Savour delightful dishes and unique cheeses in the relaxing, laidback surroundings at Plantation
Time Out Dubai staff
The informal, relaxed atmosphere of Plantation, the hotel’s ‘winter garden’, is the perfect choice for meeting friends and family. The contemporary decor in shades of blues, greens and browns is inspired by French colonial design, creating an inviting and laidback atmosphere that spills out onto an outdoor terrace. Guests can indulge in light meals from the à la carte menu, enjoy French pastries and try an extensive list of beverages. Enjoy Arabic breakfast served from 6am until 3pm at Dhs115 per person or experience the very best of English afternoon tea with a French twist, daily from 3pm to 5pm with packages starting from Dhs130 per person. For those who like to dance, Salsa Night takes place every Saturday and Monday from 8pm to 1am. Meanwhile, Plantation lounge has a story to tell when it comes to its fine selection of cheeses. Artisanal farms in France send Plantation more than 20 kinds of cheese every week, to let guests discover new flavours and relish some true classics. Treat yourself to a spread of cheese perfectly paired with grape beverages under the sounds of the resident DJ every Wednesday for Cheese & Grape Night from 7pm to 11pm. The Grand Package costs Dhs180 per person and the Premium Package Dhs250 per person.
Ingredients 50g sliced foie gras Pinch of sea or rock salt 1 radish, sliced into thin julienne pieces 30g topinambour (also called sun chokes), peeled and cut into pieces 3-4 tbsp unsalted butter 7-9 tbsp cooking cream Salt and white pepper to taste
Method • Fill large saucepan with some water.
• Peel sun chokes and cut into one-inch pieces and immediately place in pan of water to prevent browning.
• Add 2-3 tablespoons of the cream to the pot, sprinkle generously with salt and then bring to boil.
• Reduce heat to medium and cook until sun chokes are very tender, or for about 12 minutes. Then drain well.
• Transfer sun chokes to blender, add butter and the cream, purée until smooth. Season with salt and white pepper to taste. This can be done two hours ahead of time – set aside until ready to plate.
• For foie gras, take a non-stick pan and place on the stove top. Set the dial to high.
• With a sharp knife, score the foie gras on one side. Then, when the pan is hot, place foie gras in the pan and sear for 45-50 seconds, then reduce heat to medium. Flip to the other side and cook for another 50 seconds.
• Remove from the pan and place on a paper towel to drain some of the fat.
• To plate, re-warm the sun choke purée, then take a round plate and spoon some of the purée onto the middle, placing the foie gras on top. Finally, take some of the radishes that were cut into strips and place on top of the foie gras.
Ingredients 3 scallops 1 beetroot 1 radish Salt and ground black pepper 1 fig Pinch of brown sugar 2 sprigs thyme 56g unsalted butter 45g olive oil 6g micro cress greens For the dressing 1 mango 10g shallots 4 tbsp vinegar Juice of ½ lemon 110g olive oil 4 tbsp truffle oil Salt and pepper to taste
Method • Peel mango and shallots and chop into cubes. Blend the mango, shallots, lemon juice and vinegar.
• Add the olive oil and truffle oil, and then the salt and pepper. Once smooth, pass through a fine sieve. Check seasoning and pour into a squeeze bottle.
• Boil the beetroot in a large pot filled with water. Once boiled, set aside to cool. Scoop with a melon ball spoon or use a teaspoon.
• Slice the radish and set aside in cold water. Cut figs into quarters and cover with the brown sugar.
• Gratin in the oven for a few minutes with only the top burner on. Remove and then set aside.
• Chop the micro cress and place on a plate.
• Season the scallops and sear in a hot, non-stick pan for a minute each side. Add the butter and glaze for a minute before removing from the pan. Place on paper to remove additional fat.
• To serve, use a rectangular plate and place three scallops across the plate. Place the beetroot between the scallops, then place the radish between the scallops and the beetroot. Place a drop of the mango vinaigrette on four corners of the plate and add the fig on top. Season and serve.