Trèsind Dubai — Restaurant in Dubai

Tresind: Experiential Dining . It’s not every day that you come across a restaurant dinner that truly leaves you with a smile everytime you think about it. @tresinddubai doesn’t just offer you a tasty meal, they make it a wonderful experience for all your senses. Yes, you heard me right! All you SENSES! It’s a food journey that you will keep thinking about. . Let me walk you through our Tresind Dinner Date. . Tresind is located on the second floor of @vocohoteldubai on Sheik Zayed Road (Valet Parking available). We walked into the restaurant which is painted in all hues of blue with a touch of modern Indian designs. . We were seated as soon as we walked into the restaurant. We were presented the menu and as usual, we were super confused as on what to order! We were told that we could try their set menu and that way we will be able to experience multiple dishes in smaller portion size- I was so happy to hear this since I love trying more dishes without wasting food. We were on Keto diet and they were happy to serve us accordingly. . Here is a breakdown of our experience with the various dishes that we tried: . -As soon as we were seated, a beautiful Jug with liquid nitrogen was placed on the table and out came smoke with a beautiful aroma. It definitely was a beautiful way to say hello our senses. - We started with an Amuse-Bouche platter with bite-sized hors d’oeuvre of : o Pani-puri o Foxnuts (AKA Makhna) with salsa dip o Indian Sushi (Cucumber wrap with Curd rice) o Focaccia bread with onion salsa. - The platter was followed by a series of appetizers that was made beside the table while the server explained to us how he was making it and what was special about each ingredient.

Time for Appetizers! We had Garlic Butter Pepper Prawns which was loaded with different veggies, followed by Cheese Fondou chicken, Garlic bread. We have the best appetizer for the last which was the most succulent Tandoori chicken that was smoked in cedar wood using a blow torch. It was served in charred pineapple sheet and man on man! It was smelling so good, looked so interesting and the combination tasted even better. I had my doubts about pineapple while I saw it getting made but one bite of the combination of it all made me a believer in the Chef’s vision. - We were served with a Lava Lamp drink which was Mango-Passion fruit mix infused with multiple berries in front of us on the table with liquid nitrogen. The beautiful blend of sweet and sour tasted absolutely blissful.

Next came the most magical looking Palate cleanser.🤗🤤 Definitely take a look at the picture ( and videos on Instagram at @irene_freespirit) because words cannot describe the magical feeling perfectly. It looked amazing on a lemon bearing bonsai tree. The palate cleanser was a lemon blueberry sorbet served in a dried lemon shell. - Now it’s time for Main Course: We had Chicken meatball, Hyderabadi dum ki Machli (Fish) and Morel Mushroom Lababdar. I have to give a special mention to the Morel Lababdar. Morel is a beautiful rare mushroom that literally melts in your mouth and bursts into thousand flavors! Lababdar gravy was made with Truffle oil Tadka that added a unique element to the already flavourful Lababdar 🔥🔥 - Now it was time to say hello to our dessert. It was put together on our table and it was a visual treat and we just couldn’t wait to taste it as it was building our anticipation. It was Mango sorbet on Rice cake with Pistachio fudge. It looked amazing and tasted absolutely brilliant. 💯 We tried not to have more of dessert but we both had more of it and gladly fell out of Keto and trust me, it was worth it ❤️🔥

It was a beautiful experience and I can’t wait for the next special occasion to visit this place again. Note: They are very spacious to host a large group of guests and are willing to do table setting accordingly- well, I know this because I saw how they quietly & quickly arranged 2-3 tables together for a group of 10-12 people on the other side of the restaurant. They have offers on Entertainer App & also 20% discount...

Tresind, two non-vegetarian menus, AED550, cocktails and water

A cobalt cocoon welcomes you to Trèsind with its cooling walls as if to submerge you into their generously open space restaurant which invites to come in, get comfortable and stay a while. It curates an atmosphere where there is no rush for you to leave; a welcomed break from restaurants where they insist on telling you about table turn around times (few things infuriate me more than this).

In here lies my lasting impression with Tresind: the embrace of curating an experience for customers; some restaurants do this very well. This is more than serving food in exchange for payment. Our guided tour through the odyssey of their menu is done with a sense of private occasion and entertainment from the table side assembly of dishes, the thoughtful and attentive discussion of the food menu, each course, ingredients in each course and the drinks list.

The Tresind team proudly talk about the origin of the dishes and the group effort to assemble the Team Eleven, one of their signature cocktails. Their signature “Petit Pours: V” made of gin, dehydrated rose, pineapple juice and house made bitters is presented with a minor ceremony and intrigue as the drink is decanted from a clay ‘tower’ at the table.

There is benevolent and considered attention to detail at Tresind both in the experience and the final product which motivates me to come back time and time again - as well as visit their other offerings at Carnival, A Cappella and the adjacent Studio (the 16 course tasting menu is sublime).

This is contemporary Indian food meaning the menu draws inspiration from known dishes or ingredients but these are modernised and re-imagined. As I am not skilled and familiar with many of the original dishes, I suspend criticism about authenticity which may be a factor for some. The dishes, as they are, are thoroughly enjoyable.

