The winter 2020 menu will be the first of four menus released throughout 2020 with a focus on local produce, seafood, and fish in the Arabian Gulf.
The star of the menu is the beetroot which plays a key role in vegan dish dry aged ‘meatroot’ that is served with infused watermelon, cherry, and kombucha glaze.
Following on from its popular sweet potato version, Boca is also introducing a white bean hummus made with Tuscan beans.
On the seafood front, the black rice stuffed local squid is served over a bed of mixed sautéed local spinach with cauliflower puree and roasted squid consommé, and seared Emirati seabream is made using fish from the local farm in Jebel Ali and is served with kimchi, eggplant aioli, crispy black rice, and local herbs and flowers.
Boca has gained praise for its zero-waste initiatives and this menu is no different with the black seafood paella using the entire octopus including the head, and the vegan paella contains almost no wastage also.
The menu is available now at Boca DIFC, and the restaurant is also set to unveil its own blend of malt whisky in collaboration with Maker’s Mark.
It will be released to the public straight from the barrel at a special event in the venue on Wednesday, January 29.
For AED195 guests get a barrel tasting, three cocktails using the new blend, and three tapas – plus a hand-dipped Maker’s Mark flask.