Mina Brasserie to replace Firebird at Four Seasons DIFC
The menu will offer dishes highlighting Mina’s San Francisco heritage. Highlights will include: za’taar salmon and caviar with shallot potato cake, pickled onion and cucumber yoghurt; Michael Mina’s tuna tartare with pine nuts, garlic, mint and sesame-habanero oil; beets and burrata with toasted pistachio, quinoa pilaf and buckwheat crouton; phyllo-crusted Dover sole with brown butter-caper sauce; and wood-fired lamb chops.
The concept will feature a golden bar, offering a collection of classics, with an emphasis on traditional aperitifs and hard-to-find spirits from around the world. The in-depth wine list will feature special library collections from Burgundy, Bordeaux and California, while the fresh juices will be hand-squeezed and the tinctures, bitters, shrubs and elixirs will be made in-house.
Set to offer a brasserie vibe, the space has been designed by Martin Brudnizki Design Studio (MBDS), with inspiration from European design, as well as the personality of Mina and Four Seasons Hotel DIFC. A pergola with brass tear-drop pendant lights, verdant planting and free-standing trees can be seen on the outdoor terrace, with timber slatted table tops with rattan chairs and benches, all upholstered in blue patterned fabric, accompanied by brass and glass lanterns and wall lights.
In the main restaurant area, glass chandeliers and blue and white marble patterned flooring are joined by a mixture of banquettes and free-standing seating in blue leather with accents of brass and stud detailing. Brass and rippled glass screens are positioned between the tables, with low-level lighting crafted from beveled glass. The bar has a hammered antique brass front and calacatta marble top. Individual bar lamps and dark timber panelled walls with mirror detailing are accented by a collection of artwork by local artists.
"We are pleased to be able to continue our partnership with Four Seasons Hotel DIFC, and to be working with the talented Martin Brudnizki to open MINA Brasserie," said Mina in a statement. "I’m excited for the beautiful new space and menu, and think we will be able to offer our guests an exciting new experience in the DIFC."
Four Seasons Hotel DIFC general manager Carlo Stragiotto noted: "Since opening the Hotel just over a year ago, we have spent a lot of time getting to know our guests and we very much look forward to sharing our new concept. It is a pleasure to continue our partnership with chef Michael Mina and his team, who share the same passion for good food and hospitality as we do at Four Seasons."