Hmmmmm, where to begin? The meal at Rhodes Twenty10 was highly anticipated. After meeting with the man, Gary Rhodes several times, and learning about his food philosophy as well as his innovative approach to modern British fair, I had high expectation of this restaurant. After meeting the head chef Lee Frederick at the International Fine Food Festival in Dubai, the deal was sealed! I made my way down to Le Meridien hotel in Dubai's Marina area and entered another world as I set foot into this funky space. We enjoyed the ambiance for a bit before sitting down for our meal. The menu was eclectic, but it all seemed to make sense. Elegant comfort foods from all over the world, presented in one modern and chic menu.
We ordered a couple of starters and the first to arrive at the table were these Crispy Duck Pastillas. A pastilla is a traditional Berber Moroccan dish, along the lines of an elaborate meat pie. The true Moroccan way is with a pigeon stuffing, however chicken is a common substitute. Chef Lee did justice to the Gary Rhodes version with tender and seasoned succulent duck with a mix of sweet and savory spices. These were the perfect combination of flavors and textures and a warm welcome to our meal at Rhodes Twenty10.