Eating Out
Edited by
Amy Mathieson
amy.mathieson
@itp.comEating Out
timeoutdubai.com July 25 – August 7 2018 33Chocs away
Amy Mathieson finds there’s more than just dessert laced with cacao at Cocoa Kitchen
E
ver fancied a toasted chocolate pita
with your Turkish eggs? How about a
cocoa-crusted cheeseburger, cacao
hummus or a side of white chocolate
mashed potato?
If you can’t get past 11am (or even
breakfast) before breaking into the Dairy
Milk, then Cocoa Kitchen in City Walk will
help your cravings, in a more grown-up way.
And the restaurant now has a new menu
offering more than 40 dishes – including
both savoury and sweet options – using
cacao from all around the globe.“We hope to show that chocolate is a
universal ingredient that can be used in
more than just desserts – it can accentuate
the pavours of a wide variety of savoury
foods,” says chef Domenico Santagada.
“We have taken recipes from around the
world – all the way from Italy to India – and
enhanced each dish with just the right
proportion and type of cacao. We use it in
different forms and it all has a different
cocoa percentage and pavour proole.”
The chef’s favourite dishes include
chocolate barbecue short ribs and achocolate sphere crème brulée. Others
include nib-crusted beef tenderloin and
butternut squash and cocoa ravioli.
What catches our eye, however, is this
unusual pairing of dark chocolate linguine
with Alaskan king crab. Made with 65
percent Alto El Sol chocolate, the pasta
is tossed with with fresh vine tomates,
shallots, garlic, lemon, tarragon and basil.
Fear not, if you’re feeling less
adventurous there’s always a brownie...
Dhs75. City Walk, Al Safa Street
(04 343 2506).NEW
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