That’s right people, Tresind Studio is open!!!
Not only has Tresind just relaunched after it’s complete refurb but the intimate Chef’s table experience finally opened its doors last Tuesday and I was lucky enough to nab a seat at this hotly anticipated evening.
Enter a subtle white door next to the bar and you are transported to a chic, modern white room with only a handful of tables complete with an open kitchen at the back where you can watch the Chef’s finely hone their trade.
The room is set up with private tables as opposed to the usual communal table which was a bit different and meant those who don’t enjoy “stranger-danger” needn’t worry about making small talk with their neighbour.
As soon as we arrived we were greeted by Chef Himanshu Saini himself who carefully explained the concept behind Tresind Studio. Based on some of their signature dishes from the past 4 years, the menu comprises 17 courses of sheer delight.
The experience is completely immersive with interaction from the chef’s throughout. The service was incredibly sleek and considering it was the first night the team nailed it!
I hope you have a cuppa in hand because here’s a breakdown of all 17 courses:
First up we had this delicious deconstructed Pani Puri complete with its very own ice bowl to keep it agreeably and attractively chilled. The flavours were beautifully balanced and the different textures just perfect.
The bread course consisted of a delicate chickpea version with soft, delicious butter to be spread on with the simple carved wooden knife.
If you haven’t heard of Tresind’s famous Chaat Trolley where have you been hiding? This condensed version in a cute, tasty little tart was perfect and full of all the beautiful sweet and sour notes we’ve come to expect from this dish.
The mushroom ravioli was up next complete with a mushroom chai broth that Chef poured at the table. This was a lovely subtle dish with just the right hint of truffle.
One of my favourites was this John Dory with honey mustard sauce and chilli powder so you could up the ante with the spice to suit your palette.
This Goan chicken curry on a crisp shiso leaf was utterly beautiful and reminiscent of a lovely sweet and sour jerk chicken.
Prawns were next on the menu. Prepared in clarified butter with watermelon and tamarind, feta and citrus fruits this has a great variety of flavour and hit all the right notes. The sweetness of the watermelon and saltiness of the feta worked perfectly with the prawns.
For those onion bhaji fans out there you must try this squid version. Even my squid adverse hubby enjoyed this one.
Possibly our favourite dish of the evening was this stunning lamb chop. Cooked in black pepper and madras gunpowder I’ve never tasted lamb so well flavoured. The chop was cooked to perfection and utterly divine.
Time for a quick palette cleanser and Tresind Studio didn’t disappoint with its genius presentation. The sea buckthorn sorbet topped with popping candy was the perfect balance of tart and sweet and so refreshing. An entertaining twist added by the popping candy!
Following that we were ready for the wagyu steak. The chef presented us with 5 pots of sauces which were then meticulously poured around the steak ready for eating. Each sauce was a different curry which was a great idea. I loved the different flavours and the vindaloo had to be my favourite although I feel that compared to the other dishes this wasn’t quite as wow in terms of flavour and the steak was a little bit fatty for my liking. (Major first world problems!)
The rice and lentil dish that followed this was truly immersive as we were called up to the kitchen-come-plating area and presented with a 3D map of India with different spices representative of different regions. Chef Himanshu talked us through each of the spices as he added them into a khichdhi mixture made of lentils. It was fun and fascinating to learn about the geographical nuances when it comes to Indian spices.
After this we started to make our way towards the sweeter end of dinner and began with the Pineapple and Coconut Payasam. This would normally be a sweet dish but we were told that pickling spices and leftover chutney were used to give it a savoury/sweet impression before we got stuck into the super sweet goodness. It was an interesting dish with a great combination of flavours and textures.
The Black Forest dessert was up next and placed in front of us. Made with a chocolate brownie and cherry compote it was then finished at the table with rabri frozen in dry ice and poured over the top. This was completely indulgent and just divine.
The final dessert dish came out with a magnifying class atop a gorgeous Indian tart topped with fluffy condensed milk, pistachio dust, gold leaf and a frozen rose petal. To say their desserts were intricate would be the understatement of the century.
We finished up with Petit Fours which always come out beautifully presented and are one of my favourites parts of a meal at Tresind. Caramel and almond cookie, mango lassi bonbons, carrot and orange wafer, yuzu sorbet, coffee and paan bonbons complete the line-up and we loved every single one. Even the Paan which I’m not always a fan of.
Last and by no means least Chef Himanshu visited every table with a tea trolley where guests could select a combination of fresh tea and herbs depending on what takes their fancy. A perfect end to a perfect meal.
At 450 AED for the vegetarian menu and 475 for the non-vegetarian menu I really think this is incredibly well priced for the beautiful, quality and delicious dishes that are served up in Tresind Studio. I have to say that this experience competes with well-established and tested Michelin rated European equivalents.
As always I cannot go to Tresind and not thank every single member of the team who work there. The love and passion that emanates through the staff is palpable and I love how every single person is extremely knowledgeable about the food and the concept.
Bravo Tresind on raising the bar on Dubai’s fine dining scene yet again.