New details of Nathan Outlaw’s Burj Al Arab restaurant have been revealed — and by that, we mean the answer to ‘what can we eat?’
Good news if you love sweets: Outlaw says they play a “starring role”.
British chef Outlaw, known for his seafood, opens Nathan Outlaw At Al Mahara in September, part of a wide-ranging refurbishment of the luxury hotel that included the addition of a deck at the back.
It’s the first time that the hotel has let a chef put his name above the door of a restaurant. Reservations being taken now for seating for the September 24 opening. Outlaw will be in the kitchen on the night, and until October 3, when head chef Pete Biggs takes the reins.
The hotel says the outlet, open for lunch and dinner, will have “down-to-earth, high-quality hospitality and a fun, buzzing atmosphere”.
“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,” said Outlaw in a statement.
He revealed three signature dishes on the menu. Lobster risotto, a dish he created for his first restaurant, which he opened at the age of 24, has oranges, fresh basil and spring onions. It’s a signature, he says, because he learned to use lower-priced lobster as he was just starting out with little funding. “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.” The luxurious-sounding crispy oysters and caviar uses Porthilly Oysters from his home county of Cornwall in the UK, while the down-to-earth element comes from sticky toffee pudding — the recipe is from his 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.” It’s served with Jersey cream and dates stuffed with apple jam. A set menu is Dh450 for a three-course lunch and Dh650 for a four-course dinner. Call 04-301777.
