DIFC’s BOCA has launched a new menu featuring ‘more concise, seasonal and local’ dishes.
Releasing menus four times a year following the seasonality of local produce, seafood and fish in the Arabian Gulf, BOCA’s new dishes include starter-type offerings such as Dibba Bay oysters and sweet potato hummus.
The Pizzettas and Paellas section includes classics and vegan options, followed by mains such as charred squid, spatchcock baby chicken, Emirati seabass linguini pasta and more.
On a sweeter note, desserts feature a black forest chocolate bar and a matcha tiramisu. BOCA also offers a tapas section starring vegan tacos, mini Wagyu beef burger and other options.
Familia Zuccardi is hosting an Argentinian takeover of BOCA on October 2, serving up ceviches, empanadas and gaucho-sized portions of grilled ‘Asado’ featuring barbequed short beef ribs, chorizo, steaks and slow-cooked lamb. There will also be a special plant-based version, all to be followed by a finale of a black chocolate block and cherry compote.
According to the restaurant and bar, BOCA sources ingredients locally and supports local farmers and fishermen wherever possible.
