Salmon Guru disguises cocktail as a fried egg
The Dubai outpost of Madrid-based bar Salmon Guru has unveiled its new concept menu, Eat Your Cocktail, which is said to ‘push the boundaries’ of mixology.
Available daily from 6pm to 8pm, the ‘avant-garde’ tasting experience has been created by Elie Kreidy, Salmon Guru’s bar manager.
Since joining Salmon Guru, Lebanon-born Kreidy’s goal has been to position the bar as a world-class cocktail destination known for experimentation, theatre, and boundary-pushing technique.
For this new menu, he has reimagined the traditional cocktail by transforming the serves into a series of playful, artfully constructed bites.
Guests are invited to embark on a multi-course journey where each ‘drink’ is served in edible form, blurring the lines between bar and kitchen, science and surprise.
Available for AED 350 (US$95), each course in the set menu has been designed to surprise the senses and highlight the artistry of Salmon Guru’s team.
From cocktail-filled pearls nestled in cheese bowls to golden chocolate pops that burst with boozy flavour, Eat Your Cocktail is described as a multi-sensory voyage through taste, texture, and technique.
The experience includes signature cocktails such as the The Mad Bunny – a cocktail disguised as a fried egg.
To craft the edible serve, a cube of cocktail mixture is frozen before being delicately transformed into a yolk-like sphere through an intricate poaching technique in water and a setting solution. The sphere is then placed on a fluffy coconut mousse ‘egg white’ and topped with popping candy, creating an ‘explosion’ of texture and flavour in one spoonful.
Another signature serve is the Inspiración Paloma – a delicate cocktail sphere perched on a bed of French thyme. The same freezing and shaping technique used in The Mad Bunny is used to create a soft translucent sphere that bursts with Paloma-inspired flavours the moment it touches the lips.
Guests are invited to lift it with the thyme bundle and sip it whole, releasing the refreshing blend of redistilled Tequila with basil, strawberry cordial, elderflower, and grapefruit soda.
Meanwhile Ultramarino offers a twist on the idea of cocktail ‘caviar’.
Using precision spherification, droplets of cocktail are transformed into gel-like pearls with a burst of liquid inside, which are then cradled inside a crisp cheese shell.
As guests take a bite, the creamy shell shatters to release pearls infused with gin, mezcal, Sherry, and rhubarb cordial – a cocktail that has rested in a clay amphora submerged in seawater for 72 hours.
Also featured in the several-course menu is the Tutti Fruity Daiquiri, a golden chocolate lollipop filled with a ‘boozy tropical surprise’.
Hollow chocolate spheres are hand-moulded and filled with macerated Tempranillo cask rum that is infused with fresh orange, pineapple, strawberry, lemongrass, and simple syrup. Guests are invited to bite straight into the sphere, allowing the shell to crack and release the Daiquiri in ‘a playful, indulgent finish’.
In other new menu news, Swift Soho entered its 10th year last month with new drinks list, and Dallas bar Midnight Rambler created a 90s mall-inspired menu.
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