Almaz by Momo
Level 3, Harvey Nichols,
Mall of the Emirates
Tel: 04 409 8877

Head Chef: Nourdine Akalai

•Couscous Mechoui – lamb shoulder slowly cooked served with couscous & vegetable broth
•Pigeon Pastilla – brick pastry stuffed with pigeon, almonds and cinammon
•Chabakia – traditional Moroccan sweets

Benjarong
Dusit Thani Dubai,
133 Sheikh Zayed Road
Tel: 04 317 4260

Head Chef: Naruemol Poolkan

• Fried crispy prawns wrapped in egg noodles
• Chicken satay with peanut sauce
• Fried flat noodles with seafood gravy and vegetables

Café Chic
Le Meridien Dubai
Airport Road
Tel: 04 217 0000

Head Chef: Sylvain Gohier

• Tomato Gazpacho with fresh Goat Cheese and Poached Crayfish
• Pan fried Scallops with Vanilla Celery Mousseline and Veal Juice
• Strawberry Cappuccino

Certo
Radisson SAS Hotel
Dubai Media City, Dubai
Tel: 04 366 9111

Head Chef: Simon P Alloponio

• Carpaccio di Manzo- raw marinated beef, rucola salad and parmigiano
• Maccheroncini con pomodorini, gorgonzola e asparagi – home made pasta with marinated tomatoes, gorgonzola and asparagus
• Classic Tiramisu

The China Club
Radisson SAS Hotel,
Dubai Deira Creek
Bani Yas Road, 476 Dubai
Tel: 04 222 7171

Head Chef: Shiyang Xu “Sunny”

• Dim sum selection
• Traditional Peking duck pancake rolls
• Sweet and sour chicken with fried rice

Elia
Majestic Hotel, Mankhool Road
Bur Dubai
Tel: 04 5012700

Head Chef: Yiannis Baxevanis

• Bakaliaros fish with skordalia (a traditional light garlic cream) and beetroot chips
• Lamb with yialoradika (wild herbs that grow near the Greek seaside) and lemon sauce
• Loukoumades with orange, yoghurt mousse, honey and cinnamon

Empire
The Monarch Dubai
One Sheikh Zayed Road
Tel: 04 5018616

Head Chef: Axel Godefroid

• Gazpacho Andalous, mimosa king crab salad, white alba truffle oil
• Pan fried sea bass, casserole of forest mushrooms with veal bacon and glazed button onions, confit potato
• Valhrona chocolate fondant, tahiti vanilla & mascarpone ice cream, fresh raspberries

Indego
Grosvenor House
Dubai Marina
Tel: 04 399 8888

Head Chef: Vineet Bhatia

• Green pea tikki, spicy chick pea masala
• Morsels of Chicken tikka in creamy tomato sauce with shitake mushrooms, saffron pulao
• Marbled Chocolate samosa with chocolate and fresh berry rabdi

Le Classique
Emirates Golf Club
Tel: 04 380 2222

Head Chef: Francois Porte

• Foie gras de Canard Poêle sur un Coussinet de Pommes et aux Oignons Confits – pan fried duck liver on a ginger-apple compote and caramelised red onions
• Ballottine d’Agneau Bourgeoise et Pomme Mousseline – braised shoulder of lamb garnished with a potato puree and served with its own juices
• Crêpes Suzette

Legends Steakhouse
Dubai Creek Golf & Yacht Club
Tel: 04 295 6000

Head Chef: Max Grenard

•Bisque – citrus and lobster bisque with Biscotine topped with whipped lemon cream and Aquitaine black caviar
•Surf & Turf – union of seared kangaroo and marinated prawn served with a carrot orange puree, roquette leaves tossed in a truffle parmesan dressing
•Taste of Raspberries – for the Legends of raspberry lover’s coulis, sorbet, snap and maccaroon

