Teible launches ten-course tasting menu inspired by Nabati poetry
Teible launches ten-course tasting menu inspired by Nabati poetry
Teible presents a ten-course tasting menu inspired by Nabati’s poetry as part of its second season menu series at home-grown dining destinations
Opening in 2022, Teible is a homegrown food concept that includes an artisan bakery and upscale local seasonal dining at the Jameel Arts Centre on Jadhav’s waterfront.
Diners who come to Teible can look forward to healthy seasonal harvests that are locally foraged and fermented, in a limited tasting menu with Scandinavian flavors in mind and filled with local produce and sustainability. At Teible, you can rest assured that combining simplicity with innovation maximizes the potential of each ingredient.
Now, the farm-to-table restaurant has revealed its new gourmet tasting menu, starring ten exquisitely prepared dishes inspired by Nabati’s poetry in honor of the country’s bounty, art, culture and nature.
Available only during dinner service, the experience is prepared with local ingredients to respect the authentic Bedouin way of life. Each dish draws inspiration from a Bedouin speech titled “Each night of the week, I say thin lines,” a Nabati poem that captures the Bedouin way of life and the distance from the land and the Long nights for loved ones, pearling, around May to September.
by-product
tongue twister
Brainstorming
Crafted by Executive Chef Carlos Frunze, this fish dish, dubbed “The By Product,” features creme caramel, mushroom powder, ricotta caramel, and toasted croissants. “Tongue Twisters” followed, including homemade corn miso crackers, smoked eggplant caviar, corn honey, local carpaccio and buttermilk popcorn liquid gel; while “Brainstorm” centred on Iranian black caviar, served with Smoked milk giblet pudding, seaweed liquid gel, local black honey and citrus chive oil.
stuffed wings
Miso and Root
After this, grab a portion of “Stuffed Wings” (saffron chicken wings with grilled wings soy sauce glaze and celery vinegar fragrance) and “Miso and Roots” (pumpkin seed miso roasted squash with sesame koji, fermented tomato powder, fig leaf oil and nasturtium ).
duck and dates
2-way camel
desert squab
Ask for a “Duck Date,” a delightful spiced duck breast, fermented date crème fraiche, roasted pickled heirloom carrots, and roast duck gravy; and “2-Way Camel,” which showcases tenderloin tartare and slow-cooked camel hump , koji on umami toast, mayonnaise and a cinnamon moringa glaze. Fried ghaf squab Next is a dish called “Desert squab” with braised cabbage, herbal kombucha liquid gel and a hibiscus glaze.
figs and milk
The ninth course, spearheaded by Teible’s Executive Pastry Chef Sheerin Ghaffar, offers “Figs and Milk,” which combines roasted figs with sweet goat cheese; followed by a second dessert and final course, “Ugly Corn” . This treat showcases a mix of corn, including corn meringue, sweet corn cream, and frozen corn nuggets topped with grilled corn, corn honey, and popped corn kernels.
Those pursuing a vegan or vegetarian lifestyle will be happy to know that Teible also offers tasting menus, which are available upon request.
Wednesday to Monday from 6pm to 10pm. AED 450 per person (including 10 courses). Book in advance.Call +9714 243 6683 or email info@teible.com. fiveYes website or Instagram.