Consistency is critical when it comes to dining in the UAE capital and we’re pleased to note that seafood speciality restaurant Catch at St. Regis successfully manages to maintain strong service standards and excellent food.
Catch at St. Regis continually impresses diners with a menu of ‘haute cuisine’ strongly influenced by Asia. The location offers much of the venue’s appeal. Perched upon a pristine strip of sand within the Nation Riviera complex at The St. Regis Abu Dhabi on the Corniche, with views across the Arabian Gulf towards Lulu Island that are just as exciting as the cuisine.
The restaurant’s design elements wholly lean into the seafood concept but rather than opting for the expected nautical-inspired interiors, the space is far more modern. Sleek lines define a venue of brilliant whites that re-emphasises the notion of being at the beach. Driftwood perches upon tabletops, light bulbs are strung with entwined fisherman’s ropes and the sushi counter is fronted by a pattern of embossed fish scales. These subtle nods to the sea help build a relevant connection to the excellent food and a wrap-around terrace practically sits on top of the sand, making for a desirable spot to dine.
Service remains one of the restaurant’s defining factors at Catch at St. Regis with a style that is efficient and allows for rapport to be built quickly. Staff are well versed in the nuances of the food and beverage lists and a theatricality comes into play with the glassware, tableware and discreet use of dry ice.
Catch at St. Regis champions fresh produce, allowing even simple combinations of ingredients to transcend expectations in a bid to promote flavour. A perfect example of this is the Tartare Duo (AED 80) which presents Scottish salmon and Yellowfin tuna with citrus gel dabs. The dish is exquisite and visually appealing, taking on the guise of an intricate and colourful yin yang design.
Sushi Signatures include the Wagyu roll (AED 120) and coconut prawn roll (AED 75) which play with diners expectations of maki rolls, offering sushi that is focused on premium ingredients and prepared with careful precision. The combination of Wagyu, crispy onion, avocado, Yakiniku sauce and cilantro represents a masterful blend of flavour and texture (we order a second portion). At the same time, the coconut prawn roll offers a beautiful sweetness to the palate. Three varieties of sashimi are available – hamachi, tune and salmon – cut thicker than expected and exemplify the Catch at St. Regis ethos of using only quality ingredients.
The varied menu isn’t all about seafood and provides an inclusive choice that caters to both carnivores and vegetarians’ requirements. Don’t miss the kumquat chicken (AED 140) or slow cooked Wagyu Cheek (AED 210) bringing together tender Wagyu beef, topped with sweet potato, pickled relish and a beautiful vanilla jus.
While the menu has clearly been designed for sharing, each dish can rightfully be hailed as a signature. Main courses encompass the ever-popular choice of 48 hours miso marinated black cod (AED 215), Canadian lobster (AED 400) and Tiger prawns (AED 180). The light and flaky cod is a highlight, infused with an effervescent sweetness.
Desserts continue the high standards with the Catchamisu (AED 95) reinventing the traditional Italian tiramisu with a modern twist. The dessert is presented as a tin of caviar. What appear to be sturgeon eggs at first glance are, in fact, a layer coffee caviar, covering mascarpone cream and almond crumble. The presentation alone is worth visiting Catch at St. Regis, and other notable dessert choices include the Pearl Parfait (AED 75) and Seaweed Millefeuille (AED 75).
Catch at St. Regis is the epitome of destination dining and the experience represents a meal that we don’t want to end, no matter how many times we visit. Whether you’re after French Coastal Oysters, Caviar, lobster sliders of a boujee Crab Trofie Mac’ N’ Cheese, Catch at St. Regis has you covered.
As one of the strongest culinary eateries in Abu Dhabi, Catch at St. Regis’ cuisine blends seafood and high quality ingredients into an epicurean expedition that we can only describe as “gourmet artistry.”