When it comes to food, the fresher the better. I am right? True cuisines can be rare in our fast growing world where everything is mass produced. Fruits and vegetables come in seasons, but now it become easy to produce that all year round. This doesn’t mean it’s always fresh and organic. On the other hand, this mass production has decreased the world from hunger. That is why now leave in an age where FINE foods come in HIGH prices and can only be found in the most EXTRAORDINARY places. One of those places is Veranda.
Veranda is a new luxury dining restaurant that is established by M.H. Alshaya Company for Harvey Nichols Kuwait. Veranda is the new HAUTE restaurant; GLAMROUS fashion with indulgence food under one roof is every fashion and food lover’s DREAM! The concept of the food is based around Middle Eastern and Mediterranean cuisine and the rich teats of Asia. Now this is what I call HAVEN on earth.
On the 10th of March (Yesterday) Veranda invited bloggers to taste the food and experiences the atmosphere of the dining area. Below you will find pictures that will indulge you.
The dress code was Smart Casual, seeing a picture of the restaurant I wanted to keep it elegant as well. You can see in the middle picture you can see my brother and I. I took my brother with me because him and I have different taste in food. So I thought it would be nice to share a meal with someone that different opinion in what foods they like and dislike.I will be sharing both fashion looks.
In this picture I am wearing:
- Black puffy skirt: H&M
- Black sleeved top with bronze cuffs: Dorothy Perkins from the KKollection
- Black heels with gold details: New Look
- Brown and beige clutch: Prada
What my brother is wearing:
- Turquoise pullover: Zara
- White polo shirt: Ralph Lauran
- Jeans: Diesel
- Black with red details: Converse
It was a Bloggers Evening, they had a whole menu set for us. After the cocktails were handed to us they offered us fresh basket bread with organic butter. Then they set us of with “First Bites” (that was for sharing with the people your with) there were five different dishes. Then we had our “Starts” and each of us had two starts. We were then presented with two SPECTACULAR “Main-Courses”. Finally Veranda pleased our sweet tooth’s with two different “Desserts”.
As we walked in the restaurant they had welcoming drinks for us. They offered to kinds of cocktails; one was a pomegranate cocktail with lots of ice. The second one (the one top) was a mixture of really fresh mangos, strawberries and YUMMY passion fruit. I had both drink and they were EXTREMLY good. ❤
The bread that came with this dish was made in house. The whole dish was fresh! The crostini came with mozzarella that was lightly melted on it with grilled to perfection cherry tomatoes and dazzled with balsamic. This yummy dish contained some of my favourite ingredients put together. I always loved Crostini’s, but this one you could taste the freshness. You bite into the Crostini you can’t tell that the bread left was baked that morning and kept warm for until preparing the dish for customers. This is a dish you must try.
I rarely have gone into a restaurant that offers fried shrimps (prawns) that I didn’t like. Though there are restaurants that offer fried prawns that are better than other dining places. So here we are at one of those restaurants Veranda that offer one of the most delicious fried prawns my taste buds have even meet. What made this dish very adequate was the dip it came with, mayonnaise with saffron, lime and chives. To make matters even better the mayonnaise is organic and made at the restaurant. This was a dream set in on my taste buds.
To me hummus is one of those dishes that you can have at any time of the day without feeling guilty. I am a huge hummus fan, it’s one of those types of dishes that aren’t very hard to make. What makes hummus different from one place to another is its presentation and what’s offered with it. Here the hummus has been laid on top some yellow vibrant roasted baby bell peppers. I really don’t like roasted bell peppers. I usually eat them only when they are raw in a sandwich or in a salad. I like how the setting of the hummus wasn’t boring and very pleasing to the eyes with the colours. When I took the bite of the hummus with the roasted bell pepper it a match made in heaven.
Now moutabal is harder to prepare the hummus. If made right it would be marvels experience to enjoy, if not made right it can be quite bitter and not very pleasing. I am one that doesn’t like eggplants no matter what. They never applied to me and I never found them to taste good. The only time I would ever eat an eggplant is when it’s in moutabal form with other ingredients it gives the eggplant a taste that I find satisfying. Here I didn’t really like the moutabla. Out of five starts I personally would give it two. However my brother enjoyed the bitterness and said it was the best moutabla he has had!
I am going to say it right up front, this was an EXPLOSION in my mouth. When you go there YOU HAVE to order this. It’s the most spectacular dish I have tried. Now this is what we can all came come together and agree that this is the piece of diamond that our appetite deserve. If you love yourself then you should go after this crispy duck, which you can dip into a sauce that is made from pomegranate and spicy tomato chutney. Need I say more?
With all the benefits that a Salmon has and with so many people loving the fish, sadly I am not the kind of person that would ever order Salmon. I’ve tried cooked and prepared in so many different ways and I never really liked it. So it wasn’t that this dish wasn’t nice, when it comes to salmon I am biased and I know I wouldn’t like it. Nonetheless, my brother loved this dish and said it was his favourite! The Scottish salmon has been aniseed cured (it was cold cooked), with cherry-oak smoked that you can taste in the salmon and gave it its twist and apple fennel salad. For one thing I did enjoy the salad.
Yet again when it comes to pasta I am lover, and when it comes to lobster I am a grabber. The way this dish was prepared is that the sauce light bisque was made with the water in which the lobster was boiled in. What I loved about this dish is that there weren’t many ingredients that overwhelmed the taste of the lobster. The thickness of the sauce was just right, it wasn’t too heavy nor was it to light. If you’re a lobster then this dish is definitely for you!
Another fish dish and yes I am a sea food lover (just no salmon). This fish came with crusted nuts, fennel and apricot salsa and jallab sauce. Now tell me doesn’t sound yummy and applying? If not you have to go and check it out yourself and be the judge. The nuts in this dish gave it the right structure and feeling. How crunchy the nuts where came right with the soft delicate fish.
The way this lamb has been cooked is truly unique. To actually make this lamb it takes 5 hours to prepare and have it ready. Even though this lamb took 5 hours to be ready when it arrived at our table it was fresh as ever. You would have thought that it was cooked right at the spot. The lamb has been baked in a Jasper oven, an oven that requires only the experience chefs to know how to use it. Inside the lamb you’d find melted goat chess that makes the taste buds go wild. I just love the how the sourness of chess mixes with the sweetness of the tomato sauce. If you want something new go for this delightful lamb.
After tarts my second favourite dessert is mille-feuille. When the ingredients are super fresh and crispy you know you are in for an amazing treat. That’s what happened I was at love form first bite and yes love was in the room when this little dessert came in and right into our table. The other best part about this dessert is that it came with raspberries, now I haven’t met anyone that didn’t like them. They were super soft and juicy just right with the creamy free vanilla cream and the crunchiness of the biscuits. YES they used a special kind of biscuit on the mille-feuille then the traditional puff-pastry. GO TRY IT!
The chocolate mousse came with black cherry coulis that was really sweet and took over my sweet tooth. The side to this mousse is that with the ingredients there is a hint of ginger to give the ultimate experience and help blend in all the flavours. If you’re not a ginger fan don’t worry. The taste of the ginger is very mild and just a hint. When you have dessert you will know why I will keep telling you it’s the best chocolate mousse.