Bask in the sum­mer eats

The Ivy Dubai is five and fresh

7 Days in Dubai - - LIFE -

I conic Bri­tish Dubai brasserie The Ivy is mark­ing its fifth birth­day with a month-long cel­e­bra­tion and the launch of their sum­mer menu, de­signed by new head chef Ros­alind Parsk. Pre­vi­ously from the Pier­chic kitchen, Ros­alind uses her culi­nary flair to trans­form sea­sonal favourites on to the plate.

“My fo­cus was to work with sea­sonal pro­duce, par­tic­u­larly the fan­tas­tic fresh fish cur­rently on of­fer. Savour­ing the flavours of sum­mer and fo­cus­ing on sub­tle de­tails, with bursts of un­ex­pected taste com­bi­na­tions,” she ex­plains. Since the weather can get very hot, Parsk says cus­tomers need less braised and heavy dishes, and more re­fresh­ing, lighter meals.

“We drive our menu through what is in sea­son at that time. We have a lot of great pro­duce and sum­mer flavours for every­one to en­joy. Peas and broad beans are in sea­son. As­para­gus is great right now,” she says.

For starters, ex­pect ad­di­tions like pan-fried scal­lops with foie gras dress­ing and crab tortelli­nis with le­mon grass and co­conut foam, which Ros­alind says is a must-try.

The mains in­clude At­lantic lob­ster with sauce an­ti­boise and sam­phire, along with Lough Erne salt moss lamb loin. For a sweet fin­ish, Ros­alind adds the new sum­mer berry pie with crème fraiche ice cream (in­set), and cre­ates a dif­fer­ent twist to their sig­na­ture dessert by in­tro­duc­ing the rocky road crackle bomb with bub­ble gum cho­co­late sauce. Hail­ing from a big foodie fam­ily, Ros­alind’s love for cook­ing started at home. “I’m one of seven chil­dren so home life was pretty crazy. Once a week we would go and spend the day with my grand­par­ents to get some one-on-one time, I used to spend my time cook­ing with them and I loved it.” When asked if it’s hard cater­ing to multi-cul­tural pal­ettes Ros­alind says it’s all about stick­ing to the clas­sics and qual­ity. “When you come to The Ivy you know what to ex­pect. If it’s the ex­pats com­ing to visit or oth­ers, they know when they come to The Ivy they will get the best of Bri­tish here.” At the of­fi­cial party on May 19, a spe­cial five-course set menu (start­ing from Dhs350) will be served, along with live en­ter­tain­ment. The fol­low­ing two days, The Ivy brunch will fea­ture high­lights through­out the years. Book at 04 319 8767

HEAD GIRL: Meet The Ivy’s new head chef Ros­alind Parsk

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