DIFC restaurant Boca has launched a new menu for the winter season, with a focus on local ingredients at the forefront.
The Mediterranean-influenced concept sources its oysters from the UAE’s first oyster farm, Dibba Bay, while the new FishFarm facilities in Jebal Ali provide the fresh sea bass.
Other seafood available daily will depend entirely on what the chefs manage to pick up at The Waterfront Market each morning, with prawns, clams, squid, and tuna all purchased there.
Boca, which is set to feature in The Times food writer Giles Coren’s new book about restaurants that have “a passion for creating food that is so good that it will never be forgotten”, has even gone all out to decorate its menu. In a collaboration with Moet & Chandon and Fann-a-Porter, the artwork of Boca’s menu is designed by Syrian-born artist Majd Kurdieh.
The new menu is available now with the likes of Emirati sea bass tartare and stuffed padron peppers among the favourites already.