BOCA restaurant, located in DIFC, has launched a new seasonal menu: Winter 2020.
BOCA is placing the humble beetroot as a star: dry aged “meatroot” is a vegan dish of intensified beetroot, aged like a fine steak and served with infused watermelon, cherry and kombucha glaze.
Building on the popularity of our previous sweet potato version, the chef continues to try out different renditions of hummus. This season, he presents the white bean hummus made with Tuscan beans.
BOCA’s black rice stuffed local squid is served over a bed of mixed sautéed local spinach with cauliflower purée and roasted squid consommé. Seared emirati seabream is made using fish from the local fish farm in Jebal Ali and served with kimchi, eggplant aioli, crispy black rice and local herbs and flowers, while scallop & avocado is a dish of raw hokkaido scallops, coriander gel, crispy corn and ají amarillo.
Two desserts deserve special mentions: chocolate and blood orange and crema del golfo. The latter is BOCA’s take on the crema catalana prepared using camel milk ice cream, saffron and glazed with a local delicacy from the Arabian gulf, ‘omani halwa’.