‘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!-

photo credit Mishka Grobler @mishkadenise 

Join The Tasting Class and BOCA as we explore the origins of American, Irish and Scottish Whiskies. We learn to identify key traits and discover how these distinctive styles were born thanks to natural resources, necessity, passion, and politics.

The Tasting Includes a welcome drink and a tasting of five whiskeys, a guided lesson with a WSET certified spirit educator and a light selection of tapas

The tasting will take place on BOCA’s private patio, and can seat up to 16 people while adhering to COVID spacing regulations. Please note that this is a communal table where all attendees will be seated along the same large table.

AED 295 AED per person.

February 3,  2021 @ 7:00 pm – 9:00 pm
March 3, 2021 @ 7:00 pm – 9:00 pm
April 14, 2021 @ 7:00 pm – 9:00 pm

Head to The Tasting Class events page here to find out more and book directly.

For BOCA bookings: 043231833, hola@boca.ae, online link or WhatsApp on +971521607507

FOUR HANDS DINNER AT BOCA
‘The Best of Dubai: A Dining Experience’ Series 4

As part of ‘The Best of Dubai: A Dining Experience’ series by award-winning author Flavel Monteiro, Chef Matthijs Stinnissen and Chef Reif Othman team up for a four hands dinner in BOCA, DIFC for one night only on February 3rd 2021.

In this collaboration, Mediterranean restaurant BOCA plays host and welcomes unconventional Japanese street food into its kitchen. Expect European and Asian flavors with contemporary execution. This dinner promises to be an unparalleled culinary experience created by two of Dubai’s most celebrated home-grown chefs.

The six-course sharing menu will feature Reif’s NEW STYLE FATTY TUNA SASHIMI WITH LIME WAFU AND CRISPY NORI and KAGOSHIMA WAGYU RICE POT while Matt introduces his DRY AGED MEAT-ROOT WITH FERMENTED CHERRY AND PICKLED WATERMELON and a GRILLED OCTOPUS WITH CONFIT LOCAL POTATO, JERUSALEM ARTICHOKE PUREE AND BLACK RADISH

Guests who opt for the add-on beverage package will experience four carefully paired beverages including Mas Borras, Marimar Acero Chardonnay and Floralis Moscatel Oro all from Familia Torres.

This one-off dinner is limited to forty seats and available for one night only. Advanced booking and payment are essential.

FEB 3rd | 7:30 – 10:30 pm
AED 345 for food only| Add four paired beverages for AED 150

Prices 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 or through WhatsApp

Click here to see the menu.

– ¡Salud!-

As part of The Best Of Dubai: A Dining Experience series by award-winning author of WG Magazine Flavel Monteiro, Chef Vinu Raveendran welcomes Chef Matthijs Stinnissen to a four hands on 21 and 22 January 2021 at Carnival by Trèsind

Both chefs bring their own personal unparalleled culinary flair to the table.

Seats are extremely limited and early booking is recommended to avoid disappointment.

Dates: January 21st and 22nd 2021
Time: 6:30 PM & 9:30 PM
Price: AED 350 / person (food only)

For reservations: +971-522424262 carnivalbytresind@passionfandb.com

Click here to see the menu.

#bocadubai #carnivalbytresind #mydubai @visit.dubai #4hands #bestfinedining #dubaichefs

It’s all about la buena onda (good vibes)

Bound by the Andes from the east and the Pacific from the west, Chile stretches from the belly of South America all the way to the continent’s most southern tip. The cuisine is a combination of traditional Spanish fare and indigenous cooking using local ingredients, mixing European and Middle Eastern influences. Chile’s viticulture, with the recovery of forgotten grape varieties, is making it a world-class producer.

Chileans have boundless hospitality and are all about la buena onda (good vibes) and la buena mesa (good table) which translates into sharing a good meal, uncorking rich reds and crisp whites, and reveling in great company and endless conversations.

