Sirene by Gaia: Walk into an oasis of opulence in Dubai
- LifeStyle
- April 14, 2025
I must admit, Sirene, that elusive mermaid of the poolside, was nowhere to be found. Instead, my arrival was marked by a car park that seemed more like a showroom for the world’s finest luxury automobiles. Bentleys, Ferraris and Rolls-Royces all gleaming in the sun, their collective value likely rivaling the GDP of a small European nation. An army of valets stood ready, eager to whisk my vehicle away as if they were racing towards the next high-octane chapter of a Fast & Furious sequel. It was the kind of scene that might’ve overwhelmed a lesser soul. But no matter, once I passed through the pillars of Sirene by Gaia, I was ushered into what can only be described as J1 Beach’s finest, and most stunning, beach club and restaurant.
It’s an oasis of opulence: Think of the understated grandeur of 5 Hertford Street or Annabel’s in London, but now, layer on sunshine, the soft whisper of the sea, and a shimmering pool that practically invites you to sink into its cool embrace.
But enough of the spectacle; let’s get to the food, which is where the magic happens. The seafood spread, at first glance, is so monumental it might give Poseidon himself pause. The display of fresh shellfish, glistening under mounds of crushed ice, resembles the work of an avant-garde artist more than a mere culinary offering. A veritable trawler’s bounty: lobster, crab, and an orchestra of sea creatures piled high, a seafood lover’s dream.
Next, the sea bream carpaccio. A delicate, translucent marvel. Each slice so thin it practically melted on the tongue, punctuated by an array of condiments that added bursts of flavour — zesty, piquant, and just the right amount of intrigue. It was seafood in its most unblemished state: raw, unadorned, yet handled with the kind of reverence that most chefs would only dream of achieving.
Then came the seabass ceviche. Fresh? Oh yes, almost criminally so, with layers of citrus and herbs that danced across my palate like a symphony. The yellowtail — sweet, subtle, and brimming with freshness — was yet another testament to the talent in the kitchen.
And let’s not overlook the sides: a classic Greek salad, bright with the tang of feta and a whisper of olive oil that could only come from the heart of the Mediterranean. And the octopus? Let’s just say it had that perfect balance of tenderness and char that sends most diners into an involuntary swoon.
For the mains, we turned our attention to the lobster linguine. A masterpiece of simplicity and indulgence. The pasta was slick with buttery lobster sauce, and the sweet, succulent lobster itself was the crowning glory. As if that wasn’t enough, the seared beef was cooked to a perfect medium-rare, so tender it practically begged to be eaten with your eyes closed. A whole seabass — roasted just enough to render its skin crispy while keeping the flesh moist — arrived at the table like a regal guest, a commanding presence.
And then came the finale. The dessert that will remain etched in my memory long after the last spoonful. Frozen Greek yoghurt, velvety and light, crowned with caramelised walnuts and drenched in honey. It was pure bliss, made even more heavenly when paired with the loukoumades, those ethereal, pillowy Greek doughnuts. A sweet end to a perfect meal.
