Tucked away in the heart of Dubai’s financial district is BOCA, a modern European restaurant influenced by Spanish cuisine, with a strong commitment to sustainability and local sourcing.
BOCA has unveiled 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.
For the first time, the venue will 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’.
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 CRUDO’ with local edible flowers and herbs from Mary Anne’s Farm on the way from Dubai to Al Ain.
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.
To celebrate the launch of these new menus BOCA is offering a tasting menu made of eight dishes recommended for sharing between two guests starting from AED 495 for food only.
