The varied menu envisaged by Maxime Le Van has something for all tastes and never fails to disappoint anyone.� Serving the best of European cuisine with a fusion between the Mediterranean and French Provencal influences, guests are often spoilt for choice.� Diners can enjoy the smoked chestnut soup with whipped truffle cheese, or the moist cauliflower and king scallop risotto with bottarga and crispy seaweed to start, as well as the refreshing tiger prawn carpaccio with caviar, oysters, pickled cucumber, watercress and horse radish granite or the foie gras confit in olive oil and ash with fennel and quince mostarda. Moving on to main course, guests have an array of choices such as succulent braised lamb shoulder with rosemary and toscanelli beans stew, veal chop with ratatouille and fired friggitelli, or local favourites such as the Arabian Gulf steamed red snapper fillet with citrus, roasted fennel, tender broccoli romanesco and pak choi.� Whilst one will have undoubtedly already eaten one�s fill, it is hard to resist Kitchen 45�s mouthwatering desserts such as the chef�s favourite - nougat semifreddo �accoanied with arlettes, dates and orange confit.�
The views from Kitchen 45 are just as exquisite as its food, as the restaurant has a prime location overlooking the Arabian Sea.� This charming venue serving the finest European cuisine is everything a high-end restaurant should be.� ����
Timings
Monday to Wednesday: 7pm-midnight
Thursday and Friday: 7pm-1am
