With its prime location in Souk Madinat Jumeirah, folly by Nick & Scott offers an informal take on modern dining in a relaxed, welcoming environment. This November, the duo has launched their seasonal menu, with all-new eclectic modern European tapas style dishes, while some of the Nick & Scott classics remain.
Transporting diners on a culinary experience, the new menu encompasses delicious dishes intricately prepared using the finest ingredients and contemporary cooking methods.
With a playful take on traditional fine dining, diners can choose from dishes including:
Air dried duck, sweetcorn and trompettes
French duck breast that has been brined, smoked and hung to air dry for a week, before crisping it in the oven, served alongside a sweetcorn puree and a fricassee of trompette mushrooms and tarragon.
Shrimp, apple and green chili
Omani-sourced shrimp cured in salt, sugar and lemon zest for three hours before roasting, served with a delicately prepared apple and hazelnut salad and a light emulsion using the shells and trimmings from the shrimp.
Halloumi, pumpernickel and watermelon
The Middle Eastern cheese is homemade using a technical heat and strain process. The accompanying watermelon is prepared by being juiced and set with agar agar to transform into a smooth gel, while the other part is finely diced and left to drain, completed by the skins being cooked in a thick sugar syrup with star anise, cloves and cinnamon.
A-grade Foie Gras, cherries and cocoa and Bresaola, artichoke and girolles
The French Foie Gras is marinated with salt, sugar and sherry vinegar for three hours then quickly cooked, pressed and chilled, before being sliced and finished with a cocoa nib sponge crouton and home pickled red cherries.
Scallops, cucumber and horseradish
Prepared using fresh hand-dived scallops from Norway, seasoned with horseradish, salt and cooked a la plancha. The dish is served with fresh cucumber which has been compressed with sesame dressing rolled with samphire and spring onions and finished with a horseradish cream.
Whether dining in the main restaurant, Kitchen Bar or Garden Terrace each dish is delivered in the same relaxed way – beautifully presented, flavoursome and cooked by the resident expert chefs.
folly by Nick & Scott has quickly become a Dubai institution with each dish expertly prepared using only the finest ingredients and cooking knowledge.
Nick Alvis, whose favourite dish is Mandarin, yoghurt and rosemary – a take on a fabulous sherry trifle, says: “This is a very exciting time for us and the restaurant. The new menu is packed full of big bold flavours and dynamic creations for all tastes.”
From sourcing local produce to seasonal ingredients and innovative cooking methods, guests can be assured that everything they eat is of the highest quality.
Scott Price, who is a fan of the hazelnut, vanilla and salted caramel believes Dubai’s restaurant scene is emerging as something to be proud of, “Standards have increased across the emirates and that is a good thing. We at folly continue to provide our diners with refined food prepared in a modern way, offering something unique to this vibrant and lively city.”
