Nalu Surf Club is Launching in Abu Dhabi
Nalu Surf Club will open its doors on Friday, September 13 at Surf Abu Dhabi, with the world’s most advanced man-made wave. This new addition to ADMO Lifestyle Holding’s portfolio, developed in collaboration with Modon Properties, is situated on Hudayriyat Island. Nalu is set to become a vibrant centre for global connections, inspiration, and a flourishing surfing community.
The interior design of Nalu Surf Club seamlessly blends rhythm and harmony, drawing inspiration from the Californian coast. Neutral tones and sunset hues evoke tranquil beach evenings, while carved wood and natural materials impart warmth. Layered lighting and reflective surfaces enhance the dynamic atmosphere, complemented by elegant lines and flowing curves. Intricate patterns and perforated partitions merge bohemian influences with modern sophistication, creating a refined yet relaxed environment with grounding raw textures.
Executive Chef Denis Placereani presents an innovative menu that caters to diverse international tastes. His dishes blend bold Latin American spices with comforting global favourites and Asian-inspired ingredients. Breakfast highlights include “Huevos Rancheros” (open tortilla with fried eggs, refried black beans, guacamole, mozzarella, pico de gallo), “Thai Crab Omelette” (crab meat, eggs, microgreens, chili), “Egg Royal” (salmon, poached egg, English muffin, hollandaise sauce, caviar), and “Kick Start” (soft-boiled egg, sour cream, caviar, zesty-citrus gremolata).
For lunch and dinner, the menu offers a range of eclectic global flavours, such as “Goong Sarong” (crispy shrimp wrapped in kunafa dough with sweet chili dip), *Tataki* (aguachile & chili oil), “Lobster Catalan” (poached lobster with tomato, onion, bell pepper, celery salad, herbs, and citrus vinaigrette), and “Steak Sandwich” (wagyu striploin with truffle aioli, brie, arugula, ciabatta bread). Desserts include “The Great Wall” (peanut butter parfait with caramelia chocolate ganache) and “Lime Tart” (Italian meringue with mango ginger compote).
