<\/p>\n

The decor<\/h3>\n

Lots of you have already been to the club (if so skip ahead now)\u00a0but how could I talk about the Cavalli Club and NOT mention the decor.\u00a0From the moment you enter (on a red carpet no less) you’re surrounded\u00a0by\u00a0the Cavalli design; a product of Roberto Cavalli, the designer who lent his name to the club and is famous for hislove for animal print.<\/p>\n

The club is\u00a0on the first floor so your options to get there are either\u00a0a\u00a0wide staircase with thick, black\u00a0furry\u00a0walls,\u00a0or the zebra print\u00a0lift. This first impression sets you up for what’s to come.\u00a0The thick black fur\u00a0(any ‘Get Him To The Greek Fans’ will have to seriously resist the urge to stroke them) covers the walls of\u00a0entire club and\u00a0hopefully\u00a0you’re a fan of zebra print because it’s EVERYWHERE\u00a0(with a small dose of leopard print thrown in for good measure).\u00a0The ceiling is pitch black with\u00a0fairy lights flickering all over, and then, most impressive of all,\u00a0these big drooping chandeliers which are literally dripping with Swarovski crystals, I\u00a0guess there are about eight in all.<\/p>\n

If you haven’t been before, this is serious shock and awe stuff.\u00a0<\/p>\n

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The attention to detail<\/h3>\n

The water is served in black Roberto Cavalli glasses, the food on Roberto Cavalli tableware, each table has got one or two\u00a0large candelabra and\u00a0beautiful lotus flower table arrangements\u00a0and\u00a0Roberto Cavalli’s signature introduces you to the menu (you certainly won’t forget where you are).\u00a0<\/p>\n

You dine by the light of the candelabras and the chandeliers, and then later, once your meal is finished,\u00a0the\u00a0music\u00a0beat picks up and\u00a0the lights brighten as\u00a0it transforms from a\u00a0dark, intimate dinner venue into a pounding\u00a0club. To intertwine the\u00a0dining and the\u00a0clubbing experience is not easy to do, but here they do it seamlessly.\u00a0<\/p>\n

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The food…<\/h3>\n

The\u00a0starters were incredible<\/h4>\n

This menu was lovingly created by Francesco Stara, the head chef there who recommended a couple of starters to share, this was a great excuse\u00a0to get a\u00a0little taster of everything. Each dish was brought plated up and then divided into four; we started\u00a0with expertly grilled octopus with beans and a\u00a0spicy beef and salami stew,\u00a0foie gras with a\u00a0superb onion jam and grilled homemade bread which was perfectly\u00a0crunchy.\u00a0The red prawns carpaccio was\u00a0plated\u00a0beautifully, it was\u00a0served with compressed watermelon, an unusual flavour combo but it really worked.\u00a0The highlight\u00a0was a super crispy eggplant parmigiana and pinzimonio salad on top, crispy on the outside, and deliciously cheesy on the inside…a perfect combo.<\/p>\n

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The classic\u00a0Italian pasta was divine<\/h4>\n

In a typical\u00a0Italian meal, after the\u00a0starter\u00a0you\u00a0have a\u00a0hot, non-meat course; like a soup or a pasta. We took a look at the menu and decided to have\u00a0one…When in Rome right?\u00a0Pastas fittingly dominated this part of the menu\u00a0with things like\u00a0gnocchetti sardi with duck breast bolognese or a\u00a0seafood risotto sounding incredibly\u00a0tempting; I eventually\u00a0went with the\u00a0handmade culurgiones.\u00a0These are\u00a0wrapped pasta parcels typical of Sardinia, where the head chef learnt his trade.\u00a0They were filled with goat’s cheese\u00a0ricotta and\u00a0were absolutely\u00a0heavenly, damn the main course coming up or I would have ordered seconds.\u00a0<\/p>\n

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The sea bass looked (nearly)\u00a0too\u00a0good to\u00a0eat<\/h4>\n

The sea bass I ordered looked\u00a0like a\u00a0piece of art. Beautifully executed with teeny-tiny slivers of zucchini on top and placed\u00a0around the plate, coupled with some\u00a0braised spring onion cream. Of the four of us, two choose the lamb with\u00a0sauteed broccoli\u00a0and a spinach\u00a0puree. Another ordered the fregola (small little balls of pasta) with wild mushroom and black winter truffle; this\u00a0was so\u00a0rich and just bursting\u00a0with\u00a0flavour; if you’re a fan of mushrooms do not leave without trying this dish.\u00a0We also tried the milk-fed veal milanese with a herbs bread crumb which came served on hot charcoals;\u00a0the crumbs were buttery and the meat was\u00a0deliciously tender.<\/p>\n

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The desserts were heavenly\u00a0(they really\u00a0saved the best till last)<\/h3>\n

We tried\u00a0our very best (and succeeded) to forget our New Year\u00a0eating promises\u00a0once we saw\u00a0the dessert menu; the explanation on the menu is brief but any notions of a simple\u00a0dessert go\u00a0out the window once\u00a0they’re served.\u00a0<\/p>\n

Each individual dessert was\u00a0worthy of an ‘oohhhhhh’ once it arrived…seriously!\u00a0The chocolate surprise, which is made with seven different chocolate textures\u00a0comes with its own jug of hot chocolate\u00a0sauce;\u00a0you drizzle this\u00a0over the dessert which causes the top to collapse in on itself\u00a0revealing the\u00a0chocolatey-gooeyness inside. The lemon Sorrento was like a deconstructed lemon meringue cake reconstructed in a new contemporary way; think of\u00a0a globe of hard lemon sugar with lemon deliciousness inside. We also sampled the liquorice and truffle parfait, an unusual flavour for more adventurous tastebuds\u00a0and a classic Italian tiramisu;\u00a0Tiramisu meaning ‘pick me up’ in Italian…which is the absolute opposite of what you could do with us by the end of that meal.<\/p>\n

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The important bits:<\/h3>\n

Starters range between AED 95 and AED 150<\/p>\n

Mains range between AED 180 and AED 240<\/p>\n

Desserts cost AED 75<\/p>\n

Want to experience this quality food at a slightly more affordable cost?<\/p>\n

Ladies (sorry lads) can enjoy a three-course set menu and complimentary drinks every Tuesday for AED 150<\/p>\n

…Or ease yourself into the week on Sundays with a three-course set menu and selected beverages for AED 250 per person.<\/p>\n

<\/a>Read next: Want healthy and delicious Italian? Head to Per Te Restaurant and Cafe<\/a><\/p>\n

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