Between May 13th and 15th from 1pm to 4pm enjoy a sharing set menu of ten dishes and beverage packages starting from AED 260+ per person with children 12 and under dining free with every paying adult. See menu here
Soft drinks and juices – AED 260 | Vegan – AED 350 | House Beverages – AED 395 | The Sommelier Club – AED 395 | French Sparkling – AED 495
For bookings: 043231833, hola@boca.ae, online link or WhatsApp on +971521607507
BOCA X FRYING PAN ADVENTURES
IFTAR INSPIRED BY OLD DUBAI
The past year was turbulent, but our local community has emerged stronger. This Ramadan we are proud to introduce a collaboration between two teams that represent different sides of Dubai with a parallel passion for flavors, cultures and stories. This is a series of dishes that is as much our joint tribute to the timeless flavors of Old Dubai as to the innovative spirit of New Dubai.
BOCA and Frying Pan Adventures will host a daily iftar throughout the month of Ramadan inspired by flavors from the latter’s tours over the years. The team behind Frying Pan Adventures worked with BOCA’s Chef Matthijs Stinnissen to curate a menu that pays tribute to dishes and flavors from the most popular restaurants in Old Dubai.
Click on the video link below for some background on the two Frying Pan storytellers or click here to take the virtual tour that inspired this menu.
Expect a modern take on tour favorites. Some of the dishes anticipated include a version of a Palestinian tour hit, ‘Chilli and Sumac Stuffed Falafel’, a take on a popular Levantine mezze ‘Home-Made Labneh Empanadas’, ‘Charcoal Grilled Mackerel and Pomegranate Molasses’ a la Iraqi Masgouf, and BOCA’s version of ‘Iranian Kebabs Marinated in Black Lime’. A slow cooked Moroccan Tangia made with ‘12-Hour Braised Lamb with Saffron and Lemon Preserve’ is also said to be in the works.
No Ramadan Iftar meal is complete without ‘Kunafa’, so a version of the cheesy dessert is also in the development stage in BOCA’s kitchen alongside other knockouts such as ‘Jallab Ice Cream with Pine Nut Brittle’. A tribute and a mention of the Frying Pan Adventures restaurants and spice shops that inspire the dishes will be visible on the menus in BOCA.
The sharing Iftar set menu for two will include water, fresh juice, coffee, and tea and will be on offer daily in BOCA for AED 160 per person from sunset until 9 pm.
Click here to see this week’s menu.
Frying Pan Adventures has produced an online spice guide, ‘The Ultimate Guide to The Spice Souk’, a mobile-friendly guidebook about spices and herbs, considered as a virtual ticket to the intriguing alleys of Dubai’s historic spice souk. The guide is available for purchase on the Frying Pan Adventures website for AED 50 and will be promoted through the menu on offer during Ramadan through this collaboration. BOCA wants all of its staff members to be knowledgeable of all these spices and have access to the guide, so for every 10 guides downloaded by guests throughout Ramadan, BOCA will purchase and download a copy for its team.
Ramadan Kareem.
Advance booking and payment are essential. Prices are inclusive of 5% VAT and subject to 7% authority fees. Spaces are limited and confirmed bookings are essential. For bookings at BOCA please contact 043231833, hola@boca.ae, online link or WhatsApp on +971521607507
Pablo Picasso
Buste de Femme, 1939
Starting 29 March 2021 and coinciding with the opening of Art Dubai 2021, The Workshop Warehouse in collaboration with BOCA and Fann A Porter are pleased to present an exclusive selection of limited edition prints and serigraph of artworks by Pablo Picasso and Salvador Dalí – two of the 20th century’s greatest artists.
Drawn from the The Workshop Warehouse’s outstanding collections of certified prints, posters and collectables, this exhibition showcases certified reproductions of important works by the artists that have been shown in some of the most important museums of the world.
All works on display are accompanied by a numbered certificate of authenticity.
For bookings at BOCA please contact 043231833, hola@boca.ae, online link or WhatsApp on +971521607507
ABOUT THE WORKSHOP WAREHOUSE
The Workshop Dubai is a unique multi-concept space, consisting of the Fann A Porter art gallery, a café and design space, providing visitors with a unique artistic and cultural experience. The Workshop Dubai, with its naturally bathed garden, is located in the heart of Jumeirah. The Workshop Warehouse is a dedicated space featuring a selection of antiques, memorabilia design items, paintings, printers and interior design consultancy services. The 600 sqm. space is an enclave for private buyers, discerning curators, and interior designers looking for unique and exceptional pieces of art or design products.
