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Thursday, 24th September 2020
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Simply irresistible at The Warehouse Wine & Tapas Bar

Boasting a chic interior and a menu loaded with exquisite small plates and a lively roster of global wines, The Warehouse Wine & Tapas Bar will tempt those with even the most discerning palate. Located within the sleek Pearl Rotana Capital Centre in Abu Dhabi, this striking urban restaurant features an array of dishes from around the world that are designed to be shared amongst friends and family, whether it's Swiss fondue, American sliders, Lebanese sujouk or Italian flatbread.

 

Chef spotlight: Burges Chinoy

Passionate about cooking from a very young age, Chinoy's skills were honed in his kitchen under the watchful eye of his grandmother. Having decided to pursue a culinary career, he has now been a professional for more than 20 years and finds inspiration by travelling the world and sampling unique flavour combinations.



 

Start off right:
Super food salad with crispy chicken

This may be one of our newest creations but it is already one of my personal favourites. Ideal for those who want something light, the dish combines chicken, kale, avocado, pomegranate, edamame, Rocca, roasted beetroot and a berry vinaigrette. Not only is it healthy, thanks to the superfoods, but it is also full of flavour.


The main attraction:
Lebanese sujouk
Because the restaurant doesn’t really focus on main courses, there are just so many dishes to choose from. But I would have to vote for the Lebanese sujouk which is a flatbread laced with beef and lamb sausages, pomegranate molasses and Rocca leaves. A classic dish across the Middle East, each restaurant has their own unique recipe but I love the combination of the cured sausage and the incredibly flavourful molasses..

 

 

The big finish: Jack D-elicious split

There really is only one winner when it comes to the dessert as I absolutely love this adult version of a banana split. Featuring whiskey-soaked bananas, spiked caramel and an ice-cream and jack chaser, this definitely packs a punch. The reason we used the Jack Daniels is because it already has traces of vanilla, caramel and almond, all of which pair superbly with this classic dessert.

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