BOCA debuts new menu exploring UAE-native and regional ingredients

Homegrown restaurant BOCA has unveiled a new menu that showcases local and regional ingredients. BOCA, located in the heart of DIFC has revealed its latest menu that celebrates UAE-native and regional ingredients. Available a la carte or by tasting menu, diners can opt to enjoy ten dishes recommended for sharing between two guests for AED 345, including water. With each new menu launched, BOCA explores new ingredients from local, traditional, organic and hydroponic farms in the UAE. This season the restaurant is bringing back the native desert plant ‘Homaid’ and using it to enhance the Charred Lime & Crab with herring caviar, tomato powder, citrus gel and white radish. A new aromatic native desert plant called ‘Shih’ also makes its debut on the menu. BOCA uses it to infuse oil that finishes off the Wagyu Beef Tonnato made with bonito tuna mayo, pickled watermelon skin, crispy black quinoa and pomegranate. This season’s menu also features Sea Snails poached in spiced butter, served on French toast, with avocado purée, pickled fennel salad, pistachio and Dijon vinaigrette, as well as Dibba Bay’s Summer Oyster. BOCA adjusts their saltiness with a sweet and tangy tomato ponzu vinaigrette and also serve them fried in Oyster Croquettes with cucumber powder and piccalilli mayo. Underrated fish varieties like Emirati Kingfish is served with lacto-fermented Lebanese plum, ajoblanco and spiced honey cake crumble, and Grilled Gulf Calamari with green pea purée, citrus gel and sautéed local green leaves also make the list. For more information or reservations, call 04 3231833 or email [email protected].