The Workshop Warehouse is located at warehouse 6, 26th street, All Quoz Industrial Area 4, Dubai. To visit, request for more information, and sales enquiries, please contact +971 55 948 1464, email info@theworkshopdubai.com
ABOUT FANN A PORTER
Fann A Porter is a contemporary art gallery that represents a diverse selection of emerging international and regional artists, with locations in Dubai, UAE and Amman, Jordan. The gallery aims to nurture the burgeoning and dynamic contemporary art scene through quality exhibitions, non-profit events, auctions, and an active community program.
Fann A Porter & The Workshop Dubai is located at Villa 45, Street 23B, Jumeirah 2, Dubai.
For more information, please contact +971 55 136 9454, or email info@theworkshopdubai.com
Salvador Dali
Gala Regardant La Mer Mediterranee Qui a Vingt Metres Se Transforme en Portrait D’Abraham Lincoln
Salvador Dali
Serigraph on Silk
Bucephale
Salvador Dali
Serigraph on Silk
Cheval de Triomphe
Salvador Dali
The Madonna of Port Lligat
Check out video of the event under this link
Between April 4th and 7th, and part of Dubai Food Festival 2021, BOCA is proud to host a series of paella masterclasses and a special dinner with visiting paella master from Spain and renowned Valencian chef, Vicente Rioja.
Flown in from Valencia, Spain to Dubai via the Tratok network (Tratok is a UAE-based travel start-up and main sponsor of this event) Chef Vicente Rioja, head chef and owner of Restaurant Rioja de Benisanó (Michelin Guide), a historic restaurant established in 1924, is famous for making one of the best traditional paellas in Valencia. Chef Vicente just finished an online paella masterclass with Quique Da Costa (3* Michelin) for his Arros QD in London. He is also a collaborating teacher at the Institute of Spanish Gastronomy and the Basque Culinary Center.
For the two scheduled masterclasses and the special dinner, Chef Vicente will work alongside BOCA’s Chef Matthijs Stinnissen to create paella recipes that pay tribute to local ingredients and flavors from the UAE. The masterclasses will be a relaxed affair where guests will learn from one of Valencia’s most-recognized paella chefs. Taking place at the Gastrobar, guests will snack on a selection of cold and hot tapas while watching Chef Vicente at work and then get to indulge in his celebrated signature dish. The special one-off dinner is co-hosted by Ignacio Arzuaga of Bodegas Arzuaga who will complement the menu with six premium wines from their Ribera del Duero vineyards.
Sunday 4th and Monday 5th April 2021, 1 PM – 4 PM | Paella Masterclass with Chef Vicente Rioja including spread of cold and hot tapas followed by paella – AED 249 per person including water.
Wednesday 7th of April, 7:30 PM and 9:30 PM | Dinner by Chef Vicente Rioja and Chef Matthijs Stinnissen. Spread of premium cold and hot tapas including paella and paired premium beverages– AED 395 per person.
Advanced booking and payment are essential. Prices are inclusive of 5% VAT and subject to 7% authority fees and 10% service charge. We regret that we are unable to accommodate dietary restrictions at this event. Spaces are limited and confirmed bookings are essential. Guests can book through 04-3231833 and hola@boca.ae
Taste the UAE’s evolving culinary traditions as Chef Matthijs Stinnissen puts on an imaginative tasting menu at Spanish-influenced BOCA. This sharing-style feast will feature eight dishes celebrating the country’s rich heritage across sand and sea by weaving together platters sourced from native flora, hydroponic cultivations and the bounty of the Arabian Gulf. Embark on a unique gastronomic journey, that champions sustainability, created with seasonal native desert plants, discover new fruits de mer and sample locally-farmed oysters from Dibba Bay.
The experience will follow all guidelines for safety and dishes will be served directly by the chef.
Seating is limited to 16 guests per evening.
Dates: March 25-26, 29-31 & April 1-2
Time: 7:30pm & 9:30pm
Price: AED265 per person
View menu here
For bookings: 043231833, hola@boca.ae, online link or WhatsApp on +971521607507
Part of the city’s annual celebration of gastronomy, Dubai Food Festival 2021 (DFF) is Dubai Restaurant Week which runs from 25 March to 10 April. Enjoy a two and three-course menu at BOCA starting from AED 95.
