Bask in the summer eats
The Ivy Dubai is five and fresh
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