By Alyaa Malik
The word ‘Verdure’ commands the entrance of the restaurant, shrouded by an array of greenery that seems perceivable for a place named after the color of green vegetation. The sliding doors welcome you in, and while there is no direct farmland to be found as the name suggests, the indoor space clearly spoke the language of a classic European ambiance.
We were seated in a quiet, pastel brown sofa; I touch the perfect white linen where the arranged cutlery lies and as I see a single rose in full bloom, I thought it added a living touch to every table in the room. Across from where I sat were walls made of glass, allowing me to gaze upon the outdoor seating that had hues of blue and brown. It looked fitting for a more relaxed, al fresco dining, perhaps even having a cup of coffee alone.
The waiter arrived and read us the specials of the restaurant. There is a vast selection of international recipes, including those that make use of expensive, fresh truffles. They offer premium Wagyu and Black Angus steaks that’s been aged for at least 33 days and their poultry items were all organic. They also boast of their seasonal, seafood choices such as the Greek seabream, Spanish seabass, tiger prawns and local lobsters. To start off though, we order the Grape Mojito and Cosmo Crush Mocktail first. Both were cooling and reminiscent of a perfect drink under the summer sun.
Our appetizers were composed of the Italian Buratta and Pear, Walnut and Orange Salad. The play on textures of the latter brought us de- light along with its light zest and their burrata was sturdier and creamier than most of the kinds we’ve tasted.
Our plates were then cleared for our entrees, which included two of their bestsellers: Braised Short Rib with Mashed Potatoes and the Spanish Seabass with grilled vegetables.
The beef was sultry soft and the sauce rich with flavor, most likely infused with the juices of the meat. After a few bites though, we turned to the fish for a lighter fare. A squeeze of the flash fired lemon and a dash of salt on top answered our pal- ate’s satisfaction.
Dessert eventually completed our evening with a hot skillet of brioche cake and the ever timeless chocolate fondant. Out of the three dipping sauces, we cared most for the caramel to match each pinch of the brioche. The chocolate fondant was masterfully cooked, oozing with warm, liquid batter at first slice and leaving a strong, dark chocolate taste to that is sure to be remembered.
Verdure’s refined food is attributed to a team of cooks with Michelin star backgrounds and it is worth taking your special someone to for an intimate evening under their mesmerizing ceiling lights that look like a starry, starry night.
Verdure Restaurant
Tahlia St., Riyadh
Tel: +966-11-293-2664
Opening Hours: 12:30 PM – 12:00 AM
Website: www.verdure-ksa.com
Instagram: @verdure_riyadh
