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. Its 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 shepherds 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 OBrien, the operations director at Caprice Holdings. The Ivy and brands such as Le Caprice and Scotts 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 its 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 Ivys roots, but theyre 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 shepherds pie, Thai-baked sea bass and mixed beetroot and goats cheese salad; but also new dishes including Moroccan spiced rump of lamb with houmous, harissa and smoked aubergine and mixed Asian hors doeuvres, 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. Weve also developed a broad bean-style houmous to be served with crudits, 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 rmoulade

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 Provenale
Goujons of lemon sole with tartare sauce and hand-cut chips
Salmon fishcake with sauted spinach and sorrel sauce
Thai-baked sea bass with fragrant rice
Fillet of cod cauliflower pure, clams and samphire
Chargrilled halibut with sauce mousseline
Seared yellowfin tuna with Asian summer salad
Dover sole grilled or meunire

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 barnaise sauce
Australian 250 or 300 day grain-fed sirloin served with hand-cut chips and barnaise sauce
Australian 250 or 300 day grain-fed rib eye served with hand-cut chips and barnaise 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
Crme brle
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 its 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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