Ivy comes to Dubai

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Dubai has become a ?dining out? society. We love good food. Dubai hosts many culinary events and shows it is the ?Culinary Hub? of the Middle East. Due to the vast expat population Dubai is truly a cosmopolitan society. The expats in Dubai are called as ?Dubaians? by their families living back home, referring to them as citizens of Dubai.

Being a melting pot of cultures, Dubai is proud to house the best restaurants and the best culinary geniuses. The new item on the menu is The Ivy, which is to open its doors today. It?s a high end restaurant which in keeping with its stature has a long waiting list.

Jumeirah Restaurants, the restaurant division of Dubai-based luxury hospitality company Jumeirah, and Caprice Holdings, are the master mind behind bringing the award winning restaurant chain to Dubai.

The Ivy of London as it is famously known is a uniquely British institution. With its oak paneling and stained glass it gives an old world feel. The atmosphere fostered by its Director, Fernando Peire and for its large and unique brasserie-style menu. This offers dishes from around the world such as Bang Bang chicken and Thai-baked sea bass but has a particular British flavour, with favourites such as Dover sole, roasts and the famous shepherd?s pie, simply but beautifully cooked from the best ingredients.

However, when anything comes to Dubai its changes to fit into Dubai, The Ivy being no exception.

The Ivy (Dubai) is housed at The Boulevard at Jumeirah Emirates Towers. Located on the ground floor amongst a panoply of global luxury brands, this area can stand proudly alongside such iconic shopping hubs as the Aavenue Montaigne in Paris and Bond Street in London. The Ivy in Dubai will do what The Ivy in London does best ? combine thoughtfully-sourced elements, be it food, drinks, art or design, with its legendary hospitality and service to offer a seamless dining experience to both locals and an international clientele.

The Ivysphere

?Clearly it will be like The Ivy and feel like The Ivy, but it will be a restaurant in its own right,? said David O?Brien, the operations director at Caprice Holdings. The Ivy and brands such as Le Caprice and Scott?s are owned by Caprice Holdings, which is headed by the British restaurateur Richard Caring. Jumeirah took over the Middle East rights for the brands from Tatweer, which, like Jumeirah, is also part of Dubai Holding.

The designer, Martin Brudnizki, has painstakingly deconstructed the design of the West Street original in Covent Garden, in order to re-build a restaurant befitting its elegant surroundings, whilst remaining faithful to the signature oak panelling and harlequin stained glass windows. There will be a bar and lounge where people can have a drink before lunch or dinner or simply pass through for cocktails, a 90 seat restaurant serving lunch and dinner, seven days a week, a private room housing up to 16 people and an enclosed terrace, which will be used for regular dining as well as private parties.

We at the Arabian Gazette was informed by a little birdie that all the walls of the restaurant is covered with beautiful paintings but there is still one space left for a painting by Damian Hertz. Also ?the atmosphere is not too stiffy not uptighty as one would expect? the little birdie says but more light and friendly. And even though it?s high end the food is reasonably priced, it is very good as expected and price is not way over the top.

(Note that this little birdie had dinner at the Ivy last night before the public opening.)

LA CARTE MENU

Group Chef Director, Tim Hughes and his team in Dubai and London ? Colin Clague and Simon Conboy in Dubai, and Gary Lee in London ? have all been hard at work on the menu. Their wish is to remain true to The Ivy?s roots, but they?re also excited by the endless possibilities that being in the Middle East has to offer.

Tim notes: ?honing in on different cultures and always listening to customers gives you a good idea of what will appeal to them, and it is my philosophy to give people what they want to eat, as opposed to what I particularly feel like cooking. With the food at The Ivy in Dubai, we are keen to reflect the alma mater in London, but also embrace local cuisines and different ingredients?.

On the menu will be classics such as the shepherd?s pie, Thai-baked sea bass and mixed beetroot and goat?s cheese salad; but also new dishes including Moroccan spiced rump of lamb with houmous, harissa and smoked aubergine and mixed Asian hors d?oeuvres, which have quickly become favourites amongst discerning customers.

?In Dubai, we have easy access to both northern and southern hemispheres, and are able to source the best seasonal products relevant to our seasons here. In summer in Dubai, for example, we have adapted the menu to offer some light daily specials ? salads, carpaccios and fish dishes. We?ve also developed a broad bean-style houmous to be served with crudit?s, and a home-made harissa, which will accompany a tuna steak, to mention but a few dishes.?

