The Ritz-Carlton Abu Dhabi, Grand Canal is proud to announce the launch of its revolutionary on-site vertical farm, a groundbreaking initiative that exemplifies the hotel’s commitment to sustainability and farm-to-table dining. Spearheaded by General Manager Christian Hoehn and Executive Chef Vitaly Medvedev, this innovative project marks a significant milestone in the hotel’s journey towards offering guests fresh, delicious dishes created with locally sourced ingredients.
Chef Vitaly Medvedev, an esteemed culinary expert, shared his passion for local sourcing and the creative freedom it brings. He believes that being a chef is about embracing the freedom and artistic skills that allow them to create incredible culinary experiences, going beyond mere numbers and figures.
The on-site vertical farm at The Ritz-Carlton Abu Dhabi, Grand Canal is a testament to this philosophy. It not only guarantees the availability of exceptionally fresh produce but also minimizes the carbon footprint associated with long-distance transportation of ingredients. By nurturing a sustainable ecosystem within the hotel’s premises, this initiative leads the way in the industry’s quest for responsible sourcing.
Farm-to-Table Philosophy: The Vertical Farm
The vertical farm at The Ritz-Carlton Abu Dhabi, Grand Canal is a passion project for Chef Vitaly Medvedev. Recognizing the importance of healthy, nutrient-rich food, Chef Medvedev emphasizes the challenges in finding produce that truly fulfills our daily nutritional needs. The vertical farm represents the first step in the right direction, allowing the hotel to be pioneers within the industry.
With the vertical farm, the hotel can deliver incredibly fresh products from the garden directly to the table within a matter of hours. This ensures that guests can savor the highest quality ingredients while enjoying the flavors of the Abu Dhabi region.
Delectable Dishes Showcasing the Farm’s Harvest
The farm’s harvest has already yielded an exquisite range of ingredients, which are now showcased in the hotel’s delectable dishes. The commitment to using locally sourced ingredients from the vertical farm is evident in the menu. Here are some standout dishes that highlight the farm’s abundant harvest:
- Dibba Bay Oyster Ceviche with Passionfruit Caviar and Wasabi Micro Greens:
- A tantalizing appetizer featuring plump oysters from the renowned Dibba Bay.
- Accompanied by the subtle tang of passionfruit caviar and the vibrant heat of wasabi micro greens sourced from the vertical farm.
- Caprese Salad with Heirloom Tomatoes, Burrata, and Basil Pesto:
- A classic favorite made extraordinary with the intense flavors of heirloom tomatoes.
- Creamy burrata cheese and the aromatic touch of fresh basil from the on-site farm elevate the dish to new heights.
- Sous Vide Black Cod with Miso Sauce and Crispy Kale:
- A succulent black cod fillet, perfectly cooked to retain its delicate texture.
- Served with a savory miso sauce and complemented by crispy kale harvested straight from the vertical farm.
- Wild Strawberry Mousse with Spicy Crumble and Mediterranean Herb Sorbet:
- A luscious dessert that combines the sweetness of wild strawberries with a hint of spice in the crumble.
- Topped with a refreshing Mediterranean herb sorbet crafted from thyme, rosemary, and basil grown on the farm.
These dishes demonstrate the culinary creativity that stems from using fresh, locally sourced ingredients from the on-site.
