Following a two-month closure, the Jazz Bar & Dining at Hilton Abu Dhabi reopens today with refreshed interiors, a new live music experience, an overhauled menu and extended opening hours.
The new Jazz Bar & Dining menu features foie gras crème brulée and seabass ceviche, surf and turf dishes such as Canadian lobster, Atlantic cod fillet, Irish salmon steak and US black angus beef.
Executive chef Saco Musch has also introduced signature dishes such as acquerello risotto with black seasonal truffle and parmesan and Argentina beef “espetada” with smoked paprika potato wedges.
For dessert, the chef recommends Jazz specialty, apple tarte tatin served with caramel sauce and banana ice cream.
The venue will host “Girl’s Night Out” every Monday, offering complimentary house beverages for ladies, while “Bubble Wednesdays” will offer females free-flowing sparkling grape.
DNA, the new resident five-piece band and DJ will offer a four-hour non-stop live show, with rock, funk, jazz and blues music, and will take to the stage at 10pm.
Francisco Giles, the recently appointed general manager of Hilton Abu Dhabi said: “The Jazz Bar & Dining is a hugely popular venue in the city and has a strong local following. After closing for an additional month, we are excited to unveil this new menu and entertainment line-up to our guests.
“DNA will play various genres of music for four hours straight on six nights a week. We want our guests to be able to enjoy the complete Jazz Bar & Dining experience”
Among DNA’s repertoire are covers of James Brown, Ottis Redding, Duran Duran and Michael Jackson.
The band comprises vocalists David Howard and Charlette Chaney, Canadian drummer Alex Nelzi, Anton Chemerys from Ukraine on keyboard, and Wesly Hemmans, a saxophonist from the US.
Previously open until 1am, the Jazz Bar & Dining has extended its opening hours to 8pm-3am Monday – Saturday (closed Sunday).
Located on the Corniche, Hilton Abu Dhabi has 327 rooms and 12 restaurants and bars including Bocca and Vasco’s in addition to Jazz Bar & Dining.
