(MENAFN- Khaleej Times) FOR THOSE THAT have witnessed the rise of Jumeirah Lakes Towers, both literal and figurative since 2008, have no doubt experienced a complete shift in attitude towards the residential area. It has progressed from dusty construction site to young professional and family haven. And since about 2011, the somewhat surreptitious addition of a number of superb eateries has contributed to the massive sea change. For it was never bellowed from the top of the Bonnington Hotel, for many years home of the unique JLT hangout McGettigan's, that making this collection of buildings a dining stronghold was on the cards. Yet here we are in 2016 and everyone knows of at least one city-beating establishment worth making the trip over for.
It could be the allusive Vietnamese people talk about, or Funky Town - an authentic Parsi joint.
For us though, JLT's position as a culinary centre is epitomised by the triumvirate of Cluster P's Nola Eatery and Social House, Mythos Kouzina & Grill and Cocktail Kitchen. Situated side-by-side, these restaurants exude the perfect amount of fun, laid-back atmosphere and good food upon which JLT now prides itself.
This week we decided to focus on Cocktail Kitchen. The reasons were two-fold. Firstly it was a lunchtime and, given CK offer a three-course business lunch for Dhs59 during weekdays, we had to check it out. Plus their a la carte brunch begins on March 25, so a nose around was in order to see if it would be worth booking a table.
In short, yes. Cocktail Kitchen's dining room and bar are reminiscent of those you'd find during a Mediterranean summer holiday. A touch of Greece, Italy or the south of France, the décor and cuisine reflect a distinctly elite European beachside feel. Throw a few super yachts in the lakes outside and you could just as easily be swanning around St. Tropez. The one difference - the prices. Both the cocktail and kitchen elements of Cocktail Kitchen are extremely reasonable.
Before ordering, a recycled halved bottle full of olives appeared. These were delicious, though perhaps not indicative of the chef's prowess. So, first up the table decided on beef carpaccio and truffled burrata. The carpaccio which came in a vermouth emulsion with caper berries, parmesan, balsamic dressing and baby beetroot crisps, goes for Dhs65 and was luxurious. A large plate, it could have done as a main. The burrata likewise, whilst being the most expensive starter at Dhs95, was thick and mellow and enough to feed two with ease.
For the mains, fish: sea bass and salmon. The sea bass was done simply with a putanesca sauce and the salmon (probably the winner out of the two) crisped and roasted with fennel. Both dishes totaled Dhs180, which for the quality of produce and cooking was magnificent value.
To end the poached pear was a firm favourite swimming in a concoction of saffron and chocolate sauce and vanilla ice cream. Delicious.
With the food bill coming to around Dhs350 for two, there was also plenty left over to sample the incredible homemade cocktails after which the restaurant is named.
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