Folly by Nick & Scott has launched a new weekend lunch on the terrace overlooking the waterways of Madinat Jumeirah.
The new lunch concept features five courses presented to the table, allowing guests to graze over the course of three hours.
Chefs Nick and Scott create the menu each weekend and tailor the offering around seasonality and availability of local produce.
Starter options include chicken liver parfait, date chutney and brioche, followed by smoked salmon, sesame and radishes and stracciatella cheese, basil pesto and ciabatta croutons – all of which are presented on wooden boards, in a shareable style, so guests can graze at a leisurely pace. Larger courses brought to the table include their wagyu sirloin and foie gras, accompanied by Yorkshire puddings, roasted potatoes and a selection of greens, finishing up with delectable desserts, such as the blueberry and vanilla cream cheese mille fueille.
Having worked closely with Nick and Scott throughout the brand development stages, Viktorija Paplauskiene, general manager and their bar manager, Raven Rudolph, have created a beverage selection that has been chosen to show diversity and depth in regions, styles and flavours. The team have also created the Garden Punch, a signature mix of gin, green tea, midori melon liquor, dry vermouth with cucumber and lemon, which is presented in a self-serve barrel.