Finz: An Immaculate Seafood Journey In The Heart Of Abu Dhabi

Inspired by the ocean’s depths, the menu is all killer, no filler: chef Luca is adamant that every element deserves its place on the plate, with no spare parts - everything has a purpose. The kitchen is committed to sustainability, seasonally evolving menus and waste reduction: you’ll find vinegarettes and ferments made with trimmings - like the excellent fermented lettuce cuttings with spirulina - that conjures images of fresh seaweed (and we could’ve easily polished off seconds!). 

The menu lists the origin of the seafood - from the Atlantic Ocean to the Mediterranean Sea - as well as the depth and temperature the hero of the dish is usually found at: North Pacific Ocean, 2-4 degrees Celsius, 300 - 1200 metres, for example. It’s a unique and rather intriguing approach to a menu, and from the outset has diners thinking a little more deeply (get it?) about what they’re ordering.

Starters are as pretty as they are delicious. Start off with The Breeze: an elegant Kelly oyster - sustainably produced in Ireland - topped with kiwi, finger lime and a gorgeous coconut foam. Under Citrus Light harks back to southern Italian summers, a delicate blend of red shrimp, fennel, clementine segments and citrus dressing on a bed of red shrimp carpaccio. Close your eyes and imagine the sun shining and the tangy smell of citrus in the air. 

The Green Current is a journey from Canada to Japan: Canadian Lobster and tiny orbs of passionfruit pearls are topped with a deliciously light Japanese curry. The plating is exquisite, then flooded with a generous pour of curry sauce and best eaten immediately. 

Don’t skip the Arctic Slaw - this cold water sourced king crab, at a chilly 1 to 6 degrees celsius, is as refreshing as a cold plunge. The crab combines perfectly with tobiko, palm heart and a touch of sweetness from green apple, and is easily one of our favourites on the menu. Whispers In The Tide’s Caress wins points for the name alone. Baby squid stuffed with tuna-chorizo (that really nails that chorizo taste) with hints of thyme on a potato espuma bed.

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Although the menu is divided into starters and mains, it’s really a choose-you-own-adventure: you could easily work your way through a bunch of starters and leave very satisfied. Don’t though - the mains are fab. Ranging from AED160 to AED265, look out for Shifting Tropical Current, a marriage of steamed red snapper and snapper sashimi, Thai basil, kefir-mango broth, Asian greens coated in a crispy curry sauce. We’re still intrigued by Brine Light, inspired by the deepest depths of the ocean, where no light reaches and the fish are fatty and succulent. The dish is elegant and all white: black cod, white asparagus and cauliflower are a winning combination, the fish melting like butter at the touch of your fork. Another must try? The aforementioned Ocean Garden, a superfood-packed taster of sea lettuce, samphire, leek, wakame dressing, sesame and spirulina.

Desperate to head to Finz to get in amongst this celebration of the sea, but your other half isn’t a seafood lover? The menu centres around the sea but there is an Out of the Sea option, with seasonal preparations from the land - or you can ditch them and take another seafood fan along for the adventure.

Thinking dessert won’t be a showstopper in a seafood restaurant as innovative as Finz? You’d be very wrong - the sweets are such high calibre we were left wondering if it would be crazy to call in for an afternoon treat next time that sweet craving hits. 

Picking a favourite dessert would be like trying to choose a favourite child - we all said we didn’t have one, but at least one of us was probably lying. Drawing on the premium quality honey of the Middle East, Midnight Pearl is a delicate blend of honey mousse, blueberry and pollen, soft to the spoon with just the right amount of texture from the pollen, and absolutely delicious. Frostbitten Lemon Haven is a flower-shaped concoction of lemon curd, crumble, mango, extra virgin olive oil and creme anglaise - almost too pretty to eat, with great cut-through from the mango and lemon elements. My secret favourite child? Frozen Spring, a basil cremeux encased in a white chocolate dome, accompanied by green apple sorbet and a lemon gel. This one mightn’t be for everyone, but I adore basil in a sweet setting, and the green apple sorbet is impossibly fresh and delightful.

Finz never fails to impress, but this new chapter is a labour of love and a commitment to sustainability that truly is impressive. Chef Luca’s passion is palpable - and his seafood creations are as pretty as they are delicious. Go as well for the gorgeous views, perch on the deck or under the soaring ceilings and let your eyes drift across the stunningly blue water, as your stomach embarks on a seafood journey you won’t forget in a hurry. 

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Finz | Beach Rotana Abu Dhabi

Open: daily | 1PM - 5PM | 6PM - 12AM | under 21s welcome until 5PM

Bookings: +97126979186 or finz.beach@rotana.com

Dress Code: Elegant & chic attire is required. Long pants are encouraged for men, but tailored shorts are permitted. Closed-toe shoes are required for men.

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