“When we opened Circo in 1996, our business plan was simple, Dad’s Hospitality, Mom’s Food, run by the sons.” The Maccioni Family
I was very excited by last Friday’s dinner date for a few reasons. Firstly, I love Italian cuisine, secondly I’m always keen to try out new places and lastly the Intercontinental Hotel here in Abu Dhabi holds a dear place in our hearts as it’s where we stayed as a family for the interview process to start this journey back in the summer of 2008. As soon as any of us walk through the revolving door, the distinctive smell triggers good memories and always makes us all feel nostalgic and grateful at the same time.
Located on the lower ground floor adjacent to the marina, is the relatively new and fabulous Circo restaurant. The other half and I were invited for dinner to sample their range of Tuscan fare. Circo, the Italian for Circus, opened at the tail end of last year with a reasonably quiet fanfare making its debut in Abu Dhabi as the first of its kind in the Middle East, part of the Maccioni family empire who have two other branches in New York and at the Bellagio Hotel in Las Vegas. Founder Sirio Maccioni and his wife Egidiana opened the acclaimed celebrity hangout, Le Cirque French restaurant in the city that never sleeps over forty years ago and now have a total of ten restaurants around the world.
Ringmaster of the kitchen is Executive Chef Luca Banfi who directs his team of chefs from behind a glass fronted kitchen in full view of the diners. Banfi got the executive head chef position in an unusual way after battling with three other chefs for the honour in season three of the Food Network’s ‘Chef Wanted’ show in season three.
We choose a table located inside the main restaurant but near the outdoor seating area so we could enjoy the decor and ambiance inside, while still listening to the Italian singing duo performing outside. Act one was with an Italian bread basket, not too unusual you might think, but this bread was muffin like with olives and served with herb butter or Circo’s own brand extra virgin olive oil and aged balsamic vinegar.
Next up was the Antipasti course, I choose an old favourite of mine, Mozzarella di Bufala alla Caprese, a beautifully presented dish of soft and stretchy fresh buffalo mozzarella, ripe heirloom tomatoes, tomato terrine, basil and Tuscan extra virgin olive oil, so tasty and fresh, delizioso. The other half tucked into Crudo di Tommo con Agrumi which translated is the pairing of salt cured red tuna crude, baby arugula, orange and ruby-red grapefruit, shaved fennel, baby radish with kumquat marmalade and candy striped beet, it left him almost speechless it was that good and the unusual flavour combinations performed so well together.
A fine example of how a classic Italian staple has been reinvented by Banfi is the bruschetta. As a family we are big fans of this popular Italian starter but when Gianluca appeared with the Circo version it took us to the next level of flavour. Home-made ciabatta bread with fresh marinated tomatoes, basil, garlic, extra virgin Olive oil, seasoning and sprinkled with cheese, so huge that we couldn’t finish it all (I wished I heeded Gianluca’s warning not to fill up on the bread) and so flavourful that I couldn’t resist getting it boxed to take home for the teenager to sample.
Relaxing a moment to take in our surroundings, we were then treated to the Second Piatti (main course) which was a succulent Carre D’Agnello al Forno, pecorino cheese and thyme crusted rack of lamb, eggplant and morel mushroom caponata with herb baked heirloom tomato and salsa verde for the carnivore and a rather light and a delightful Risotto for me with asparagus (made especially for me) and topped with goats cheese, perfezione! We sampled two red wines selected for us by Gianluca, a very pleasant and smooth Tuscan Chianti Superiore Banfi and a fragrant and fruity Dolcetto d’Alba Marchesi di Barolo. Circo also has its own label variety, a ruby-red, Sangiovese-based Chianti DOCG wine made by Italian company Castellare, available as part of its extensive wine and beverage menu.
The food was absolutely exquisite and words can’t express the amazing standard of Circo’s mouth-watering menu, with the freshest ingredients and dynamic flavour combinations, an added twist on traditional Tuscan cuisine. Chef Luca visited our table and chatted about his countrywide quest to source the best and freshest ingredients available. The other half loves his food and we eat out a fair bit so when he bolded stated that this ‘was the best Italian food I’ve had in Abu Dhabi‘, that’s high praise indeed especially as he has lived here nearly seven years!
The encore was a complimentary after dinner aperitif, a one-off tipple exclusive to Circo of Amaretto, Grappa and Limoncello combined with different citrus fruits, grapes and lemongrass that was presented in a quirky circular shaped Porthouse infuser bottle and drunk from shot sized glasses, Italian showmanship and hospitality at its best.
Opening Hours: Lunch: 12:00 – 16:00 Dinner: 19:00 – 23:30
Location: Lower Ground Floor, Intercontinental Hotel Abu Dhabi
Telephone: 02 666 6888
Book online here
Website: www.dining-intercontinental-ad.ae/restaurants/circo
Facebook: Circo Abu Dhabi
Current special offers at Circo
THE BUSINESS LUNCH A LA TOSCANA
Enjoy Chef Luca’s specially designed set menu from Sunday – Thursday from 12:30 – 16:00 for AED 103++ including a complimentary house beverage for the ladies!
ITALIAN APERITIVO
Sit in the bar and patio area and enjoy canapés and two complimentary drinks per guest, from 18:00 – 20:00 for AED 86++. Valid for groups of minimum 20 persons (reservations must be made 24 hours in advance).
This is a sponsored post but the views are all my own based on our experience and what we ordered, ate and drank. Unless otherwise stated all photos © Jo Brett 2015. All rights reserved. Photos 5, 6, 8 and 15 used with kind permission of Circo Restaurant.