Soul Restaurant and Bar is one of the f&b outlets located inside Mövenpick Hotel in the always buzzing Jumeirah Beach Residences. It’s actually called New York Soul and the bar and restaurant’s design has this comfortable ambiance where guests can enjoy the vibrant flavors reflecting the finest foodie neighborhoods of Manhattan.
I love the dim lights when you enter the restaurant and the cozy atmosphere all around. Aside from the capacious dining area, they also have one of the nicest looking bars I have ever seen. The lamps are just trippy with a bit of retro feel and the couches are comfortable enough to sit in for a long period of time.
They also have a massive outdoor dining space which is perfect for catching up over drinks and shisha.
Anyway, we visited the restaurant to try their heavily promoted Vanilla Saleé menu where they incorporate vanilla on every single dish. Every Mövenpick hotel in the region is participating and although they have created special dishes for this, their resident chefs can still put their own signature and magic touch.
So before we ordered from this menu, the very pleasant and accommodating waiters asked us which kind of wine or champagne would we like as it would go nicely when paired with the food. I’m definitely not a wine connoisseur so I just asked for his recommendation and I was very pleased because he was knowledgeable about their products.
For the food, we were able to try everything on their menu starting with the White onions velouté. It is made up of vanilla cream, white onions, saffron threads, shallot chutney and onion rings. It looked so simple but it was very tasty.
Next up was the Sashimi of tuna and salmon with grilled scallops, wakame, citrus-vanilla vinaigrette and wasabi soya. I’m not really a fan of raw food but I enjoyed the scallops and my friends loved the rest.
Then we had the Goat cheese and figs salad consisting of St. Maure goat’s cheese, figs, mesclun, nuts and orange vanilla dressing. This was really good and I left nothing on the plate.
For the mains, we had the Nile Perche filet and witlof with vanilla, white chicory, black salsify mash and reg grape essence. It has the right amount of seasoning and for me, it tasted as fresh as it can get. It’s as if they just caught it and cooked it immediately that’s why I really enjoyed this one.
The other main course was the Guinea fowl breast Melba. It has this vanilla peach and peach mash, potato gratin and vanilla jus.
We finished off our meal with an Apple tart which is of course still infused with some vanilla ice cream and vanilla sauce and the Fondatine chocolate with Movenpick vanilla ice cream. The desserts were just ok and I believe they can make it more interesting.
It tasted good but almost every restaurant is doing the same presentation for their desserts. My suggestion is for them to come up with something that will end a great meal with a dessert that has some wow factor.
Overall, the experience was remarkable and I really savored the vanilla inspired dishes that the Mövenpick group have created. The prices for the special Vanilla Saleé menu I must say are reasonable enough and I think foodies should take advantage of this special offer while it’s still here which is just until the end of March.
For more information, you may visit their website via this link