Conceptual dining space Inked returns with a dinner inviting guests to experience extreme ends of the temperature spectrum...
Created by Executive Chef Hadrien Villedieu, who is using techniques that are “so contradictory and yet work in perfect symbiosis in the palate”. The set menu includes a juxtaposition of burnt and frozen tastes, with dishes such as toasted brioche and burnt onion soup and beef brisket served with butter snow and mushroom ice cream. The dinners take place from the 20th to the 25th of July with one seating per evening at 8:30pm. The experience is priced at AED 350 per person and includes a five-course dinner menu with drinks. A vegetarian menu option is available when requested in advance.
Ideal For
Blowing hot and cold
Signature Dishes
Black olives sablé, spicy foie gras & pear chutney; toasted brioche with truffle & parmesan shavings, onion hash, white chocolate, burnt onion soup and beef brisket with amber oil, baby potatoes, charcoal aioli, butter snow & mushroom ice cream.
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20
Jul
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25
Jul
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Inked
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Experimental
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Al Quoz
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Alserkal Avenue, Al Quoz Industrial Area 1, Dubai
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International
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+971 50 845 1359
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