Magnolia
Talise Spa,
Al Qasr, Madinat Jumeirah
Tel: 04 366 8888

Head Chef: Gabriele Kurz

• Pumpkin and Feta Cheese Domino Garden Herbs Salad with Sesame Seeds Passion Fruit Oil
• Wild Mushrooms Consommé with Parsley Knoedel
• Purple Potato Gnocchi Pak Choi, Peppers, Gingered Pumpkin and Coriander Sauce

Maya
Le Royal Meridien Beach Resort & Spa,
Al Sufouh Road, Dubai Marina
Tel: 04 399 5555

Head Chef: Richard Sandoval

• Black bean soup
• Braised Lamb shank. brown bean puree chorizo
• Hammour ceviche

Minato
Radisson SAS Hotel,
Dubai Deira Creek
Bani Yas Road, 476 Dubai
Tel: 04 222 7171

Head Chef: Kosaku Okita “Sam”

• Sushi rolls
• Beef and vegetable Teppaniyaki
• Breaded seafood skewers on fried rice

Momotaro
Souk Al Bahar, Level 3, Old Town
Downtown Burj Dubai
Tel: 04 425 7976

Head Chef: Junichi Kawamura

• Sashimi
• Nigiri Sushi
• Maki Rolls

Ottoman’s
Grosvenor House
Dubai Marina
Tel: 04 399 8888

Head Chef: Deniz Katranci

• Warm mince meat wrapped wine leaves served with strained yogurt
• Slow cooked beef eye round on eggplant begendi sauce with stew root vegetable sauce
• Kazan Dibi – caramelized milky pudding

Pisces
Souk Madinat Jumeirah
Tel: 04 3666730

Head Chef: Willibald Reinbacher

• Thai spiced Lemongrass Gazpacho with Barramundi Ceviche
• Halibut with Mussel and Squid Minestrone
• Confit Grey Snapper Seafood Dumplings and King Crab Risotto

Rhodes Mezzanine
Grosvenor House
Dubai Marina
Tel: 04 399 8888

Head Chef: Gary Rhodes

• White Tomato Soup
• Braised Beef with fondant potato and caramelized onions
• Devonshire clotted cream panna cotta with poached strawberries

Rivington Grill
Souk Al Bahar, Level 3, Old Town
Downtown Burj Dubai
Tel: 04 4230903

Head Chef: Chris Lester & Kelly Jackson

• Gem heart with blue cheese dressing, pear and walnuts
• Fish and chips with mushy peas, tartare sauce
• Eton Mess

Signatures
Jebel Ali Golf Resort and Spa
Tel: 04 883 6000

Head Chef: Didier Gusching

•Pumpkin veloute with floating island and baeri cavier
•Pan Roast Halwayo filet, caramelized onion and potato tart with tomato confit, spiced Scottish Seascalop and asparagus emulsion
•Crispy Chestnut Dumplings Cognac and Mascarpone Sabayon

Sukhothai
Le Meridien Dubai
Airport Road
Tel: 04 217 0000

Head Chef: Montri Jiratitikankit

• Som Tam Goong Sod (Spiced Green Papaya Salad with Prawns)
• Chicken in green curry with Thai eggplant
• Khaw Niew Ma Moung (Exotic Sticky Rice with Sliced Thai Mango and Coconut Cream)

Sumibiya
Radisson SAS Hotel,
Dubai Deira Creek
Bani Yas Road, 476 Dubai
Tel: 04 222 7171

Head Chef: Kosaku Okita “Sam”

• Stir fried seafood noodles
• Korean chicken balls on sautéed sweet and sour vegetable strips
• Yakinuku – marinated grilled chicken

Verre by Gordon Ramsay
Hilton Dubai Creek
Tel: 04 212 7551

Head Chef: Matthew Pickop

• Marinated salmon with crème fraîche
and Baerrii caviar with chilled tomato jus
• Braised beef topside with sautéed celeriac and cepe veloute
• Basil pannacotta with strawberry compote and champagne jelly

Zuma
Gate Village 06
DIFC, Dubai
Tel: 04-4255 660

Head Chef: Colin Clague

• Chilli fried squid with lime
• Seared beef with oriental dressing
• Barley miso marinated chicken legs on cedar wood