One of the most recent and anticipated luxury hotel openings finds itself on the tip of Dubai’s most iconic landmarks, the Palm Jumeirah. The One&Only, The Palm is the latest offering from the One&Only consortium, offering an exclusive and secluded enclave of impeccable style. With only 90 rooms and four exclusive Beach Villas, the resort emanates an intimate and boutique style vibe that is unusual for Dubai.
A big draw card for locals and tourists alike is the seclusion and serenity of the water surrounding on all sides but it is also the hotel’s signature restaurant, STAY by Yannick Alléno.
Yannick Alléno is a chef with three Michelin stars. Le Meurice, his restaurant in Paris, achieved notoriety in food circles for its refined and harmonious cuisine. As a result, STAY is the restaurant that he has lent his name to at the One&Only hotel on Palm Jumeirah.
On first glance into the dining room of STAY, stunning black-and-white detailing span the walls and floor and intricate black chandeliers hang from the ceilings, indicating an ambience suited for fine dining. STAY has ensured that the intricacy of the interior does not cross onto the food or the table settings with simplicity being the key message; the tables are uncluttered and the menu focuses on fresh simple produce.
The meals are commenced with an amuse-bouche to stimulate the appetite, swiftly followed by offerings of fresh bread and a detailed chat with the Sommelier to establish wine preferences. To understand the principles of Yannik Alleno, I opted for Epicurean degustation menu, which incorporated a balanced mix of seafood, two light pasta dishes, and a Wagyu beef fillet to finish. A standout dish was the Dublin Bay Prawn Ravioli. Slim circles of fresh pasta enclosed moist, slightly sweet langoustine meat were complimented beautifully with a creamy yet zesty citrus sauce. Also beautifully executed was the Sea bass Tartare with Ponzu jelly, a perfect starter to the menu.
STAY takes dessert incredibly seriously; the meal concludes with a visit to the ‘Pastry Library’, the first of it’s kind in the region. The staff encourages all of the guests to peek into the glass shelves to select their sweet treats, with it then being brought to the table perched on elevated disks, giving the illusion that the treats are floating on the table. Pistachio mille mille feuille with fresh berries vies for attention alongside a rich chocolate tart making it incredibly difficult to turn down.
Even the steeliest of critics would manage a satisfied smile at this point.