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Burj Al Arab Jumeirah and chef Nathan Outlaw lift the culinary curtain to reveal the menu at ‘Nathan Outlaw At Al Mahara’

Sticky Toffee Pudding

A sneak-peek into signature dishes – reservations being taken now

Following the much talked about announcement of the partnership between Burj Al Arab Jumeirah and renowned British chef Nathan Outlaw, the wait to find out which delicious dishes Nathan will serve at his new look seafood restaurant ‘Nathan Outlaw At Al Mahara’ is finally over.

Due to open on 24 September 2016 and with reservations already pouring in, Nathan Outlaw At Al Mahara is set to offer great food with down to earth, high quality hospitality and a fun, buzzing atmosphere.  

Poised to take Dubai’s culinary scene by storm, the exciting menu celebrating British cooking, is a true reflection of Nathan’s style with most of the dishes on the menu created especially for Burj Al Arab Jumeirah.  

Commenting on the menu, chef Nathan Outlaw said: “My style of cooking is one of simplicity but with complex flavour combinations, using top quality local, seasonal, responsibly sourced ingredients. This is what people can expect from the menu. I want the seafood to shine and the taste to make the impact. I like to hook it and cook it, simple and uncomplicated. Desserts are important too, so they will play a starring role.”

The signature dishes include:
Lobster Risotto
Prepared with zesty oranges, fresh basil, and spring onions, the signature Nathan Outlaw Lobster Risotto is a dish close to Nathan’s heart. He introduced the dish at his first restaurant at the age of 24 with very little investment and the recipe has remained with Nathan to this day. Nathan created the risotto using odd-sized, less-expensive lobsters; since the specimen-sized and gourmet standard crustaceans were not in his price range. Speaking about his experience with the lobster risotto, Nathan said: “That experience defined the way I think about cooking. It taught me to use entire crustaceans, or the whole fish to reduce waste and keep the entire cooking process sustainable.”  

Crispy Oysters and Caviar
Seafood lovers are in for a real treat with this unusual oyster dish. Nathan will be using award winning Porthilly Oysters from his home county of Cornwall in the UK. With a crispy outside, the beautiful flavour of the oyster on the inside, a topping of Caviar and sides of cucumber and oyster sauce, this dish will truly surprise and delight the tastebuds.   

Sticky Toffee Pudding
Nathan will be re-introducing a typically British dessert, Sticky Toffee Pudding, to the Middle Eastern palate. This dish is particularly special as the recipe belongs to Nathan’s 11-year-old daughter.  “My daughter won the Sticky Toffee Championships with it in the UK, so I’m very proud to have it on the menu,” he explains. Served with Jersey cream and dates stuffed with apple jam, this mouthwatering dessert is guaranteed to fly out of the kitchen.  

Other signature dishes on the menu include freshly-harvested Raw Scallops, featuring herb mayonnaise and tartare dressing, and the Citrus Cured Brill, alongside anchovy, smoked almonds and basil.

Bookings are now being taken for Nathan Outlaw at Al Mahara. Chef Nathan Outlaw will be in the kitchen from 24 September - 3 October with Head Chef, Pete Biggs there all year round. The restaurant is open for lunch from 12:30pm - 3pm, dinner from 7pm - 11:30pm. The set menu is priced at AED 450 for a three course lunch and AED 650 for a four course dinner.

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