With refreshed interiors that support Teible’s heightened sustainability focus, the fark-to-table restaurant has officially re-opened doors to welcome diners with its Season 3.0 menu offering
Seasonal, farm-to-table restaurant Teible has re-opened its doors at Jameel Arts Centre waterfront, following a brief hiatus to further enhance the restaurant’s offering and support the brand’s direction as a LOHAS (Lifestyle of Health and Sustainability) company.
During the temporary closure, Teible implemented subtle, earth-friendly upgrades to the restaurant’s interiors to ensure materials used throughout the venue work to preserve the natural environment, while its team of chefs thoughtfully created the menu offering for its third season, which discovers locally sourced delicacies of the sea that are skillfully prepared and presented in a simplistic way.
Guests visiting the newly re-opened restaurant will see Teible’s all-new eco-friendly ceiling made from superfine wood wool sourced from an FSC-certified forest – used to support the effort to ensure that forests are alive for future generations. While the new interactive chef’s pass at the front of the restaurant showcases worktops and coasters made from the world’s first date seed-based material by Dateform, a company from the UAE, that complement Teible’s existing dateform coffee and bill trays.
The Fermentation Jar Wall is another new addition at Teible. Showcased on Polygood, a surface material made from 100% recycled plastic by The Good Plastic Company, the fermentation jars support Teible’s no-waste approach by storing local ingredients to maximise shelf life and allow flavour profiles to reach full potential. In the bathrooms, new walls are made from discarded palm trees from Abu Dhabi that have been creatively formed into boards that comprise only no-harm, raw materials.
From the kitchen comes Teible’s new Season 3.0 menus, including the bistronomy menu, a tasting menu, mocktail menu showcasing local ingredients, as well as the debut of its good-ingredient kids’ menu.
Serving from lunch through to dinner, the bistronomy menu comprises four main pillars: Farm, Land, Sea, and Sugar.
From the Farm, vegetables and dairy products take to the plate to shine. Find dish highlights including ‘pappardelle and kale’ featuring bottarga from Fujairah, ‘burrata salad’ with apricot, tomato and mint that showcases burrata made in Sharjah, as well as ‘koji corn’ with feta, lebneh and corn from Al Ain. For those with a meaty appetite, the Land’s selection includes dishes that serve up beef tenderloin from Ajman, lamb loin from Al Ain, and chicken from Sharjah.
This season’s main ingredient focus comes from the Sea. Diners can dive into a dish of ‘borscht oysters’ sourced from Dibba Bay in Fujairah, ‘market fish crudo’ comprising seasonal fish of the day that’s handpicked by Teible’s chefs at the fish market with black sesame seed from Abu Dhabi, salmon from Jabel Ali with plum, fennel and citrus, as well as Abu Dhabi prawn mamak with cili kisar, mint and feta.
Ending on a Sugar high, the dessert selection features an all-new line-up of options like ‘mango and apricot’ with thyme from Al Ain, blueberry from Abu Dhabi served with blueberry zaatar, kombucha granita and creme fraiche mousse, and ‘strawberry and rose’ with strawberry ricotta mousse, pickled strawberry jam, and strawberry rose soup – all made using strawberries from Al Ain.
Speaking on the re-launch, Teible’s Founder, Peter Ahn said: “As a LOHAS company, our main focus is to ensure the preservation of the environment, the well-being of people and the earth’s natural resources. We consciously decided to make interior updates at Teible to further support our focus on being a restaurant that operates as sustainably as possible. Our food offering at Teible has been driven by a no-waste, locally sourced approach since we opened nearly one year ago, and I wanted to ensure the interiors also supported this. We’re proud as a team to be one of the first restaurants in this region using materials such as discarded palm trees, 100% recycled plastic, date seed boards and FSC-certified wood wool to make up our interior”.
The new bistronomy menu at Teible features a wide range of dishes that present ingredients from all over the UAE and is now being served daily for lunch and dinner, except for Tuesdays when the restaurant is closed.
