CHEF'S Talk

 

 

CHEF TALK / 07.09.17

Jerk Crabado  

Using spice, our crabs are brought back to life, so be careful -- it may snip... it may snap... Indulge at your own risk. Don’t worry though, our Jerk Crabado has got smooth avocado to balance it all out. Plus the freshness of this shellfish starter makes for a buttery, melt-in-your-mouth texture. Dishes like this are an hommage to seafood heads everywhere, proving why we're obsessed with offering the best seafood in Dubai. Grab this dish by the claws, and don't forget to enjoy it with one of our cool Gins (don't miss that damn trolley!) and book your table right now.  

 

 

CHEF TALK / 31.07.17

Steak TarTar 2.0  

You could say, we like it raw at The MAINE. So our tartares are no laughing matter, which is why the latest makeover of our filet mignon steak tartare is noteworthy. A decadent dish featuring bright flavors and gorgeous garnishes like Italian green olives, pink peppercorns, and mustard aioli. So sexy, you might not want to eat it. But if you do, you can book ahead of the rest here...

 

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CHEF TALK / 28.06.17

Lime is the Key  

When the perfect bite of tangy bright lime is cushioned by heavenly soft meringue, you’re probably indulging in our Key Lime Pie. The delicious dollop of house made whipped cream sitting on top of our favourite summer dessert is also why it’s a must-try after a solid dose of ocean-fresh oysters and white wine. The unsung hero of The MAINE’s menu, this chocolate alternative is a hit. Book your table now to see for yourself…


 
 

CHEF TALK / 14.06.17

Better Than Your Grandma's  

Classic North American cuisine is incomplete without a warm chocolate chip cookie covered in cool vanilla ice cream. As an homage to this crowd pleaser, we continue to find ways to make it better than your grandma’s recipe (impossible, maybe...but we’re ambitious at The MAINE) So we’ve consulted with the experts to bring you an even more decadent version; it’s cheat-day-fantastic and waiting for you to book your table.

 

 

CHEF TALK / 29.03.17

Pecan Pie For The Win 

We’re obsessed with making everything at The MAINE, and our desserts are no exception. The Maple Pecan Pie is an incredible brown butter medley covered in a Canadian Maple sauce. A decadent tree nut on it’s own, our Chef creates a medley of sugar cradled in a buttery crisp of a shell. An East Coast classic, skipping out on dessert is technically a crime, so don’t be heinous and treat yourself.

 
 

CHEF TALK / 29.03.17

The Fisherman's Soup

The Fisherman's Soup is a beautiful mix of our favourite shellfish in a silky tomato garlic broth, and every once in a sand storm, the city of Dubai actually cools down - making it the obvious choice. When the chill blows through town, tuck into a booth (or watch the rain sprinkle from our sprawling terrace) and enjoy this incredible soup. Even if it's not raining, we all know how the air conditioning can keep us on the borderline of catching a cold, so don't risk it, eat at #TheMAINEDXB instead. You can reserve your booth here.

 
 

CHEF TALK / 30.01.17

Beard Trims For All

 

 

The Opening of Akin, our favorite neighborhood barber, in JBR calls for a serious celebration. That is why we are collaborating with Akin to give 20% discount for all of our dapper gents who come and dine with us for lunch from the 1st till the 30th of February...

 
 

CHEF TALK / 28.12.16

Salmon Tartar

One of the newest items on the Fall / Winter menu, we take the incomparable quality of Norwegian Salmon and mix it up with fresh horseradish, capers, dill, salsa verde, shallots, and homemade potato chips. There is nothing quite as satisfying as this combo of flavors paired with a damn good glass of wine. Lunch is served. 

 
 

CHEF Talk / 14.12.16

Chargrilled Octopus

By far the most popular dish at The MAINE (after the Fish Tacos of course!) is the Chargrilled Octopus - a delicate meat; tender, purple, and just about perfect dish that chef always prepares himself. 

See, Portuguese octopus is a delicate meat that needs not to be covered in sauce or accompanied by complicated ingredients. When prepared right, a simple coat of high quality olive oil or butter makes for the perfect dish.

Fresh herbs and some seasonal veggies is all we do to garnish, but the real trick boils down to the water: how long the octopus soaks, the heat of the water, and preparing it 'à la minute'. Here's a break down of how we make this star dish:

1.        Bring a pot of water to a boil. 

2.        Take your whole octopus and dip in the boiling water. Reduce the heat to a slow simmer. 

3.        Simmer for 60 to 90 minutes, poking with knife to see how tender it is.

4.        When it falls off the knife with no resistance, it's done. 

5.        Boil the sunchokes until soft, then blend with butter.

6.        In another pan, sautée onions capers garlic and anchovies, with olive oil. 

7.        Serve all together on a hot plate and voilà !