The homegrown lifestyle destination’s new menu holds a strong emphasis on ingredient-driven offerings, making it an excellent choice for a laid-back alfresco dining experience
Dubai, UAE –– Perfectly nestled within the picturesque waters of JA The Resort’s marina, Soul Beach Dubai is a homegrown haven that weaves a tale of sustainability and gastronomic passion. The idyllic beachside retreat has welcomed a new chef who has elevated the dining concept within the venue.
At the heart of its culinary philosophy lies the concept of being ‘Ingredient-led’. This approach means that Soul Beach’s talented team is dedicated to harnessing the full potential of each ingredient, allowing it to shine in every dish. Taking a holistic approach, and viewing ingredients as the stars of the show, the creative process is seen from start to finish.
The reimagined menu offers a number of new must-try dishes including the burrata which is made with local honey from Hatta and homegrown garden cherry tomatoes, as well as mouth-watering fresh seafood including pan seared scallops paired with roasted cauliflower and an aromatic beurre blanc sauce, a fresh and light sea bass ceviche and grilled tiger prawns which is fused together with a rich mango sauce and locally inspired freekeh tabbouleh, as well as Dibba Bay oysters.
A dish from the sea, which is recommended personally by Chef Sérgio Cruz himself, is the seafood rice, not only is it plated beautifully but it bursts with flavours. It comprises creamy rice, a seafood medley of shrimp, prawns, and clams, and is topped with coriander and lemon foam. Meat aficionados can savour a number of dishes including the braised lamb roulade, which is paired with eggplant, mint labneh and dressed with gremolata, or opt for the beef tenderloin with potato mousseline and roasted vegetables.
Soul Beach’s commitment to ‘farm-to-table’ dining is evident through the incorporation of key ingredients sourced directly from its resident bio garden. These ingredients are carefully nurtured and harvested at the peak of their flavour, ensuring that the dining experience is as fresh and vibrant as it can be. Furthermore, the venue pride itself on offering ‘off the menu’ seasonal dishes, which showcase the very best produce from the garden that is in season. This not only celebrates the flavours of the moment but also highlights its dedication to sustainable and eco-conscious dining. The menu is a testament to this unwavering dedication, showcasing the origin and quality of the ingredients. From the crisp farm-fresh vegetables to the exquisite seafood selections, the plates that fly out of the kitchen at Soul Beach Dubai embody the true essence of its components.
What truly sets Soul Beach Dubai apart is its commitment to sustainability. With a zero-waste policy, the restaurant’s skilled chefs craft dishes with care, while the mixologist combine flavours using the same ingredients, such as herbs, leaving no room for waste.
A mere 20-minute journey from Dubai Marina, it beckons diners seeking a sustainable and farm-to-table culinary experience, offering a tranquil escape from the city’s hustle and bustle. At the helm of this culinary journey is the newly appointed head chef, Chef Sérgio Cruz, whose globetrotting adventures have enriched his culinary prowess. With a blend of international experience, professional finesse, and an undying passion for gastronomy, Chef Cruz consistently delivers culinary excellence. His dedication to top-tier ingredients and the fusion of culinary traditions set him apart as a culinary visionary, pushing the boundaries of gastronomy. Before joining Soul Beach, Chef Cruz worked at prestigious hotels and resorts in Dubai and Europe, including Michelin and Gault&Millau recognised restaurants in Switzerland and Portugal, such as the one-Michelin star ‘The Alpina’ in Gstaad.
Soul Beach Dubai is more than a restaurant; it’s a celebration of sustainability and a testament to the dedication of Chef Sérgio Cruz and his team. Embark on a journey of flavours and stories, where each plate tells a tale of the land, the sea and the passion that transforms ingredients into culinary masterpieces.
