A relatively new restaurant on the Abu Dhabi scene, the Acropolis is set in the heart of the renowned Meridien Village. Executive Chef Patrick Van Velzen, and Acropolis Chef Valsamis Konstantinos, have together extensive experience in Greek cuisine.
The mood was set with a special Anastasios Ouzo 12 Greek Mojito as the welcome drink, as we were invited to sample a Thalassina Mezze of Crisp Anchovies with Basil, Citrus Infused Tuna, and Sea Urchin Caviar.
As we took our seats for the meal to come, Restaurant Manager Anastasios Zafirakis added to our experience with his personal anecdotes relating to the dishes.
Slow cooked beef, lettuce, tofu, dill and lemon
2013 Kir-Yianni Tesseris Limnes, Gewurztraminer / Chardonnay, Northern Greece
Carpaccio, marinated and grilled octopus with squid linguine and truffle dressing
Elliniki Salata Sorbet
Tomato, basil and olive oil ice cream, mousse of feta, crispy capers and marinated cucumber
Suckling lamb, sweetbread, purple potatoes and foamy morelle sauce
2008 Domaine Xatzimihalis Merlot, Central Greece
Glyko Kai Chocolata
Chef’s surprise sphere
Metaxa 5 stars
The Chef’s Surprise Sphere was an orange and chilli jelly encased in a chocolate sphere, which then melted before our eyes as a flaming orange caramel sauce with Metaxa was poured over it.
The appreciation was given by Prof. Steven Bossert, who made special mention of the wonderfully inventive Greek salad sorbet.
Members showed their appreciation to everyone for all their hard work, and especially to General Manager and Chaine member Nemo Acimovic, and Food and Beverage Director Erica Trotter for their support and enthusiasm.
Throughout the evening we were treated to live Greek music, and towards the end of the evening a few members made a brave attempt at Greek dancing.
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