Highlights include the Gucchi Mushroom Chai, a deep broth of rare wild morel mushrooms with petals of dehydrated mushroom and a truffle oil rendered to a powder to resemble powdered milk which melts resulting in a warming and comforting “chai” that envelops you like a heavy tog duvet on a winter’s day in front of a fire. We ordered a second portion; a course that would render the most ardent vegan cynic humbly silenced. A smoked chicken tikka dish torched table side lends a subtle smoke to the already crimson-spiced chicken served on a torched pineapple carpaccio balances spice, fresh sweet fruitiness reminiscent of a chutney brought together by a subtle smoked flavour. The Guuchi mushroom curry with cashew butter sauce presented a phalanxes towel of morel mushrooms cooked gently and served with freshly made breads is a warming dish which we (politely) fought over. A palate cleanser of blueberry and lemon sorbet is presented playfully at the roots of miniature lemon tree with cooling dry ice billowing out: the palate cleanser is both sharp and sweet and the dry ice is a bit of fun directly from Wonka’s lab. This builds on the herbaceous fragranced dry ice smoke planted at the beginning of the meal to refresh guests as they arrive.

For dessert? The mango, pistachio and milk dessert rounds off the meal and entertainment as this is assembled table side with layers of different types of sweet milk, a ring of pistachio and a crown of intense mango purée in sorbet form in concentric rings which trigger the trypophobic and dusted with mango powder, silver and a whole rose dipped in liquid nitrogen and cracked over the dessert. This sharing dessert is stronger than the other dessert which is a modernised kulfi dish with vermicelli noodles (I have an aversion to noodles and rice in desserts...).

Would I come back to Tresind? Absolutely. There is a sense of occasion throughout the experience which makes this one of my favourite restaurants in Dubai. It’s playful but capable carefully balancing the need to delivery excellent food without the trappings of formality that plagues fine dining...

Went there for a birthday celebration and submitted the request through Zomato, explaining what is desired, but I can say it is the worst place for a birthday celebration and most of their food tasted below average with a terrible service, for the most part.

I liked that they gave us their pre-starter, sorbet to transition from starter to main course and their cotton candy dessert.

Starters: Chaat trolley (vegetarian): nice dish and lovely sauce but it is extremely cold. I know he said that it will be cold because of nitrate, but it was too cold. 2/5 Butter pepper garlic prawn (non-vegetarian): It was soft, the sauce was somewhat warm but it was warm in the right way. 5/5 Tandoori lamb chops (non): too well done. A bit salty. Undesirable. Hard to chew. 1/5 Chicken tikka (non) (or it was something else not sure): soft; easy to chew. The sauce makes it better. 5/5 Main course (non-vegetarian): Chicken butter: too salty. The biryani didn’t help much in enhancing its flavour, or balance the overall flavours. 1/5 Bengali Kosha: The sauce was also terrible. The naan helped. 1/5 Beef short ribs: it was chopped to small pieces. Too salty and inedible. Required naan for enhancement; biryani was even better with it. 1/5 Side: Naan plain and butter: Both are delicious and balanced the flavour of the main dishes 5/5 Biryani plain: Similar to the naan; balanced the flavours. It was individually great as well 5/5 Drink: Lava lamp: The process was enjoyable to view. One is enough for two people. The pouring process wasn’t balanced with the blueberries and passion fruit, had to request more. The cup wasn’t the proper to absorb the blueberries easily with each sip. I tried the mango, others tried the green apple. Lassi: I didn’t try it, so no feedback.

Food and drink overall: their starters tasted well, for the most part, but their main courses lacked greatly and require a side dish or two and drink, juice and it’s mikes. Water will not be sufficient. I didn’t hear complaints about the drinks, so they must be good.

Service: At the beginning, it took them over 10 minutes just to help us with the menu despite drawing the attention of many waiters. As they the waiter was helping us with the menu, he only recommended one dish and he didn’t give us proper feedback on the dishes that we suggested. Moreover, he encouraged us to order more (a huge indicator that he wants money more than customer satisfaction) but when we asked him « don’t you think it’s enough for 5? » then he said « yes, but you might need more ». What we needed was less because we already ordered a lot, and since we didn’t know the quantity of the food, he should’ve been honest with us or asked us how much we like to eat so he can analyse, but nope, he was greedy. Also, their food wasn’t delicious, so less is better.

Onto the dessert to celebrate the birthday. We ordered Dulat Ki Chaat. It is the second item on the menu from the dessert list (as of 20th of August, 2020). It wasn’t good, but it wasn’t horrible either. 2/5 However, the celebration for the birthday, which is our main purpose to come, was horrible. We didn’t get any special music or the waiters and waitress didn’t gather to sing for us. We didn’t get anything special or elaborative. Moreover, they dared to bring the balloons (which we bought individually but requested they bring it with the dessert) before they bring the dessert. So, the birthday girl saw the balloons and knew it was for her because it was close to our table, so she wasn’t surprised. Hence, they deserve 0/5. I would have given them 2/5 if our main wasn’t a birthday celebration that they knew of beforehand. Moreover, their food wasn’t delicious and was overly priced. I wonder if their food is expensive because they supposedly give us « free dishes ».

Thanks for ruining the celebration and being unfit for your supposed standard and...