Fusion food is a familiar theme on most menus, but it seems particularly unsurprising in a city that is host to over 200 different nationalities. VAGA adds to this through drawing on cuisines that remain underrepresented within the world of fusion, and showcases a lifetime of heritage and traditions from both Armenian and Arabic backgrounds. A choice that comes from the belief that both backgrounds have positively influenced each other overtime, creating star dishes, ingredients and techniques for a new cuisine.
VAGA is a vibrant and sophisticated restaurant, with plush suede chairs at every table, and floor to ceiling windows offering a view of the city whilst you dine. Low hanging twisted lights fall from the mirrored ceiling, and spherical pods emerge from the walls, to give a slightly futuristic feel to the space. For those hoping for some al fresco dining, VAGA has an impressive glass walled terrace to give an undisrupted waterside view.
Chef Sufyan Al Kebata has curated a menu that fuses both Armenian and Arabic cuisine in a thought provoking way, that gives guests a chance to reflect on and appreciate the blurred line between the two. A star of the menu includes Manti, which consists of a beef filled dumpling topped with tomato sauce, mint, yoghurt and chilli. Along with Armenian barbequed meat platters, there are also some more vegetarian friendly options such as Imam Bayaldi, which consists of a whole aubergine stuffed with onion, garlic and tomatoes, which is then simmered in olive oil. To wash down the meal, are a selection of equally unique cocktails, split between a ‘teardrop’ and ‘storm’ theme. The name of each cocktail gives an insight into the level of thought that’s been put into each drink, such as ‘A Sage Advice’ that contains campari, gin, rose vermouth, sage and arabic coffee espuma.