This December BOCA offers a limited period pop-up menu of four sharing dishes inspired by the hospitality and cuisine of Chile with a bottle of crisp Chilean Sauvignon Blanc for AED 345. The menu will feature Tuna Ceviche and Fritura de Pescado y Marisco Platter paired with a bottle of Miguel Torres Santa Digna, available only from December 6th to 12th.

DEC 6th-12th ALL DAY
Four courses and one bottle of Miguel Torres Santa Digna or a Jug of Virgin White Sangria – AED 345

Prices inclusive of 5% VAT and subject to 7% Authority Fees. For bookings: 043231833, hola@boca.ae, online link or WhatsApp on +971521607507

BOCA – Discover Chile Week – Dec 6-12 2020 – Menu

Get out the copas for La Rioja

It’s time to take your platos (plates) and copas (glasses) out again, this time for La Rioja, in Northern Spain, where some of the world’s best food and viniculture is produced. In fact, Rioja has been cultivated since Roman times producing high-quality olive oils, white asparagus, artichokes, ‘Piquillo’ red peppers, as well as some of the country’s best lamb, beef and game. Rioja is widely recognized for the complex Tempranillo grape that matches the deep and rich flavors of the region’s cuisine.

From November 22nd to the 28th join us on our recently opened terraces in DIFC as we take you on a gastronomical journey through Rioja. Enjoy a menu of five sharing dishes and a bottle of red Rioja from Familia Torres’s Altos Ibéricos for AED 345. The menu will feature dishes such as Salad of Regional Green Beans and Emirates Bio Farm Dandelion Leaves, Beef Short Ribs in Rioja Sauce, and Suckling Spanish Lamb with Creamy Polenta.

NOV 22ND – 28TH ALL DAY
Five courses and one bottle of Familia Torres’s Altos Ibéricos or a Jug of Virgin Red Sangria – AED 345

Prices inclusive of 5% VAT and subject to 7% Authority Fees

For bookings: 043231833, hola@boca.ae, online link or WhatsApp on +971521607507

BOCA – Discover Rioja Week – Nov 22-28 – Menu

A FEAST WITH FASAEEN Majd Kurdieh at BOCA Art Nights, Nov 2020

We are proud to collaborate with Fann A Porter, gallery space at The Workshop Dubai, to present A Feast with Fasaeen, an exhibition by renowed painter Majd Kurdieh, in celebration of art, food and conversations, at DIFC Art Nights on 17th and 18th November 2020. 

Presenting a selection of works on paper and canvas, the exhibition follows the journey of Majd Kurdieh’s protagonists, Fasaeen, through the delights surrounding food and cooking. The exhibition invites the viewer to investigate a range of expression and emotions, when humor and play are combined with thought provoking writings and poetry, the exhibition aims to shed a positive light in current times.

Majd Kurdieh is a painter whose childlike drawings speak to the soul. His cartoonish like work is a combination of art and literature. The painter lives on the edge of a forest in Lebanon away fromcivilisation and closer to nature where he dreams up his paintings like an alternative world. He uses cartoon-like characters to talk about the current state of the world. Most of Kurdieh’s works are accompanied by his quotes in Arabic that translates to a positive or powerful messages.

His work revolves around two characters, ‘Fasoon’ and ‘Fasooneh’, who are always smiling despite the fact that their world is filled with hardships. Fasoon and Fasooneh are joined by a ‘gang’ made of other animal characters called the ‘Very Scary Butterfly Gang’. Together their main mission is to steal sadness looming over the world with their sole weapon, the flower. His works connect with people on a deeper and meaningful level and are widely collected around the world. 

Recently, Kurdieh has featured in solo and group exhibitions at BBA Gallery, Berlin (2019), Manara Arts & Culture, Jordan (2020, 2019); Fann-A-Porter, Dubai (2019, 2018, 2016), El-Sawy Culture Wheel, Cairo (2019), and Athar Al Farasheh, Aleppo (2011), Sikka Art Fair, Dubai (2018) and Art Bahrain, Manama (2019, 2018). His works are housed in public and private collections in the Middle East and abroad, including HE Dr. Zaki Nusseibeh’s private collection and the Atassi Foundation.

