New menu at folly by Nick & Scott in Dubai

For inventive European dishes, check out our Best European Restaurant 2018’s new additions

New menu at folly by Nick & Scott in Dubai
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Chefs Nick Alvis and Scott Price are big names among the city’s foodies. Known for their creativity in cooking it’s not surprising they like to shake up the menu frequently.

And with folly our Best European Restaurant 2018, we’re as thrilled as anyone by the news of a heap of exciting new dishes arriving at the Souk Madinat restaurant – especially now the weather is cool enough to enjoy that stunning terrace.

The new menu promises “something for everyone” and ranges from a white asparagus and almond combo, to truffled cauliflower and sea bream with sunflower seeds. It also includes a vibrant veggie dish, made with beetroot tuile crisps, filled with homemade ricotta, blackcurrant cordial, pickled beets and a balsamic vinegar and beetroot gel (Dhs65).

And for crustacean fans, another standout is this lobster dish. Lightly roasted Canadian tail and claw of lobster come alongside a mousse of raw peas and crème fraiche, and a crayfish pretzel – a savoury wafer disc flavoured with crayfish shell essence.

This is all served with a warm salad of fresh shelled peas, lettuce heart and Granny Smith apple. Simple ingredients, with a fancy twist.

Every six months the team changes more than 50 percent of the menu, to keep diners on their toes.

“Inspiration comes every day,” the chefs tell Time Out Dubai. “We like to keep things changing and a little bit out of the ordinary, but sticking to familiar ingredients and staying away from over-complicating flavours to keep the menu balanced.”

As well as a new à la carte menu, there’s also a new desert menu – which the duo say “gets better and better every time”. Dishes include a chocolate fondant with ginger ice cream and a banana toffee creation.

See you on the rooftop…
Open Sun-Thu noon-2.30pm; Fri-Sat noon-3.30pm; daily 7pm-11pm. Souk Madinat Jumeirah, Umm Suqeim (04 430 8535).

WHAT IS IT...
Creative new dishes from top names

WHY GO...
It would be folly not to

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