It had been years since I have had an experience as delightful as the one I had at Seafire restaurant in Atlantis. The restaurant décor features a grand entry foyer, vibrant colors, and three grills as the design center piece. The warm interiors are composed of leather and wood, while the extravagantly large wine cellar is located at the heart of the restaurant. I started with the Pumpkin Veloute which is a silky roasted pumpkin soup with pine-nut and sage salsa and crème fraiche. It was very light and appropriate if you want to dedicate the bigger portion of your stomach to the main course. On the other hand, the “Hot’ & “Cold” Alaskan King Crab, which was prepared gratinated with Hollandaise and served cold dressed with a caviar dressing, was equally delicious to my pumpkin soup, but very heavy on the stomach, I recommend you order it if you don’t intend on having a big meal for the main course. Somewhere in the middle, I made a hasty decision of having a coconut sorbet with lime popping candy, definitely a must have. Delicious as it was, the sorbet left little room in my stomach for the 250g Atlantis Striploin that I have ordered. It can only be found at Atlantis as their Cattle, while being raised at the Australian Agricultural Company in Queensland, are fed in a way that ensures the even spread of fat through the tissue. You can also order one of the yummy Japanese Kobe beef specials. According to Chef Grant Murray, this fine meat “comes from the Japanese black Tajima-ushi breed of wagyu cattle. These cattle are massaged daily and fed on grain due to the theory that pampered cattle produce high quality beef.” By the time I was done eating, I desperately needed green tea to sooth my screaming stomach. The fresh, juicy-tasting beef of Seafire has left me speechless and full. ---Reviewed by Yasmin Helal

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