Atlantis, The Palm’s recently-launched, trailblazing initiative, Atlantis Atlas Project, promises a long-term sustainability drive on a resort-wide level. Now, guests can enjoy environmentally-friendly menu items from eight restaurants including Bread Street Kitchen & Bar, Hakkasan, Seafire Restaurant & Bar, Ronda Locatelli, Nobu, Wavehouse, WHITE Restaurant and The Shore.
In a new move focused on celebrating local businesses and producers while driving and growing sustainable action in the region and reducing overall carbon footprint, Atlantis, The Palm’s expert culinary team have worked closely with UAE-based farmers, businesses and accredited suppliers to develop sustainable dishes featuring locally-sourced, seasonal and organic ingredients.
Kelly Timmins, Director, Conservation, Education and CSR at Atlantis, The Palm, says: “A key focus for Atlantis, The Palm is to look at increasing our use of local suppliers and vendors as part of our commitment to drive the whole local economy. We’re trying to see how we can source perishable products responsibly. Sustainability is a journey and to get there we need the involvement of our community.”
Bread Street Kitchen & Bar
At Gordon Ramsay’s Bread Street Kitchen restaurant, new-to-the-menu sustainable dishes are executed with all the high-quality and contemporary flair diners have come to expect of this favourite Dubai venue. Guests can enjoy a classic starter with a regional riff thanks to its burrata dish, which sees the locally-produced, creamy Italian cheese served with sweet, organic tomatoes, sundried tomato pesto and freshly baked focaccia.
The super food salad meanwhile, offers a nutritious taste of the region’s best, showcasing premium quality, locally and sustainably grown kale from Dubai-based Uns Farm, alongside fresh cabbage and fennel. Turning to main courses, diners can tuck into delicious sea bream with roasted seasonal vegetables, brown shrimps and garlic butter sauce reassured by the knowledge that the fish, like all the fish on the Sustainable Menus, is organically certified and sustainably farmed at local fisheries.
At Hakkasan, the internationally-loved dim sum selection has been given a local makeover, with the popular glazed golden puffs filled with a mix made from chestnut mushrooms grown and hand-picked in the UAE. Further regionally-focused additions to the menu are planned for later on in the year.
Seafire Steakhouse & Bar
The sustainable section of the menu at Seafire offers an ode to local ingredients, regional flavours and responsibly sourced produce. Must-try dishes include the organic beetroot cured salmon carpaccio, featuring a jus made from UAE-based Green Fields Farms’ cucumbers alongside Uns Farms’ signature mixed leaves, sustainable salmon and crisp Arabic bread.
Adding to that, a mushroom risotto crafted with a selection of locally handpicked mushrooms and finished with crispy parmesan poppers and a decadent truffle cream might just be the ultimate, luxurious comfort food. The catch of the day option meanwhile gives guests the opportunity to sample the freshest, certified organic, locally farmed fish available, served with corn salsa, spinach purée and grilled lime.
Fusing Italian flavours, inspiration and cooking techniques with fresh, local ingredients, the new additions to the menu at Ronda Locatelli promise plenty to get excited about. Pizza fritta di grano saraceno sees the traditional buckwheat fried pizza topped with delicate, marinated local sea bass, sliced potatoes and parsley cream, while the fettucine e funghi misti is taken to the next level thanks to a selection of local, handpicked mushrooms.
The orata all’acqua pazza is a lesson in fresh, seasonal ingredients cooked with finesse – think sustainably sourced organic sea bream, bursting-with-sweetness locally grown candy tomatoes and fragrant basil. Turning to dessert, the pannacotta al melone, made with locally grown melons, is the perfect end to the meal.
The chefs at Nobu have worked their innovative culinary magic and the sustainable menu reads (and tastes) like a dream. Locally grown shiitake mushrooms have been incorporated into not just one but two elegant dishes; there’s a new take on Nobu’s famous mushroom salad featuring crispy handpicked shiitakes in a umami-rich goma truffle dressing, as well as a classic seared scallop with yuzu and mushroom dish. For something a little bit different, the sustainably-farmed organic salmon newstyle is guaranteed to please, as is the ceviche of local sea bass with coconut.
New menu offerings at Wavehouse offer the perfect picking food, with an environmentally conscious slant. Moreish, sticky free-range chicken wings accompanied by aji amarilli and mango are so good, it’s hard to stop at just one, while the free-range rotisserie chicken is a great option for those feeling a bit more peckish. Two punchy, fresh, full-flavoured salads demonstrate how these dishes should be done, with the tomato salad bringing together four types of juicy local tomatoes, pickled shallots and sweet, organic melon. Furthermore, the local beetroot salad sees the earthy flavour of the vegetable offset by creamy ricotta, pistachios and the tang of balsamic vinegar.
Even those enjoying their food poolside can do so happy in the knowledge that those dishes have been prepared responsibly and sustainably, thanks to the choices on The Shore menu. Packed with all the flavour, texture and colour expected from the popular taqueria, the Mexican salad makes a star of Uns Farms’ mesclun lettuce pairing it with some of the cuisines more classic ingredients including black beans, smooth Hass avocados and creamy Oaxaca cheese.
The organic hammour ceviche sees the sustainably and locally farmed fish thinly sliced and finished with lime, coriander cress, jalapeño and black truffle to make the ideal hot weather dish, while the local fish tacos ‘baja style’ features fresh corn tortillas filled with organic sea bream, cabbage slaw, tamarind sauce and chipotle mayo for a tangy, slightly spicy taste sensation.
Sustainable choices at WHITE Restaurant are as chic, contemporary and inviting as the stunning Mediterranean-inspired spot itself. Those after something light to nibble away can try the flavour-rich organic hamachi, mangosteen and jalapeños dish or the Uns Farms’ salad fraicheur, featuring organic mixed leaves, local heirloom tomatoes, edamame beans and radish. The more substantial organic local mushroom cannelloni is made with UAE-grown portobello, chestnut, button and oyster mushrooms and finished in decadent Dubai-style with a foie gras and truffle emulsion.