BOCA Unveils a Limited-Edition Menu Featuring a Secret UAE Ingredient for Climate-Resilient Cuisine. Chef Patricia Roig, Emirates Nature-WWF and the International Center for Biosaline Agriculture (ICBA), explore the power of a native wonder crop in mainstream dining
Teaming up with Emirates Nature-WWF and the International Center for Biosaline Agriculture (ICBA), award-winning restaurant BOCA launches a limited-availability halophytes menu featuring native Salicornia and Arthrocaulon to explore the potential of this wonder crop in mainstream dining, ushering in a new era of sustainable and resilient cuisine.
Halophytes are plants that have adapted to thrive in saline environments, often found in coastal ecosystems and habitats such as salt marshes. Two species of local halophytes, Salicornia and Arthrocaulon, grow naturally in different areas along the UAE coastline.
Halophytes act as strong carbon sinks, removing carbon from our atmosphere and storing it within their biomass and the soil below. They are also delicious and nutritious! Analysis of local halophytes reveals that they contain all nine essential amino acids—a rarity among plants—high levels of vitamin B12 and significant amounts of antioxidants.
BOCA, Emirates Nature-WWF, and ICBA’s alliance is part of the wider “Nature-based Solutions for Climate, Biodiversity & People” (NbS) project in the UAE. One of the project’s goals is to advance innovation and sustainability of local food production, ultimately contributing to small-scale business growth.
Chef Patricia Roig has crafted a special four-course menu featuring local halophytes. The menu begins with BOCA’s signature sourdough and Andalusian regañá, served with tomato salsa and eggplant alioli. Guests can then enjoy a refreshing Salicornia & Seaweed Salad with avocado, sesame dressing, and pure harvest cherry tomatoes. The next course offers Green Orzo, made with Salicornia pesto, stracciatella, chili oil, walnuts, and Salicornia breadcrumbs. The main course features Local Mackerel paired with Salicornia tempura, fennel, trout roe, and Salicornia dressing. Dessert is a Camel Milk & Shih Flan with vanilla, fig sorbet, and meringue.
Guests are encouraged to explore these local halophytes and share their feedback for a chance to win one of two Ă la carte brunch vouchers for two at BOCA. Feedback is essential for the project to accurately assess the potential demand for this crop and future decisions.
The Halophytes Week menu is available by pre-order and on a first-come, first-served basis until supplies last. Click here to see the menu.
It includes BE WTR and is available all day from September 9th to 15th for AED 250 per person.
Head to www.naturebasedsolutions.ae to learn more about the “Nature-based Solutions for Climate, Biodiversity & People” (NbS) project in the UAE.
Prices are inclusive of 5% VAT and subject to 7% authority fees. For bookings guests can contact 04-3231833, WhatsApp +971 52 160 7507, or email hola@boca.ae, Instagram, through /BOCADubai