Book now to take advantage of the special limited-edition set menus available only during Dubai Food Festival and make sure to mention Dubai Restaurant Week when making your reservation.
Two course lunch: AED95
Three course dinner: AED150
View menus here
For bookings: 043231833, hola@boca.ae, online link or WhatsApp on +971521607507
BOCA HOSTS SPECIAL DINNER IN HONOR OF FLAVOR ENHANCING TECHNIQUES
Click here to see video from the event.
Aging, fermenting, smoking, braising, curing, and infusing are all methods used to develop and improve flavor in food and drink. These methods are said to have also been humanity’s attempt to preserve time.
Join us on March 17th for an intimate dinner with special guest Xavier Gramona, champion of aging and head of the family-owned estate, Gramona, from Penedés, Catalunya, Spain led by head chef Matthijs Stinnissen. The specially curated six-course menu honors preservation and flavor enhancing techniques and includes dishes such as “24-HOUR COMPRESSED TOYBOX TOMATOES” with Haden Mango ‘egg yolk’, “MAGRET DE CANARD & CELERIAC” with 12-day salt crusted celeriac, celeriac pickled in elderflower vinegar, and buttermilk ricotta and a “FERMENTED CARROT CAKE” with tarragon jam, and miso caramel ice cream.
Dinner will be paired with six prized wines from the biodynamic and highly sustainable estate of Gramona including their signature long-aged Cava, and wines made with the ancient Xarel-lo [shah-rell-lo] grape. A vertical tasting option of three vintages of an additional premium wine from the house of Gramona will be available during the evening by Coravin.
Click here to see the full menu.
This special dinner is limited to forty seats and available for one night only on March 17th, 2021 from 7:30 PM. Advanced booking and payment are essential.
AED 295 per person for food only. AED 445 per person for a paired dinner.
Prices are inclusive of 5% VAT and subject to 7% authority fees and 10% service charge.
We regret that we are unable to accommodate dietary restrictions at this event.
Spaces are limited and confirmed bookings are essential.
For bookings: 043231833, hola@boca.ae, online link or WhatsApp on +971521607507
BOCA TO HOST TWO INTERNATIONAL GUEST CHEFS INCLUDING A RECIPIENT OF A MICHELIN GREEN STAR – To celebrate sustainable produce, Al Andalus recipes and Spanish lamb
BOCA will host Spanish Tapas Master, Ager Urigüen, and recipient of Michelin Green Star, Miguel Ángel de la Cruz (also known as ‘The Forager Chef’), at a series of collaboration dinners celebrating sustainable produce, recipes from Al Andalus heritage, and Spanish lamb. The event is in collaboration with the Interprofessional Organization of Spanish Lamb Meat (INTEROVIC).
The two visiting chefs share BOCA’s passion for locally sourced ingredients and come with a wealth of knowledge regarding foraging and choosing produce that grows within the local environment. BOCA has recently launched a new menu that includes desert plants native to the UAE in addition to a range of locally sourced and sustainable fish and seafood.
Cooking along BOCA’s Head Chef Matthijs Stinnissen, guests Ager and Miguel have prepared a four-course sharing meal inspired by recipes from Al Andalus focusing on free-range Spanish lamb and its primal and secondary cuts in addition to using foraged whole pine cones from the forests of Castilla y Leon in Spain. The eight dishes that make up this collaboration dinner will include ‘LAMB LIVER PÂTE WITH PLUM JAM CONFIT’, ’LAMB CHURRASCO & AUBERGINE’, BOCA’s ’SPRING IN THE DESERT’ made with 5-day aged local beetroot and native desert plants and ’SLOW COOKED STUFFED LAMB NECK WITH DATES AND ALMONDS’.
This three-chef collaboration dinner is limited to forty seats and available over two nights on February 23rd and 24th 2021 from 7:30 PM. Advanced booking and payment are essential.
AED 195 per person for food only. Food and a bottle of Familia Torres, Las Pisadas, Tempranillo 2016, Rioja DOC, Spain shared between two for AED 295 per person.
