What's On Dubai - Feb 2021

Page 35

FOOD

How to spend the equivalent of your monthly/ annual grocery budget in a weekend…

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Ice cream at Scoopi Café It wouldn’t be Dubai without a little gold, and Scoopi’s pricey dessert is packed with it. The black diamond ice cream proudly claims to be the most expensive dessert in Dubai, made with Madagascan ice cream, Iraninan saffron, rare Italian black truffle and 23 carat gold. Served in the most extra gold plated bowl you’ve ever seen (which you can keep). a Jumeirah Beach Road. Tel: (050) 113 8497. scoopicafe.com

Caviar sushi at Netsu

Steak at Nusr-et

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For a cool Dhs1,250, you can feast ,25 0 on 400 grams of golden sirloin at Nusr-et’s infamous Dubai restaurant. Many have tried it, but usually it’s those famous faces (e.g. famous footballers, actors and reality stars). a Four Seasons, Jumeirah. Tel: (0) 44074100. nusr-et.com

Every meal should start with a bite of caviar, are we right? At Netsu by Ross Shonshan in the Mandarin Oriental, stop by two bite-sized pieces of Oscietra Russian caviar topped with nori crisp and fresh wasabi for a mere Dhs600. a Mandarin Oriental, Jumeirah. Tel: (0)47772232. @netsudubai

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Caviar at Ossiano It’s no surprise that this luxurious Atlantis restaurant comes top on our most expensive list. While most of the dishes on the menu cost more than a monthly food shop, the royal beluga caviar is the one at the top of the list, coming in at Dhs4,959 for a 50g portion. Chances are you’ll need more than that to fill you up for dinner, so for a full meal you’re looking at dropping the cost of a five-star holiday. a Atlantis the Palm, Palm Jumeirah. Tel: (04) 426 2626. atlantisthepalm.com

Set menu at Hoseki

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Intimate nine-seater restaurant, Hoseki, has limited menu options. The Ruri menu consists of an appetiser, sashimi, grilled fish, sushi, miso soup and an omelette, all for the grand total of Dhs1,400. a Bulgari Resort Dubai, Jumeirah Bay Island. Tel: (0)4777 5433. bulgarihotels.com What’s On_35


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What's On Dubai - Feb 2021 by Motivate Media Group - Issuu