The swanky Oak Room was abuzz last at the Sunday Roast with not a single table free and, after my experience last week, I understand why! Tom Aikens, two-time Michelin star Chef and EDITION’s partner chef, was in town. It was clear there were quite a few regulars there to catch up with the Chef himself. Charismatic, passionate, and a pleasure to speak with.

The meal kicked off with their signature sourdough bread followed by the homemade ricotta. Smooth, creamy, with a touch of basil and rosemary herbs and a pool of olive oil and balsamic in the middle, it was simply delectable. Tasty tomatoes are hard to guarantee in Abu Dhabi but the surrounding multicoloured heritage tomatoes were super fresh and full of juicy flavour. Don’t make our mistake and send away the homemade sourdough bread – save it for the ricotta! The kale salad was more than just a salad, it was a tower of crispy and creamy textures and flavour bombs throughout. Each bite revealed a new ingredient and flavour: cashews, dates, apple, broccoli. The hot smoked salmon with yoghurt, dill and pickled cucumber was the perfect gateway into our main meal.

For the main course, we each had the option of beef, lamb, chicken, or vegetarian. I’ll get to the meats in a second, but I must first tell you about the roast potatoes, cooked in a mix of wagyu and beef fat to give the tasty, crisp outer layer but keeping the middle fluffy and buttery. They were the best roasties I’ve had, ever. Ever ever. The giant Yorkshire puds were also served on the plate and thankfully we had one each because there’s no way Dj would have shared hers with me!

We chose our meats after peeking through the glass chiller room in the restaurant which displayed the range of the Oak Room premium cuts. The lamb saddle was beautifully tender with subtle hints of mint to complement the sweeter meat flavour. The slices of beef, served ‘medium rare but more rare than medium’ as per my request, were superbly succulent – expertly roasted. DJ, being the gravy fiend, was dipping everything in both the gravies, whereas I ate the meat alone in all its flavourful glory. It was great to see a salt-baked celeriac roast option on the menu for vegetarians. 

The sides were served to share. The cauliflower bake was gorgeously golden with the baked cheese. The side that had us most surprised was the green beans. Caramelized shallots and garlic added flavour to these vegetables that I didn’t know was possible!

We were pretty much defeated at this point but then out came the desserts… Not one, not two, but FIVE desserts! The range of desserts was fabulous: a sticky toffee pudding for the more indulgent sweet, the violet éclair for a pastry, mixed berry trifle for a fresh, sweet bite and a cheese platter for a savoury finish. Theapple and blackberry with an oaty crumble was the star of the show. With a smothering of warm custard, we gobbled that right up with not a spoonful left to be had.

The sommelier was keen to advise us on the wine pairings and cocktails. Both the wine and cocktail list for the brunch was great – we could choose from their famous Bloody Mary trolley, a choice of mimosa flavours or 3 different cocktails. The fresh raspberry gamble with bramble took the pole position in our favourites. The sommelier chose our wine pairings for the main and the dessert and they both went perfectly with the food flavours.

Screenshot this, send it to your friends and get booked in - this lavish roast is not to be missed. Dj has bookmarked it as her last meal with the parents before they fly off and I’m already looking for an excuse to get booked in.

There are three different packages available – soft (AED195), sparkling wine (AED295) and Champagne (AED365). 

For bookings, call 02 208 0000.

New year's day, that day when many of us are a little hazy. Maybe favouring some high grease foods instead of a 3 course meal. Well, we didn't go out on NYE, so we went to the Oak Room at Edition instead.

The starter bread with Marmite butter (bliss), is possibly the best bread I've had in Abu Dhabi.

Entrée included a house made ricotta, a kale/apple salad and warm smoked salmon.

Main was a choice of roast (beef tenderloin, lamb backstrap or a brined and roasted chicken), Yorkshire pudding, roast veg and cheesy cauliflower.

Desserts included sticky date, crumble, trifle, mini eclairs and a cheese platter.

The service was friendly, attentive and the highest of quality. Drinks refilled without asking, some nice cocktail options and quality tipples.

365 for Champagne, 295 for house, it's a great deal and few options in AD are as class. Well done Oak Room.

Peter T Francis

The swanky Oak Room was abuzz last at the Sunday Roast with not a single table free and, after my experience last week, I understand why! Tom Aikens, two-time Michelin star Chef and EDITION’s partner chef, was in town. It was clear there were quite a few regulars there to catch up with the Chef himself. Charismatic, passionate, and a pleasure to speak with.

The meal kicked off with their signature sourdough bread followed by the homemade ricotta. Smooth, creamy, with a touch of basil and rosemary herbs and a pool of olive oil and balsamic in the middle, it was simply delectable. Tasty tomatoes are hard to guarantee in Abu Dhabi but the surrounding multicoloured heritage tomatoes were super fresh and full of juicy flavour. Don’t make our mistake and send away the homemade sourdough bread – save it for the ricotta! The kale salad was more than just a salad, it was a tower of crispy and creamy textures and flavour bombs throughout. Each bite revealed a new ingredient and flavour: cashews, dates, apple, broccoli. The hot smoked salmon with yoghurt, dill and pickled cucumber was the perfect gateway into our main meal.

For the main course, we each had the option of beef, lamb, chicken, or vegetarian. I’ll get to the meats in a second, but I must first tell you about the roast potatoes, cooked in a mix of wagyu and beef fat to give the tasty, crisp outer layer but keeping the middle fluffy and buttery. They were the best roasties I’ve had, ever. Ever ever. The giant Yorkshire puds were also served on the plate and thankfully we had one each because there’s no way Dj would have shared hers with me!

We chose our meats after peeking through the glass chiller room in the restaurant which displayed the range of the Oak Room premium cuts. The lamb saddle was beautifully tender with subtle hints of mint to complement the sweeter meat flavour. The slices of beef, served ‘medium rare but more rare than medium’ as per my request, were superbly succulent – expertly roasted. DJ, being the gravy fiend, was dipping everything in both the gravies, whereas I ate the meat alone in all its flavourful glory. It was great to see a salt-baked celeriac roast option on the menu for vegetarians. 

The sides were served to share. The cauliflower bake was gorgeously golden with the baked cheese. The side that had us most surprised was the green beans. Caramelized shallots and garlic added flavour to these vegetables that I didn’t know was possible!

We were pretty much defeated at this point but then out came the desserts… Not one, not two, but FIVE desserts! The range of desserts was fabulous: a sticky toffee pudding for the more indulgent sweet, the violet éclair for a pastry, mixed berry trifle for a fresh, sweet bite and a cheese platter for a savoury finish. Theapple and blackberry with an oaty crumble was the star of the show. With a smothering of warm custard, we gobbled that right up with not a spoonful left to be had.

The sommelier was keen to advise us on the wine pairings and cocktails. Both the wine and cocktail list for the brunch was great – we could choose from their famous Bloody Mary trolley, a choice of mimosa flavours or 3 different cocktails. The fresh raspberry gamble with bramble took the pole position in our favourites. The sommelier chose our wine pairings for the main and the dessert and they both went perfectly with the food flavours.

Screenshot this, send it to your friends and get booked in - this lavish roast is not to be missed. Dj has bookmarked it as her last meal with the parents before they fly off and I’m already looking for an excuse to get booked in.

There are three different packages available – soft (AED195), sparkling wine (AED295) and Champagne (AED365). 

For bookings, call 02 208 0000.