DMC’s Media One has bags of potential that will make it a popular venue for the post-work crowd, says Kathryn Young.

Dubai Media City has been crying out for an alternative to the Radisson as a post-work venue for the free zone’s employees for a long time. And it may just have found a new contender for the crown in new hotel Media One.

Z:one bar had a definite buzz about it when we popped in before heading upstairs for dinner, although whether that was an indication that the designers had got it right in creating an appealing ambience – or the fact that it was a Tuesday which means women are entitled to free unlimited vodka was unclear. Particularly by 8pm.

Thankfully, we were forced to remove ourselves from the bottomless booze before things got too messy in order to keep our reservation at the hotel’s signature Mediterranean restaurant. The Med is located on the eighth floor of Media One and is so “cool” that it is almost as though you are walking into a fridge. White walls and blue lights give off an unerringly trendy vibe, with a giant chandelier and a spiral staircase as the focal points that immediately draw the eye.

The restaurant also has an ample terrace, which is where we chose our table, as had most other diners, in order to capitalise on the winter weather. While the interior restaurant is the epitome of fashionable design, the outside area is more intimate and laidback. If anything, it is perhaps lacking in a few finishing touches – the huge space has a lot of potential that is currently being underused – but I am sure that this will come in time.

First-class service is demanded in Dubai and Media One does not disappoint. Courteous staff are attentive and friendly – happy and sufficiently informed to answer any questions you may have. The menu is well thought-out – simple yet effective – the selection is extensive but not overwhelming and the prices are extremely reasonable for such a well-located and classy establishment.

I opted for the marinated salmon for appetiser. Served with coriander leaves and citrus dressing, the plump fish was piled high and was deliciously fresh and perfectly seasoned. My dining companion went for the open seafood ravioli, complete with vegetables, herbs and herring roe. This received a big thumbs up – as evidenced by the empty plate.

We had barely put down our forks before our main courses arrived; excessive speed that I am prepared to write off as initial over-enthusiasm, but with such generous portions a longer break between courses is not only desired but necessary.

Saying that, I still managed to polish off all of my main course in record speed. Both my dining partner and I had chosen white fish for our entrees – the pine nut-crusted hammour fillet and the pan- seared local halwayo respectively. We both applauded ourselves on our selections: both were cooked to perfection and were accompanied by inventive and delicious sides (arrancini dumplings with artichoke and freshly pan-fried clams with a foamed bouillabaisse jus with the hammour and roasted ratte potatoes, Spanish onion and pickled herb salad with the halwayo).

After a suitable break (that we requested) we somehow found the necessary room to tackle the chocolate fondant for dessert. We had initially intended that we would merely have a spoonful each, but it was so good we finished the lot.

The Med has all of the ingredients to be a big hit on the local dining scene – and if it just tweaks its recipe slightly it will be a huge smash.