Hello from Abu Dhabi. What am I doing here? Well of course I’ve come for a spot of tea to Shakespeare & Company- a Victorian era themed restaurant offering a diverse menu of reputed international fare with a elegant French patisserie for most of their short acts.
The minute one steps into the gateway doors, is transported to a scene right off Downtown Abbey- sans the eloquent language in tow. As part of my #AbuDhabi #Foodtrail, this quaint little bistro is first off my list. From the overpowering interiors of Victorian frills and decor, to the friendly staff this has everything on spectacle- as an offering.
The dessert bar, stretches far and wide with sumptuous fare, that tingles my tastebuds, leading me to the cardinal mistake of what we all suffer from- ones eyes being larger than ones stomach! I did eventually fall prey to the same and zestfully ordered more than I could chew, for lack of a better word. After all, I recollected the words of the famous bard in the background as I gorged on my first offering.
Our bodies are our gardens,
Our will are our gardeners.
Will? Hah. Act One, as I lovingly called it was a Will, that fell as fast as the cookie crumbled.
I decided to put my ‘smart consumption‘ skills to the test and try the Caramansi- a white sponge cake, coated with a creamy caramel chocolate and rice crisps sealed with oozing calamansi cream and lemon zest peel with noga for company in a sort of airtight containment formed this decadent dessert.
Don’t let the photography fool you. This calorie monster, was no bigger than a bangle- in the palm of my hand. And I had the feeling of being well satiated with the serving as ‘apt sizing‘. However the buildup to the tea was the ultimate goal, so I truged along like a trooper.
And then there was Cheesecake. You must be wandering how this dessert made its way in the middle of my choicest selections? Well, I’m a creature of habit and a cheesecake is a must have in any French patisserie. The quintessential raspberry jam with baked Cheese cream and a digestive biscuit base. They were taunting me with the word ‘digestive’ which was anything but, with all the calories flying around midair like scribbled crumpled pages to a rooms corner as did the famous bard. I could feel his snickering presence haunt me as to the faux pas I was in the process of committing.
This was NOT intentional. The server did not understand the gravity of the situation, when she mistakenly mentioned the following words;’ Almond Macaronade biscuit laden with hazelnut cream coated with caramelised Hazelnut chocolate coating’ , that sent all my senses into a tizzy much like a pinball machine on power surge with me almost demanding for one in a toned matter of speaking, ‘give me that and no one gets hurt‘.
Think I scared her out of her wits as I didn’t see her for the remainder of the evening. As I said. Unintentional is the keyword I’m falling on. This is turning out to be a tea time snack of EPIC proportions. (No pun intended)
What I really did come to savor was the Rising Flower. The art and balance of carefully selecting a flower bud and allowing it to blossom inside a transparent tea kettle, watching it bloom entirely over 8 minutes (to the ‘T’) was truly magical. The process of transforming hues with the tea light candle for company, was mesmerising and before one knew it the flower,had blossomed with whifty tones of camomile & infused jasmine for that ethereal calming effect. Two sips and I decided to square it off with their signature Caramel Eclaire – fate a choux with caramel creame. It’s hard to describe the senses that rushed through my brain at first bite. The choux pastry was a perfect melted moment with the caramel creame for company oozing out at every bite.
I sat there, with a satiated look on my face for the better half of the hour post consumption. However, this foodtrail has gotten off to a great start with the bard whispering in my ear, as I depart- “All’s well that ends well”