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Published on : Saturday, August 13, 2016
The team at Al Muntaha has collaborated to produce seasonal offerings with ingredients sourced both regionally and globally. Created with artistic techniques in a stunning and architecturally distinctive restaurant, the new summer menu is expected to present an innovative interpretation of modern French cuisine.
Each dish has been delicately designed to suit evolving palates and the culinary team has skillfully combined the finest produce from Europe and the Arabian Gulf into stylish masterpiece plates.
Signature dishes on the new summer menu include:
The Beef Tartare– although the fresh, hand-cut beef is the main protagonist of this dish, elements from the sea are incorporated, giving it a contemporary twist and flavour. The beef is served with succulent ventresca tuna belly, a gourmet delicacy prepared by cooking and preserving tuna belly.
A perfect summer dish is definitely the Slow Cooked Octopus; featuring poached seafood, fresh heirloom tomatoes, summer truffle and the very appetising Taggiasche olives, native of Liguria in Italy. Grown naturally without exposure to pesticides, Taggiasche olives grow on the mountains that meet the Mediterranean sea, providing truly unique and ideal conditions for the harvesting of some of the world’s best olive oil and table olives.
For those in the pursuit of something extra special, The Alaskan King Crab, a delectable dish served alongside the exquisite golden Sturia Oscietra Grand Crus- a rare type of clear grained caviar, must not be missed. Traditionally, the Alaskan King Crab is served with a side order of cream, egg yolk, egg white, onion and parsley. However, the team at Al Muntaha has given a modern twist to this traditional dish by working these ingredients within the dish and serving it alongside the caviar, which excellently complements the tempting crab. Offered only to a select range of restaurants in the world, residents and visitors of Dubai have the unique opportunity to taste this exquisite delicacy in Al Muntaha.
And finally to satiate a sweet tooth, the decadent Apple Tatin. This dish goes beyond the traditional dessert, both in method of preparation as well as in flavour. Replacing the customary sliced caramelised apples, an apple ribbon is created. After which, thin slices of apple are rolled and tightened into spirals then cooked with caramel. This allows the caramel to seep through and remain trapped between the layers of apple, creating a unique blend of flavour and texture.
Lunch serving from 12:30pm to 3:00pm (last order 2:30pm)
Dinner serving from 7:00pm to 12:00am (last order 11:30pm)