The Bluefin The dark red flesh of the akami is one of our favourite sights. The mild-tasting meat, with just enough bite, is the ideal sashimi choice.
The Prawns For those who have never ventured near the raw prawn, fear not. Once you’ve tried these botan ebi you’ll wonder why you ever cooked one.
The Yellowtail Not as soft as the bluefin tuna, this has a more firm texture and the marbling from the fat gives an extra burst of flavour.
The Presentation Chef Reif Othman, previously of Zuma, has come up with a playful style of presenting his dishes. All of the plates (which doesn’t do them justice) are intriguing, some are also interactive. Dhs130 ongoing
The Presentation Yes. They are clothes pegs and that is grass. We had a little chuckle when presented with the dish. It’s playful and fun, but, crucially, also delicious. The Pancakes Your first port of call, these little rotis are the wrap for the ingredients in the pots below. The Meat A Chinese twist here, with sweet, salty hoisin sauce covering juicy shredded duck. The Extras A blend of mint, coriander and chilli adds some moisture, and fresh cucumber and onion gives crunch and freshness. Dhs130
The Scallops Japanese Hokkaido scallops are usually eaten raw as sashimi or butterflied and opened up. Here, they are lightly seared, which highlights their sweetness. The Caviar Nestled under the salad and sitting atop the scallops is Iranian caviar. Because, well, why not? The Rice Classic Italian Arborio rice is used for the risotto. High in starch, the grains hold firm and give a slightly chewy, creamy texture. The Cheese Added into the risotto is Gorgonzola. The cheese adds pungency and saltiness to the overall flavour. Dhs120
The Deal Every Tuesday, Friday and Saturday evening, you can enjoy a set menu at the beachside restaurant’s sunset barbecue.
The Squid The ends of the squid are curled up from grilling and the quick-fire cooling means it’s not chewy. The Lobster Is there any better food than sweet, meaty, barbecued lobster? We’re not sure there is.
The Clams Smooth, sweet clams are the perfect tiny taste of the sea. Dhs280. Tue, Fri, Sat.
The Venue Crumble is a café just outside the exit of Burj Khalifa/Dubai Mall Metro station, at the foot of the Sofitel Dubai Downtown. It serves breakfast, homemade breads, wholesome main courses and this incredibly indulgent dessert.
The Ice-Cream Fresh vanilla ice-cream from Australia adds a contrasting temperature.
The Oreos Dipped in batter and deep-fried, the Oreos turn into a gooey, molten morsel of loveliness.
The Sauce Condensed milk, chocolate sauce or caramel sauce is drizzled over the Oreos and the ice-cream. Because, well, why not? Dhs37
The Experience It’s simple, really – British celebrity chef and Dubai resident Gary Rhodes has launched a restaurant at Vox Cinemas, Mall of the Emirates. It means you can eat his food while watching a film. Including afternoon tea.
The Cakes More quintessentially British cuisine here, with lemon drizzle, and a chocolate muffin (with honeycomb) being our favourite.
The Sandwiches Classic combinations, including smoked salmon, egg and cress, cucumber with lime crème fraîche and coronation chicken.
The Scones This is where we think Rhodes really excels. These are tall, light and fluffy fruit scones, perfect with clotted cream and jam. Dhs85
The Slaw Home-made, crunchy, fresh slaw with red and white cabbage, carrot and mayo. The Meat Smoked over applewood and hickory, the beef rib is infused with flavour over 15 hours of cooking and ends up falling off the bone.
The Chips Or crisps, as we call them in England. Sweet potato chips add some tasty crunch to the mix.
The Sauce A barbecue sauce, made in-house. The ingredients of which are secret, though the excellent taste is not. Dhs118
The Candy Floss Yeah, you’re right, that is candy floss. Simple spun sugar. No Just sugar.
