The Venison Tenderloin was outstanding and the cherry sauce was fantastic. Chef Emanuele Di Tullio came to our table to welcome us and gave us more details about the Venison meat and the side vegetables. He told us that as per the tradition, Australian hunters eat the Venison tenderloin with a stew. Chef Emanuele made a modern version of the stew as you can see in the dish by keeping the same ingredients but without the stew. There was some French baby carrots, spinach, potato puree, shallots, green onion, thyme sprigs and the cherry sauce; it is the perfect combination. The tenderloin melted in one mouth and I took quite some time savoring every mouthful. The Service was perfect, professional and warm. The ambiance was great; we sat on the terrace as the weather is cooler now in Dubai.
Once I finished the Venison tenderloin, they asked me to choose a dessert. I chose Le Otto Consistenze Del Cioccoloto which is the Decadent Layered Cake with 8 textures of Chocolate with a scoop of vanilla ice cream. The Taste is divine and it’s like having a festival of chocolate melting in your mouth.
This cake is a must when you visit Rosso.
For more details on the Venison Promotion at Rosso, Amwaj Rotana, click here