Lawson Misquitta visited the new hot dining spot, Flames & Flavours at The Art Hotel & Resort, to savour a world of exciting creations.

Exiting the blistering summer heat, I was glad to enter the pleasantly cool lobby of The Art Hotel & Resort. The elegantly designed space is an architectural sight to behold. It wasn’t long before my dining partner and I were kindly greeted by the hotel staff and directed to our destination– the newly opened Flames & Flavours restaurant.

We were immediately struck by its spacious and tastefully designed style that allowed for ample natural light to flow through the space further enhancing the contemporary and chic design choices of the interior. The restaurant also boasts one of the best outdoor seating areas that overlooks the Amwaj Marina and offers breathtaking views of the turquoise blue waters of the Gulf.

As we sat at our table, we were welcomed by Executive Chef Theo Rudiferia. He was very friendly and expressed his wholehearted excitement to be heading the new restaurant. As we spoke, Chef Theo revealed his joy in the effort that it took to craft the ideal menu that offers numerous tantalising and appetising preparations sure to delight and satisfy the entire family.

Thrilled post our chat with chef, we perused the menu and placed our orders. First to arrive was the Semolina Crusted Fried Zucchini, cut in long strips and covered liberally in a coating of seasoned semolina and parmesan. They were served along with a creamy tzatziki, fresh tomato salsa and a delicious smoked chipotle dip that was vibrantly flavourful with the perfect touch of heat. This simple but lovely preparation was tender on the inside with a good crispiness on the outside and the dips brought that extra joy to every bite.

Next up was the beautifully served plate of buffalo mozzarella with Heirloom tomatoes, olives and herbed breadcrumbs, topped with olive oil. The impeccable presentation was picture perfect, but even more impressively, every mouthful showcased a playful mixture of textures and subtle flavours that made our taste buds swoon.

That was followed up with a serving of Flames Battered Shrimp, coated in a delectable mix of sriracha sauce, sour cream and mayo. The crunchy batter on the outside with the juicy shrimp on the inside was splendid by itself, but being smothered in creamy spiciness that added a wonderful tang and bold taste made it irresistible. We cleared the plate in a matter of minutes, and it looks certain to become a quick crowd favourite!

We continued with the main courses. First to be served was one of Flames & Flavours’ clear standouts – the Australian Stockyard Beef Tomahawk. A thick cut of meat, we’re talking 1,400 grams of goodness. A tomahawk steak is a bone-in ribeye steak, the long rib bone left intact. The bone is cleaned or Frenched leaving a fully exposed section reminiscent of the handle of an axe, also called a tomahawk. This particular serving was big enough that it could easily be shared among those dining in a pair or more. We experienced a collective moment of awe not only at the sheer size of the cut but also at the immensely attractive presentation that included the various sides comprising onion rings, blistered grape tomatoes with roasted garlic bulbs and roasted red peppers. Cooked to medium as per our request, the taste was utterly spectacular. Tender and juicy with a perfectly seared crust, it melted in our mouths with all its sumptuous flavours. This was one of the best steaks I’ve ever had, and I was truly and thoroughly delighted. Just when I thought it wouldn’t be possible to top something that grand and, most certainly, anything that followed would fall short, we were served the Baked Chilean Prime Seabass. In a direct contrast to the steak, this fish offered the lightest and most delicate profile of flavours. Immaculately cooked, the texture was tender and soft with an undeniably rich and buttery flavour. While the accompaniment of Kalamata olives and sundried tomatoes elevated every bite with a deep umami finish. Another clear favourite at the table, we gladly devoured every last morsel We also tried the Tex-Mex Burger that comprised a juicy beef patty served along with a gratifying combination of the freshest toppings that included guacamole, pico de gallo, jalapenos and some rich aged cheddar..

We truly didn’t think we’d have any space left for dessert but, like any sensible individual with a sweet tooth, we managed to find the room. The Key Lime Pie we ordered looked great and tasted absolutely divine. It had a perfect balance between citrusy, sweet-tart and creamy.

We also tried the Chocolate Molten Lava Cake that arrived freshly baked with its centre soft and gooey, oozing with decadence. Served with a dollop of velvety vanilla ice cream, few things manage to round a meal off this flawlessly.

From the great ambience and service to the wonderfully prepared palate pleasures, Flames & Flavours is ready to make its mark. And after our first experience, we find ourselves already looking forward to our next visit. ✤

GO: CALL 1600 0111 FOR MORE INFORMATION OR TO MAKE A RESERVATION.