An air of French elegance combined with soulful Irish influence
Time Out Dubai staff
Since opening in January 2013, The D Upstairs at McGettigan’s has secured its place as one of the most popular restaurants in the city. Reflecting a pride in Irish and European cuisine and serving a host of dishes created by award-winning chef Paul Bussey, the D Upstairs is also home to the famous D-Licious Friday Brunch, which offers a great selection of food, beverages and live entertainment. Located in the heart of Dubai, beside the World Trade Centre Arena, the restaurant is an ideal venue for pre- and post-dining for concerts and shows. With the new addition of the stylish Terrace at The D, guests can enjoy a leisurely night under the moonlight before heading downstairs to McGettigan’s Irish Bar for live bands and DJs.
Paul Bussey Before joining The D, chef Paul Bussey worked at various top restaurants including The Ivy, Rivington Grill and Verre by Gordon Ramsay in Dubai. Prior to coming to the UAE, Paul could be found at Bluebird in London’s stylish Chelsea neighbourhood. He also spent time working for Angela Hartnett at The Connaught in London. Paul was winner of the regional Unilever Chef of the Year Competition in Dubai 2012, where five-star chefs representing top hotels in the region competed for the title. Paul combines his wealth of experience and passion for cooking to offer diners at The D Upstairs a truly fine dining experience.
The Details Open daily noon-3pm, 7pm-11pm. The D Upstairs at McGettigan’s, beside Dubai World Trade Centre (04 378 0808). Read more about The D Upstairs.
Chef's Inspiration The cauliflower is a comforting match for scallops, with a tangy orange dressing cutting through the richness.
Ingredients For cauliflower purée 1 fresh whole cauliflower broken into florets 55ml double cream Sea salt and white pepper
For the scallops 20 scallops trimmed, without the corals 1 lime, juice only Sea salt flakes and ground black pepper
For the dressing and salad 55ml extra virgin olive oil 25ml white grape vinegar 55ml orange juice ½ orange, zest only 1 tbsp wholegrain mustard 100g pea shoots 1 green apple 100g fresh garden peas 50g chives cut into batons
Method For cauliflower purée • Cook cauliflower florets in a pan of boiling water for ten minutes or until tender but still with a bit of bite.
• Drain, then place the florets on a plate lined with kitchen paper to dry completely.
• Place the florets in a food processor with the cream and blend to a smooth purée, season to taste with salt and freshly ground pepper. Set aside until ready to use.
For the scallops • Sear the scallops on a high heat for about one minute on both sides, or until golden-brown.
• Squeeze over the lime juice and season with salt and freshly ground black pepper.
For the salad • Whisk olive oil, vinegar, orange juice and orange zest in a bowl.
• Cut apple into thin slices and mix with the pea shoots, chives and orange dressing.
• Boil the peas in salted water until tender, drain the water and crush with a fork. Set aside until ready to serve.
To plate • Place three scoops of cauliflower purée onto a plate and rest the scallops on top.
• Scatter the crushed peas over the top of the scallops.
• Place salad garnish and dressing evenly over the top, ensuring the scallops are still visible.
Ingredients 220g aged Irish beef tenderloin 150g cap mushrooms 200ml vegetable oil 100g butter Sea salt and black pepper 250g baby spinach 3 pieces braised oxtail (see additional ingredients)
For potatoes 4 medium-sized potatoes, peeled 3 tbsp unsalted butter 2 thyme sprigs 1 bay leaf 250ml fresh chicken stock Sea salt
For braised oxtail 3 tbsp vegetable oil 6 large pieces of oxtail 3 carrots chopped into 2cm cubes 2 onions chopped into 2cm cubes 1 savoy cabbage 50g fresh parsley, chopped 2 cloves of garlic 1 bay leaf 1 sprig fresh thyme 1 sprig rosemary 1 litre chicken stock 200ml beef stock
Method For the mushrooms • Heat oil in a heavy-based frying pan over a high heat.
• Add mushrooms, add a pinch of salt and turn heat down to medium.
• Sauté until the mushrooms begin to colour, then add butter and cook until golden.
• Remove from pan, place on paper towels and set aside.
For the spinach • Heat frying pan, then add butter, spinach, seasoning and cook until tender.
For the potatoes • Trim into rough cylinder shapes about 3cm tall.
• Gently heat butter in a large heavy-based frying pan and remove when just melted.
• Arrange potato cylinders in a single layer on bottom of the pan, then season and sprinkle thyme sprigs and bay leaves on top.
• Pour in stock to cover the potatoes halfway. Return the pan to the stove on a medium heat until the liquid begins to simmer.
• Cook uncovered for about 15-20 minutes, or until the butter turns light brown and the liquid has evaporated. Check potatoes are golden brown underneath.
• Using a palette knife, flip over the potato slices. Pour in more stock, covering the potatoes halfway.
• Simmer for another 15-20 minutes or until liquid has evaporated and potatoes are golden brown.
• Drain on paper towel.
For braised oxtail • Preheat oven to 175°C
• Heat vegetable oil in an ovenproof casserole dish large enough to fit all oxtail pieces in one layer. Season with salt and pepper and sear on all sides in the casserole dish. Remove and set aside.
• Add the carrots and onion to the casserole and fry for 1-2 minutes.
• Pile oxtail back into casserole dish and heat for 2 minutes. Lower heat and add garlic, herbs, chicken and beef stock.
• Bring to the boil, place a cartouche of greaseproof paper on top and cover with a lid. Transfer to oven to cook for 3 hours.
• Remove oxtail pieces and transfer to a clean pan. Pour a third of cooking liquid through a sieve over oxtail. Place pan on a high heat, continue to spoon cooking liquid over the oxtail until it reduces to a thick, sticky glaze. Keep sauce to one side for finishing beef fillet dish when serving.
• Remove oxtail from sauce and allow to cook slightly. Pick meat from bone and discard fat. Mix with chopped parsley and roll oxtail meat into approximately 30g portion-sized balls.
• Pick large green outer leaves from Savoy cabbage and blanch in salted boiling water for a minute. Transfer to ice water. Remove, pat dry and cut into large squares. Use to wrap oxtail balls.
For the fillet • Rub beef fillet with vegetable oil and season with salt and pepper.
• Cook fillet on grill until caramelised all over.
• Place on a tray and cook in pre-heated oven at 180°C for 8 minutes.
To serve • Remove and serve with reheated braised oxtail balls, mushrooms, spinach and potatoes.