Seagrill Bistro feels like a beautifully styled beach house, with soft neutrals, natural textures, and breezy white curtains. Subtle touches of sea-glass green and clay orange add warmth and personality without overpowering the space. Every detail, from woven lanterns to leafy corners, creates a welcoming atmosphere that encourages you to awhile.
We visited in the evening for dinner to experience Fairmont The Palm’s first-ever Culinary Month, which is running this May across its venues. The exclusive menu at Seagrill Bistro highlights premium seafood and Mediterranean-inspired flavours, with dishes that lean into fresh, seasonal ingredients.
The highlights
The Chef’s Special Set Menu begins with our choice of starters, including the Green Salad Bowl, which is clean and balanced, built on a base of mesclun leaves and creamy avocado. The puffed quinoa adds a nice crunch, and the citrus dressing gives the whole bowl a fresh, zippy lift. It’s a light but thoughtful start. The Grilled Octopus Salad showcases tender octopus paired with buttery La Ratte potatoes, sweet cherry tomatoes, and briny Taggiasca olives, all tied together by a gentle honey-lemon dressing.
For mains, we opted for the Seafood Risotto delivers on comfort without being too rich. It’s creamy and full of generously portioned seafood, including shrimp, scallops, and clams, each cooked just right. The semi-dried tomatoes bring a slight tang, and the Grana Padano shavings add depth without making the dish heavy.
Meanwhile, the Chargrilled Lamb Chops were one of the highlights, perfectly done to our preference with a slightly smoky char on the outside. The aubergine caviar underneath is smooth, contrasting nicely with bursts of sweetness from the pomegranate seeds. The mint yoghurt on the side further cools the richness of the lamb.
For dessert, the Greek Honey & Passion Fruit Napoleon features a doughnut-shaped cake at the centre, topped with a honeycomb-patterned tuile that crackles delicately under your fork. On the side, a smooth quenelle of passion fruit sorbet cuts through the richness with just the right amount of tang. Scattered honeycomb shards and a drizzle of syrup round it all out, making each bite feel thoughtfully put together.
Book now
May 1-31. Call +971 4 457 3457 or email palm.dining@fairmont.com. Visit website.