Two new desserts to try at Butcher & Still in Abu Dhabi

Butcher & Still’s unwavering commitment to doing things the old-fashioned way extends to the realm of desserts, where Chef Marshall Roth evokes 1920s nostalgia to transport guests back to the era of speakeasies and larger-than-life figures. Seamlessly working with Executive Pastry Chef Rasika Weerasinghe, the tremendous tandem brings a dynamic duo of desserts to the plush booths of the buzzing Abu Dhabi steakhouse.

Crafted by Executive Pastry Chef Rasika Weerasinghe, the 34-layer chocolate cake was inspired by Chicago’s tallest skyscraper in the Prohibiton Era. 

“By creating a 34-layer cake we could be subtle and artistic, yet bold. This comes through in the flavours as well. We wanted to create the epitome of everything you love in a chocolate cake. It is moist and surprisingly light thanks to its flourless sponge and mousse,” commented Chef Rasika Weerasinghe.

In the culinary world, chef’s most ambitious challenges are those where they take on iconic dishes from the kitchens of mothers and grandmothers.

“We always cherished the cherry harvest. Every year, my family and I would make cherry pies the old-fashioned way, picking the cherries by hand, hand rolling dough, and cooling them on the window sill. The waiting for that first slice was always the hardest part.  The dough is made with homemade butter like my great aunt’s original, selecting amarena and morello cherries for the perfect balance of sweetness and tartness. With a larger-than-life presentation including a scoop of vanilla ice cream made in-house, it is your grandmother’s pie but with Four Seasons drama and flair. But most importantly, it is bringing guests that same connection I felt,” said Chef Marshall Roth.

Butcher & Still is located inside Four Seasons Hotel Abu Dhabi at Al Maryah Island