Prices are inclusive of 5% VAT and subject to 7% authority fees and 10% service charge. We regret that we are unable to accommodate dietary restrictions at this event. Spaces are limited and confirmed bookings are essential. Guests can book through 04-3231833 and hola@boca.ae
DELICIOUS AND RESPONSIBLY SOURCED INGREDIENTS MAKE THIS VALENTINE’S SPECIAL MENU AT BOCA
This Valentine’s choose to celebrate with a delicious meal at BOCA, where you can experience a sharing menu of eight dishes highlighting responsibly sourced local ingredients.
Expect ‘DIBBA BAY OYSTERS’ with salty Seedaf سيداف & tomato ponzu vinaigrette, ‘SEAFOOD CEVICHE’ made entirely of local and regional seafood, and ‘SPRING IN THE DESERT’ with local desert plants including Khobez خبيز, Homaid حميض , Seedaf سيداف , and pickled Khansour خنصور الجبل together with five-day aged local beetroot. For mains, couples share an ‘EMIRATI SEA BASS RAVIOLI’ with Arabian Gulf sardine beurre blanc and a ‘12-HOUR BRAISED LAMB’ with creamy polenta, crispy sunchoke, rosemary and seedaf سيداف. The meal ends with ‘MARINATED FIGS & DARK CHOCOLATE’ made with hazelnut ice-cream, guanaja chocolate mousse, and Emirati ‘Blossom’ honeycomb.
BOCA recommends ‘SEA CHANGE MILLESIMATO (ROSÉ) PROSECCO’ with the Valentine’s special menu. ‘SEA CHANGE’ is a range of environmentally conscious wines that directly supports ocean conservation across the globe. The Prosecco rosé is made in the romantic Veneto region in Italy, light-bodied with a refreshing fizz and aromas of raspberries and strawberries. This ‘SEA CHANGE’ bottle comes with a starfish label. Why starfish? Well, out of the 40 species of starfish that exist, 8 are endangered. Starfish are also most commonly threatened by ‘Sea Star Wasting Disease’ which is said to be caused by global warming. Incredibly, eight different forms of plastic have been found in the stomachs of starfish.
The special menu is available on Sunday 14th of February 2021 for AED 495 for food only and for AED 655 including ‘SEA CHANGE’ Prosecco Rosé.
Prices inclusive of 5% VAT and subject to 7% Authority Fees. For bookings: 043231833, hola@boca.ae, online link or WhatsApp on +971521607507
‘SPRING IN THE DESERT’ with native UAE desert plants
DUBAI, UAE – FEB 2021: – “We have the sun, the sea and the sand. And if we can grow food using the three S’s, which are abundant here, we have a solution for the world.” H.E. Mariam Bint Mohammed Almheiri, UAE Minister for Food Security.
Tucked away in the heart of Dubai’s financial district is BOCA, a Modern European restaurant influenced by Spanish cuisine and with a strong commitment to sustainability and local sourcing. BOCA is a home-grown concept, born in the desert, and we have consistently showcased the UAE as being far from a barren land. The Hajar mountains of the North are biologically rich habitats, while the Central Region’s oases are home to modern hydroponic, organic, and traditional farms, and the bounty from the Arabian Gulf and the Indian Ocean is plentiful. We live in abundance; we just have to look a bit closer and work slightly harder.
We are extremely excited to unveil new food, beverage, and wine menus for this season; an accumulation of research, travel, trials, and ideas shared with farmers, botanists, municipalities from multiple Emirates, scientists from the ICBA (International Center for Bio-saline Agriculture), and artists represented by the Jameel Art Center. Building such partnerships helps us understand the country’s landscape, its soil structure, edible wild native plants of the region and how they were consumed in the past.
‘ORECCHIETTE VERDE’
For the first time, we feature four types of native desert plants from the UAE. Some are seasonal, some are rare, but they come together in the signature salad ‘SPRING IN THE DESERT’ made of Khobez خبيز, Homaid حميض , Seedaf سيداف , and Pickled Khansour خنصور الجبل together with five-day aged local beetroot. The taste profile of these native plants ranges from the extremely bitter to the slightly salty. We use them fresh and pickled while balancing them with the sweetness and acidity of other ingredients. Try them as well in our ‘ORECCHIETTE VERDE’ pasta dish. We have found that some of these plants are good complements to standard herbs. They particularly work well in a vinaigrette for ‘DIBBA BAY OYSTERS’ which make a come-back in this menu edition and we also use them next to rosemary in our classic ‘12-HOUR BRAISED LAMB.’