The Ice-Cream Made with organic milk imported from Milkcow’s approved farm in South Korea, the soft-serve blend is smooth, light and milky. The Blue Stuff It’s tropical blue syrup, of course. The Crunch Crushed Oreos are layered at the bottom of the cup, while crushed peanut and pistachio is sprinkled on the top. Dhs27
The Legend While ceviche might be the most recognisable Peruvian dish here, Causa is eaten in almost every household in Peru and goes as far back as the Incas. The Structure Traditionally served in wide layers, at Tesoro the dish is altogether more dainty. The Potato Served cold, the bright mashed potato has a creamy, smooth texture. The Kick The potato is infused with lime juice, adding sourness, and Amarillo chilli, for fire. Dhs45
The Recipe Chef Corrado Pani has had the solo limone dessert on his menu since opening Solo Bistronomia in 2014. This signature sweet creation is themed around lemon in a series of different textures and forms. Since winning the Time Out Dubai Restaurant Award for Best Newcomer last year, chef Corrado has tweaked this dessert, introducing new components and a fresh look. The Powder Lemon oil powder is created through dehydration. It retains all the flavour of the fruit, but with an other-worldy texture of snow.
The Sorbet Refreshing lemon sorbet is cutely served on wooden sticks for a nostalgic and fun twist to the dish.
The Tart A classic lemon tart made with lemon curd is the centrepiece of this dish. It is topped with a lemon flavoured macaron. The Confit Natural lemon peel is prepared confit to produce a concentrated flavour. Dhs45
The Bread Brunch is served with a French baguette as well as four varieties of artisan bread. You’ll also get a board to slice it yourself, in proper picnic style.
The New Stuff For the new winter season of this picnic brunch, Al Badia wanted to make a basket that was healthy, but still delicious. As a result, the new menu is now entirely vegan. The baskets typically include four varieties of salads, plus vegetable chips, two vegan dips and crudités.
The Salads Regular options include mixed vegetables prepared with the healthier technique of grilling.
The Quinoa Peruvian green quinoa makes this salad, and the recipe calls for it to be centrifuged! Dhs275, Fri and Sat (Ongoing Dec 2015).
The Inspiration Heinz Beck decided to challenge himself by working with just one fruit to create 11 different textures in one dish. Ever the perfectionist, he has been tweaking it since its inception in 2013.
The Raspberry Jelly The jelly is made with agar agar, a gelatine substitute made from a variety of seaweed, so it’s suitable for vegetarians.
The Raspberry Sugar Beck mixes sugar with raspberry purée and then dries it in an oven at a low temperature. The Raspberry Biscuit A combination of raspberries (obviously), and almonds. It’s cooked in the oven for a mighty 36 hours. Dhs60
The Stats One of the hero dishes at this new meatfocused eatery, this beast stands at seven inches tall. Wondering just how many diners it takes to finish a sandwich like this? To give you an idea, it takes two chefs to make it, let alone eat the thing.
The Bread All those calories and the whole thing is sandwiched between two slices of fried, cheese-encrusted bread. #Naughty The Iberico Beef This Iberico beef has been especially picked by The Hide’s kitchen team. It’s a one-year old variety sourced from Spain.
The Fillings Inside the manwich, you’ll find layers of smoked brisket, Iberico beef, two fried eggs, mustard leaf, dill pickles and vintage red cheddar. Dhs85
The Sweets No-one’s winning over their boss with Haribo. Les Calissons du Roy René are another story, especially in flavours such as fig and walnut, clementine and cocoa, and strawberry and matcha tea. Dhs79.95.
The Spreads Need something to go with cheese, or smear on a fruity scone? Pick Maxim’s de Paris’ rhubarb & speculoos preserve. Dhs29.95.
The Drink Nothing says “only in Dubai” quite like a bottle of Lussory’s non-alcoholic grape drink, filled with sparkling flecks of 24 karat gold. Dhs495. The Chocolates Salted caramel? Check. Tiny little stocking? Check. What’s not to love about these Prestat truffles? Absolutely nothing. Dhs57.
The Dish Known as the “Original Sundae Overload” this Oreo-themed ice-cream creation is available every day at Claw BBQ. It actually started life at the restaurant as an eating competition obstacle, and to date, the venue tells us only one couple has ever finished the entire cup. Can you handle it?
The Ice-Cream You’ll find three different flavours of ice-cream in this sundae: scoops of strawberry, vanilla and chocolate.
The Toppings The sundae is topped with broken and whole pieces of oreo cookies, glacé cherries and plenty of cream.
The Layers The sundae fillings have been layered carefully, so that each spoonful you take contains all the key flavours of the dessert. Components include ice-cream, layers of Oreo cookies and caramel. Dhs145 ongoing.