About Blue Grill
This restaurant within the Yas Island Rotana hotel lives up to its name with blue suede chairs and blue light shades, though it’s the flames in the open kitchen that reveal the true theme of the place. Cuts of USA, Australian, South African and New Zealand beef are chargrilled to order before being served up on wooden boards with classic accompaniments of chips and onion rings with the option of throwing in some lobster for a taste of surf and turf.
But there’s more to the place than steak. Chicken tikka masala and Thai green vegetable curry tick the spicy box while there are some European fish options, too. Dill-roasted cod fillet comes with potato purée, steamed broccoli and herb olive oil while pan-seared salmon steak is accompanied by crushed new potato, asparagus spears and balsamic syrup.
There’s also a bit more effort made than at some hotel restaurants to feature vegetarian and Middle Eastern dishes, with some crossover between the two in the likes of a jarjir wa hamba salad made from fresh local Rocca leaves, white onion, green mango and lemon dressing. Other Middle Eastern dishes include lamb hares, an Emirati lamb casserole of blended wheat grains, and umm ali, a warm bread pudding with pistachio and toasted almonds.
Healthy veggie options meanwhile include lentil soup, a vegan quinoa salad and a multigrain and high fibre green salad. Puddings are rather less virtuous: apple pie with a cinnamon crumble topping and butterscotch sauce or Toblerone chocolate cheesecake, say, though there is also a plate of sliced fruit.
If you’re not in the mood for a full meal there’s a club sandwich, Angus beef burger or chunky Portobello mushroom and black bean burger. Whatever you order, there’s a wide selection of wines to choose from to wash your meal down with.