Eat out: Mark of a legend

One of the definitions of "legendary" is something "remarkable enough to be famous; very well known". In this sense, Legends, the steakhouse at the Dubai Creek Golf & Yacht Club, goes to great lengths to live up to its name.

From the lush interior with its dark brown panelling and deep leather seats it's clear this venue is formal, but doesn't take itself too seriously.

Have a drink outside on the patio, and the vibe is relaxed, with quiet music the perfect backdrop to spectacular vistas of the Creek.

But it is the food Legends prides itself on, an unequivocal message sent with the starters.

My companion and I both opted for the trio of mini appetisers (Dh65), and even making this selection wasn't easy. The giant tempura prawn had all the usual Asian flavours and crab cakes were of the standard variety — the shredded meat fresh, the dip not too sweet or sour. The chicken satay took things up a notch, with the meat lightly charred and smokey, with the slightest hint of peanut.

Flavourful

But that's where the ordinary took a back seat to the remarkable. The lobster kibbeh references Middle Eastern mezze — it's torpedo-shaped, stuffed and fried and seasoned with the Arabic spices one would expect. But changing the basis changes the whole dish. Light, fragrant and flavourful, it was a clear favourite. Another was also derived from a regional snack — a date stuffed with roasted foie gras combines the sweetness of the fruit with buttery liver for a taste that's truly exceptional.

A quail egg, salted just right and lightly breaded, was another stand-out.

Next, a cooking station was rolled to our table where a chef proceeded to prepare my second course in front of us: seared surf and turf (Dh250). Slices of Wagyu and pieces of lobster are swished around in a generous amount of butter so the juices of both infuse each other. It seems a meagre helping, but is ample fare, with its rich buttery sauce poured over mashed potatoes. Steamed vegetables and a dollop of caviar complete the dish.

On the other side of the table, the simplicity of a hunk of meat prepared without fuss won over my companion, who had the 100g Angus tenderloin (Dh80), even though we both had momentary order envy when a flambe steak went up in flames at the next table.

We rounded off our meal with toffee banana tart (Dh45) and crepe Suzette (Dh50) again prepared at the table that each was spot-on in the taste department.

With seemingly ordinary dishes rendered extraordinary, Legends deserves to be very well known.