Maison Dali, located on the ground floor of The Opus by OMNIYAT, has unveiled an updated menu. This menu continues to push the boundaries of culinary innovation. Under the guidance of Chef Tristin Farmer, the new offerings maintain the restaurant’s unique blend of Mediterranean flavours with Japanese techniques. It creates a dining experience that is both refined and adventurous.
Chef Tristin Farmer, the Culinary Director and Partner at Culinary Arts Group, brings his expertise from renowned kitchens around the world to Maison Dali. His approach combines Mediterranean artistry with Japanese precision. Resulting in dishes that are simple yet complex, incorporating elements like fermented ingredients, umami flavours, and dry aging techniques.
A Thoughtful, Multicultural Menu at Maison Dali
The updated menu at Maison Dali offers a mix of creative dishes designed to showcase the best of both Japanese and Mediterranean culinary traditions. You can begin your meal with carefully prepared crudos. Such as tuna tartare with smoked avocado and shiso tempura or king crab with fermented pineapple and tarragon. These dishes set the tone for the meal, offering both fresh flavours and interesting textures.
For those seeking a more luxurious start, the N25 Caviar à la Dali is served with sourdough crumpets, smoked quail egg, and pickled onions, creating a sophisticated combination of rich and tangy notes.
Exploring Bold Flavours with Small Plates
The small plates section of the menu continues the theme of bold flavours and unique pairings. For example, the reimagined shrimp cocktail incorporates yuzu and jalapeño for a refreshing twist, while the Dali salad, with pistachio and feta, adds unexpected layers of texture. Other dishes, like the Raviole du Dauphiné with miso ricotta and n’duja, present an interesting fusion of French and Japanese culinary techniques. The pumpkin bravas, a seasonal creation, adds a fresh, vibrant element to the meal, complemented by crème fraîche and olive oil.
Main Dishes with a Touch of Theatre
Main courses at Maison Dali take a more dramatic approach, with dishes such as the Wagyu Tenderloin Flambé, prepared tableside and finished with a retro Diane sauce. Other options include smoked lobster thermidor, miso-glazed turbot with yuzu, ginger, and star anise, and parmesan rigatoni with truffle dashi and cracked black pepper. Each of these dishes is complemented by sides such as truffle mash, grilled broccolini, and burnt tomato salad, adding depth and complexity to the meal.
Desserts with a Classic Twist at Maison Dali
For dessert, the menu offers modern takes on traditional favourites. The Peach Melba is elevated with Arctic raspberry and pepper meringue. The Banana Bread ‘Fondant’ provides a rich filling of white chocolate and hazelnut. The Sticky Toffee Sundae with butterscotch and medjool dates provides a comforting, familiar finish to the meal.
An Interactive Dining Experience: Leave It to Chef
For a more personalized experience, Maison Dali offers the Leave It to Chef option. In this, diners can choose between two curated paths and let Chef Tristin and his team select the courses. This option allows guests to enjoy a unique dining experience that combines signature dishes with surprises. Priced at AED 395, this option is a casual yet curated way to explore the restaurant’s offerings.
Contact & Location
Phone: email reservations@maisondalidubai.ae or call +971 04 257 9554
Images: supplied
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