‘SEAFOOD CEVICHE’
The new menu features a ‘SEAFOOD CEVICHE’ made entirely of local and regional seafood (Gulf of Oman yellow-fin tuna, marinated local squid, torched tiger prawns, slow-cooked Indian Ocean octopus, and Arabian Gulf clams) and an ‘EMIRATI KINGFISH كنعد CRUDO’ with local edible flowers and herbs from Mary Anne’s Farm on the way from Dubai to Al Ain. We have replaced the Atlantic cod with local sustainable ‘ROASTED HAMOUR’ served with beurre noisette & mustard jus, potato mousseline, and pickled Khansour خنصور الجبل and added an ‘EMIRATI SEA BASS RAVIOLI’ with Arabian Gulf sardine beurre blanc.
‘EMIRATI SEA BASS RAVIOLI’
Other highlights in the menu include dishes inspired by the recent collaboration with ‘meat melt’, the local salt beef purveyors, a new ‘VEGAN PAELLA’ with heirloom carrots, black & red radish, and black garlic allioli, and an ‘ARROZ CON CARNE’ made with free-range braised lamb, local root vegetables, and ras el hanout.
‘ARROZ CON CARNE’
New desserts such as ‘VANILLA RICE PUDDING’ with Local Black Lime لومي Sabayon, ‘SPANISH ORANGE & SAFFRON CHEESECAKE’ and ‘MARINATED FIGS & DARK CHOCOLATE’ made with hazelnut ice-cream, guanaja chocolate mousse, and Emirati “Blossom” honeycomb also make the list. Click here to download the new food menu
VANILLA RICE PUDDING
This season we are also excited to unveil our own ‘DESERT GARDEN’ inspired by the ‘Desert is a Forest’ installation at the Jameel Art Center in Jaddaf, Dubai by Sunoj D and Namrata Neog. In this outdoor urban garden, we feature eight native desert plants sourced from multiple municipal nurseries across the UAE. The ‘DESERT GARDEN’ will be used to show edible native plants to our guests and to serve as a platform for us to experiment with more of them in the future. These desert plants and other ingredients from the menu feature in the booklet we have produced, “LOCAL INGREDIENTS: An Illustrated Guide”. Click here to download the guide.
BOCA’s WINE CELLAR
On the wine side, our cellar is now home to a collection of 1,830 bottles from 240 labels, 69 of which are offered by the glass, including selections from the Coravin and two vertical tasting options. 40% of this list is Spanish listing 23 of the 138 official DOs and IGPs in the country with a focus on ‘smaller’ and upcoming regions such as Castilla VT & Conca De Barberà, Montsant, Somontano, and Toro DOs among others that may be currently producing the world’s future stunners. In line with BOCA’s philosophy to stand with regional producers, we also feature wines from countries close to our home including Syria, Lebanon, Georgia, Greece, Turkey, and Morocco. Other highlights include the low sugar and orange wine section and the inclusion of ‘dealcoholized’ wines. Our fascination with ‘fortified’ wines continues, listing 26 of them showcasing grapes from Spain, Portugal, Italy, Greece, and Hungary. Click here to download the new wine menu
‘BOCAMISÙ’
The cocktail list now features drinks that are a result of our bartenders and our internal waste officer collaborating. Our bar team is mandated to move at least one cocktail per month into the ‘no waste’ section of this menu. Expect to see pineapple pulp turned into lollies for garnish, local yellow peppers dehydrated and crushed into rimming salts and passionfruit shells turned into coasters. We have also added a ‘TOOTH FAIRY’ section featuring dessert cocktails such as ‘BOCAMISÙ’ made with whiskey, Amarula, espresso, mascarpone, and Savoiardi biscuits and ‘JELLYSTONE’ with gummy bear-infused vodka, cranberry juice, lemon juice and a gummy bear stick. Click here to download the new cocktail menu. Click here to download the new cocktail menu
To celebrate the launch of these new menus BOCA is offering a tasting menu made of eight dishes recommended for sharing between two guests for AED 495 for food only and AED 695 including a bottle of Prosecco Rose from ‘SEA CHANGE’: an environmentally conscious wine that directly supports ocean conservation across the globe. This set menu price is at least a 20% discount on a la carte prices and a great way to get to try some of the newly launched dishes. Click here to download the new set menu
– ¡Salud!-