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United Arab Emirates Dinner

Bailliage of United Arab Emirates
Dubai, November 26, 2021

Contemporary Lebanese dining
" an alfresco dinner of the highest quality "

The November dinner for the Bailliage of UAE in Dubai was held in the gardens of Al Maeda, an outstanding contemporary Lebanese inspired restaurant. Located at the stunning Hilton Ras Al Khaimah Beach Resort & Spa, a multi award-winning resort which sprawls over 1.5 kilometres of pristine, private sandy beach.

Members and guests enjoyed an alfresco dinner of the highest quality. The menu was carefully curated by Executive Chef, Kasdi Dahari using where possible locally sourced ingredients.

RECEPTION

Al Maeda hummus, basil hummus, Khaleej hummus
Jebel Jais extra virgin olive oil

Sea scallop furikake dumpling
potato-wasabi mousseline, yuzu caviar

Carpaccio of lamb
popcorn cress, porcini salad, vincotto dressing

Mushroom caponata, Buffalo mozzarella
basil cress, balsamic reduction
Strabena tomato gazpacho shot

Champagne Laurent-Perrier Brut

MENU

Cold Appetizer
Dibba Bay natural oysters
lime and nasturtium leaves
Mare Santo Brut - Goriska Brda, Slovenia

Hot Appetizer
Skin-roasted UAE salmon
stir fried young heirloom carrots, morel risotto cake
Jebel Jais olive tapenade, konbu-veal dashi
Seresin Sauvignon Blanc - Marlborough, New Zealand

Soup
Butternut squash cappuccino
parmesan froth, crispy lentil tuile
Leeuwin Estate Prelude Vineyards Chardonnay
Margaret River, Australia

Palate Cleanser
Karkade granita
Samr honey, karkade flower compote

Main
Emirati chicken majboos
yogurt and candy tomato dakkous
Bourgogne Pinot Noir ‘La Vignée’
Bouchard Père & Fils, Burgundy, France

Dessert
Rosewater panna cotta
sugar veil, crystalized rose petals
Émotions de La Tour Blanche
Château La Tour Blanche, Sauternes, France

Mignardises
Khalas dates
Aleppo-style pistachio mafroukeh
Assafiri katayef filled with clotted cream and almond
Eish el bolbol (shredded phyllo pastry nests with macadamia)
Arabic coffee
Rémy Martin VSOP ‘Fine Champagne’ Cognac

The exceptional food was paired with equally impressive wines, thoughtfully and expertly selected by Sommelier Sreejith Sukumaran. The service was cheerful and professional with the whole event under the watchful eye of the Food and Beverage Director Arthur Timlin.

Special thanks also to General Manager Helen Jacobe and to Christian Gradnitzer, Senior Director Food and Beverage Operations, EMEA.

Many members stayed for the weekend and were treated to hotel’s world class amenities and services. Not least the spectacular cuisine and delicious drinks in the eight other exquisite venues.

Nicholas Kramer
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