Born in Aleppo, Syria in 1985, Kurdieh lives and works in Amsheet, Lebanon.

For bookings: 043231833, hola@boca.ae, online link or WhatsApp on +971521607507

Majd Kurdideh BOCA Catalogue Nov 2020

FESTIVE SEASON & NYE PACKAGES

Our Festive Season packages are valid from Sunday 15th of November 2020, until Saturday 16th of January 2021 starting from AED 295 per person. New Year’s Eve all inclusive packages start from AED 400 per person.

FESTIVE SEASON EARLY BIRDS: Confirmed bookings with a 50% deposit by 14th of November 2020 receive a 10% discount and a waiver of 10% service charge.

NYE EARLY BIRDS: The first 5 tables to book will receive a complimentary bottle of Champagne

Guaranteed booking is essential | Kids below 8 years dine for free | Packages valid from Sunday 15th of November 2020, until Saturday 16th of January 2021 including Boxing Day, Christmas Eve, Christmas Day, New Year’s Eve and New Year’s Day

DIETARY REQUIREMENTS: Please inform us of any allergies or dietary requirements when booking and we will customize the menu accordingly

BOCA FESTIVE MENUS 2020

For bookings: 043231833, hola@boca.ae, online link or WhatsApp on +971521607507

We have teamed up with our friends at meat melt to bring you their famous salt beef that literally melts.

Available in BOCA for dine in or takeout every Saturday from 12pm throughout November and until stocks last.

✖️BOCA’s collaboration of Salt Beef pizzetta, Salt Beef BOCA Truffle Chips, Salt Beef Huevos Rotos & more
✖️Menu also includes meat melt’s signature salt beef buns.
✖️Reservations & walk-ins welcome.
✖️Buns & Limited BOCA Menu available from 12PM until sold out.
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BOCA x meat melt Menu
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For bookings: 043231833, hola@boca.ae, online link or WhatsApp on +971521607507

From November 2nd to the 8th BOCA will join the annual International Sherry Week from Jerez in Andalucía, Spain. Andalucía is synonymous with Spain: lots of sun, fiestas, guitars, and flamenco. Its most unique feature, however, is the remnant of its Moorish past leaving a visible mark on the region’s architecture, culture, and gastronomy.

To celebrate the Sherry Festival and all things Andalucía, BOCA will host celebrity chef and cookbook author, Bethany Kehdy for an exclusive evening on November 4th, where guests will experience a specially-curated menu celebrating the common history and a lingering shared lineage between the food heritage of Andalucía and the Middle East.

Bethany, along with BOCA’s head chef Matthijs Stinnissen, will cook four courses comprising dishes such as OYSTER ESABECHE with locally-sourced Dibba Bay oysters; a selection of tapas including POTATO KEBBEH CROQUETAS stuffed with basturma, shanklish and Manchego cream; RABBIT AND RAS EL HANOUT EMPANADA; followed by a SEAYADEEYA – an Arabian fisherman’s paella delight; and finished with a BURNT APRICOT FLAN with salted caramel. These will be served with five sherries or with a juice pairing.

Throughout the week, and available all-day BOCA also offers a specially curated TAPAS BOARD for two including a selection of croquetas, tortillas, cured meats and more, paired with two glasses from a selection of five sherries for AED 200.

NOV 2 – 8 ALL DAY | Tapas Board and two glasses of Sherry or two mocktails AED 200
NOV 4th | 7:30 pm – 10:30 pm | BETHANY KEHDY x BOCA FOR ANDALUCÍA MENU
Four-courses and Five Sherries AED 395 | Four-courses and Paired Juices AED 295
10% discount for all online payments made before Nov 2nd

Prices inclusive of 5% VAT and subject to 7% Authority Fees and 10% Service Charge | Booking is essential | 

For further information and booking please call 043231833, email info@boca.ae, WhatsApp on +971521607507 or book through this link

BOCA – Bethany Kehdy for Andalusia – Nov 4 2020 – Menu