Bluewaters - The Wharf - Dubai - United Arab Emirates
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Slow-cooked beef tenderloin with carrots and pearl onions, a hint of cocoa and a warm side of mashed potatoes.
Pan-seared sea bass fillets with baby courgettes on a potato pavé, in a lemon-butter sauce and chive oil.
Salmon filet with a mix of roasted rainbow beetroots, sautéed spinach and red capsicum, finished with tomato vierge sauce.
Poulet Rôti Aux Morilles
Pan-fried breaded chicken breast with cheesy spinach mashed potatoes, topped with parmesan and a rocket salad, with a lemon parsley and caper sauce.
A medley of pan-seared scallops, calamari, mussels and tuna, with oven-roasted fennel and garlic crostini in a tomato broth.
White beans cassoulet topped with sauteed garlic, kale and plant-based impossible meatballs, garnished with tomato confit.
Crispy duck leg served with sweet and sour braised red cabbage, homemade bread dumplings, and a side of duck gravy.
Slices of beef tenderloin with tomato confit, mixed cheese and mustard-tarragon dressing, on toasted sourdough bread with a side salad and fries.
Grilled chicken breast layered with melted brie, avocado and tomato slices, rocket leaves, beef bacon, and a herb mustard-mayo dressing, with a side salad and fries.
Cooked roast beef tenderloin with sautéed mushrooms and caramelized onions, dressed with mayonnaise, grainy mustard and melted emmental cheese, in traditional French bread, with a side salad and fries.
Toasted oven-fresh brioche filled with caramelized onions, truffle béchamel, sliced turkey, and grainy mustard, topped with raclette cheese at your table.
Canadian Angus beef mixed with a hint of cacao nibs, layered with tomato confit, homemade onion-thyme jam, melted cheese, sautéed red cabbage, and a mascarpone béarnaise-style sauce, with a side salad and fries.
Cheese-covered oven-roasted chicken breast layered with rocket leaves, cabbage, tomatoes, and a curry-mayo dressing, with a side salad and fries.
Impossible Patty topped with Emmental cheese, sauteed mushrooms and onions. Garnished with sliced tomatoes, rocket leaves and mayo.
Velvety mushroom risotto with asparagus and parmesan.
Orzo pasta simmered in homemade tomato sauce and a mix of seasonal oven-roasted vegetables with crispy onions and coriander oil.
Quinoa risotto with a colorful medley of mussels, diced tuna and salmon filet, shrimps, roasted red peppers, broccoli and parmesan.
A fragrant saffron risotto with grilled chicken pieces, parmesan, and freshly-chopped chives.
Oven-roasted chicken breast slices on a bed of tagliatelle with spinach cream sauce topped with cheese gratin.
Fries soft-shell crab on a bed dente macaroni tossed in creamy lobster bisque, shrimp, crab meat, and cheese.
Romaine lettuce with toasted croutons, cacao nibs and parmesan tuiles, with authentic Caesar dressing
Oven-fresh honey-glazed toasted bread with goat cheese and mesclun salad, tossed with tri-color tomatoes, caramelized walnuts, and fresh raspberries and apples.
A quinoa-ratatouille base with a medley of baby rocket leaves, cucumber and tomato slices, raisins, and pomegranate sprinkles, dressed with a white balsamic vinaigrette.
Rocket leaves and mesclun salad tossed with poached beetroots and garden-fresh asparagus, cherry tomatoes, and orange supremes, with crumbled feta, sumac, and a lemon dressing finish.
Pan-seared halloumi on a garden of black rice, Puy lentils, and oven-roasted vegetables, with red and yellow cherry tomatoes, dressed with a passion fruit vinaigrette.
Fresh endives with caramelized walnuts, blue cheese crumbles and green puree, drizzled with creamy blue cheese.
Homemade vol-au-vent topped with girolles and porcini ragout, chicken and a sprinkle of Parmesan.
Homemade vol-au-vent filled seared tuna, scallops and calamari, topped with a grilled tiger prawn, in a lemon-béchamel sauce.
Crispy herbes de Provence-breaded calamari with a homemade tartar sauce and lemon slices.
French fries with Parmesan cheese and truffle oil
Oven-cooked onion soup topped with cheese gratin and toasted croutons.
Golden breaded camembert wedges on a bed of homestyle sour cherry compote.
Greek yogurt alongside freshly baked granola, topped with a halved passion fruit, dried cranberries, and roasted pistachios.
Caramelized brioche bread aside a fresh mix of berries and a spiral of mascarpone whipped cream, with a caramel or chocolate sauce.
A French waffle topped with sweet strawberries or caramelized bananas, glazed with homestyle chocolate-hazelnut spread.
