The latest chapter
ENIGMA’S LATEST DINING CONCEPT TELLS THE STORY OF TURKISH CUISINE
FOR MANY RESTAURANTS THE key to gaining popularity and receiving critical acclaim is by delivering consistency, whether that is by showing faith in the head chef or perfecting each dish over time. Enigma at the Palazzo Versace Dubai have scrapped that rule book and instead decided to write their own culinary story.
Every few months the restaurant will change its dining experience, welcoming new chefs who deliver brand new menus. Quique Dacosta brought a taste of the Mediterranean, Björn Frantzén expertly showcased Scandinavian cuisine, now Yunus Emre Aydin offers the delights of Turkish fare.
Aydin has been working at Enigma since its launch in January 2016 and having helped tell the story of the restaurant’s previous chefs, he is now writing his own chapter.
An à la carte menu has been added for the first time in Enigma, showcasing a far wider array of dishes and proving that Turkish cuisine belongs in fine dining restaurants. Traditional ingredients and dishes are on display, but each has been overhauled to present something new and exciting. The humble eggplant features heavily in the starters and is matched perfectly with lobster and dill oil, as well as with homemade wagyu pastrami and pear puree.
Aydin also expertly matches exquisitely cooked meat and seafood with a unique array of marmalades and purees. The beef cheek is paired cleverly with a shallot and red cabbage marmalade, while the most expensive dish on the menu - the short ribs - are complimented with a caramelised onion puree.
Yet to truly sample the best Enigma has to offer you must select the six-course taster menu. The first course of Octopus served with a citrus sauce and avocado cream demonstrates the precise nature of the dish, with the seafood having been cooked for seven hours at precisely 78°C.
The smoked eggplant soup includes a theoretical presentation and is bursting with flavour, but our personal favourite is Aydin’s signature dish of lamb neck, fondant potatoes and fig marmalade. The meat is particularly succulent thanks to being cooked for 36 hours at 68°C.
Also included in the taster menu is a beetroot cous cous with duck confit, seabass with caramelised endive and spinach, and to end on a high note is an apple mousse with a kaymak ice cream.
The theatre of the food is perfectly matched by the extravagant surroundings which have been designed by Versace, while the outdoor terrace overlooking the creek offers a stunning backdrop.
After dinner, it is worth reserving a place at Q’s Bar and Lounge - the first-ever bar from legendary music producer Quincy Jones. Situated next door to Enigma, it has the feel of an intimate living room and is decked out with plush furniture and mahogany tables facing the stage.
The perfect place to enjoy a cigar and watch resident multi-award winning drummer and composer – Ollie Howell.
“The theatre of the food is perfectly matched by the extravagant surroundings”