AG found out that the famous Baked Alaska is not on the menu, but not to worry as they are still experimenting with the menu, there is a possibility that it would be included. (though they have it listed on their website)
Posh but still scrumptious

Hors d’Oeuvres
? Shellfish bisque with Cognac and tarragon
? Seared foie gras with apple galette and white raisin jus
? Caesar salad
? Hamachi sashimi smoked ponzu
? Carpaccio of venison with citrus and rosemary dressing
? Asparagus hot with hollandaise or cold with vinaigrette
? Aromatic duck salad with watermelon and chilli cashews
? Mixed Asian hors d’oeuvres with oriental dipping sauce
? Severn & Wye smoked salmon
? Garden crudites with broad bean houmous
? Bang Bang chicken with peanut chilli sauce
? Steak tartare

Caviar
? Sevruga
? Beluga
? Oscietra

Shelfish
? Baked coquille st. Jacques with Champagne butter sauce
? Poached lobster with shaved artichoke, fennel and asparagus salad
? Salt & pepper tiger prawns with chilli jam
? Dressed Dorset crab with celeriac r?moulade

Eggs, Pasta & Rice
? Risotto Primavera
? Egg benedict royale with Sevruga caviar
? Potato gnocchi with mozzarella, slow-cooked tomatoes and basil
? Pea & ricotta tortellini
? Kedgeree made with smoked haddock & salmon
? Spaghetti red mullet, chilli and parsley

Fish
? Fillet of sea bream with scampi Proven?ale
? Goujons of lemon sole with tartare sauce and hand-cut chips
? Salmon fishcake with saut?ed spinach and sorrel sauce
? Thai-baked sea bass with fragrant rice
? Fillet of cod cauliflower pur?e, clams and samphire
? Chargrilled halibut with sauce mousseline
? Seared yellowfin tuna with Asian summer salad
? Dover sole grilled or meuni?re

Roasts, Grills & Entrees
? Slow-roast belly of pork with spring vegetables
? Lamb shank curry with saffron-scented rice
? Herb-crusted lamb rack (for two) with Dauphinoise potato
? Roast poulet (for two) with foie gras stuffing, pommes Anna and truffle jus
? Veal chop with asparagus and anchovy butter
? Calf’s liver and bacon with sage and mashed potatoes
? Shepherd’s pie made with lamb and beef

Grills
? The Ivy beef burger dill pickle and club sauce add Welsh rarebit or foie gras
? Chargrilled baby chicken with rocket and lemon mustard dressing
? Australian 250 or 300 day grain-fed fillet served with hand-cut chips and b?arnaise sauce
? Australian 250 or 300 day grain-fed sirloin served with hand-cut chips and b?arnaise sauce
? Australian 250 or 300 day grain-fed rib eye served with hand-cut chips and b?arnaise sauce

Vegetables, Potatoes & Salads

Cheeses & Savouries

Ice Creams & Sorbets
? Ice creams
? vanilla, raspberry ripple, dark chocolate
? Pistachio and nougat ice cream with hot chocolate sauce
? Sorbets -apple, blackcurrant, apricot
? Twinkle sorbet

Desserts & Puddings
? Banana sticky toffee pudding
? Chocolate bombe with blood orange
? Scandinavian iced berries with hot white chocolate sauce
? Lemon assiette
? Baked Alaska with sour cream
? Elderflower & raspberry jelly with raspberry ripple ice cream
? Seasonal fruit with sorbet
? Chocolate pudding with mint chocolate chip ice cream
? Cr?me br?l?e
? Gooseberry pie with custard
? Ruby plum & amaretti tart

Innovation
The question that lingers on peoples mind is how much freedom would Chef Simon Conboy, be allow to innovate with. ?There is certainly scope for creativity, but it?s also important to remain true to our roots. Our menus are accessible and appealing to a wide array of people from different cultures and countries,? as explained by Clague.
To those who have been to The Ivy in London, they will definitely agree that the Dubai version is more laid back but still sophisticated and keeping with high street.

Source: The Ivy Dubai, The National, Madinat Jumeirah

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