Qbara Restaurant, Wafi City, Dubai, 24 Aug, 2015

After a long summer break the UAE BAILLIAGE held it’s first Dinner Amical after the break at Qbara Restaurant Lounge & Bar on August 24, 2015.

Qbara is known for its modern approach to quintessentially arabesque cuisine that follows authentic flavors and recipes presented with a creative, contemporary twist…

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The night started with a campaign and cocktail reception at the bar accompaniged by Crudités and truffle scented labneh. The decoration and lighting of the venue where captivating and impressive to all the guests.

Head Chef “Florian Becker” and Head Sommelier “Juan van Huyssteen” walked us through the menu and Wine pairing.

To maintain an authentic Arabic cuisine style, a sharing concept was adopted throughout the dinner. This elevated interaction between guests and asserted having a more favorable and welcoming environment.

The dinner started with a selection of cold and hot small dishes presenting a variety of Arabic cuisines. The cold starters included: Watermelon and tomato, homemade Shanklish with mint, a “Falafel” salad, chargrilled gems, cucumber and tahini tarator, Baba ganoush, pomegranate and toasted walnuts. These were accompanied by a Craggy Range, Sauvignon Blanc from New Zealand which added an intense flavour of citrus and guava with a rich minerality that created an exotic Sancerre style with the cold starters.

The hot starters: Chargrilled octopus with spicy green chili, coriander zhug, asparagus fried with dukkah, preserved lemon labneh, herb marinated roasted bone marrow, botargo and hot Arabic bread were all cooked to perfection. A Château Les Valentines Côtes de Provence from France added a well-balanced and aromatic flavor to the dishes.

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The main course was a selection of Qbara’s signature dishes. These were: Syrian lamb and sour cherry kofta, barberries and pine nuts, Braised spiced beef cheek with harrisa foam, Chilean Sea Bass harra and Mechouia: Tunisian Grilled baby vegetables. Accompanied by Bekaa valley, Lebanon, massaya silver, 2010 red wine that added warmth and freshness.

Dessert was served as a selection of Baklawa smash walnuts and dark chocolate, camel milk ice cream and Sour cherry almond sorbet paired with Sicily’s Planeta, passito di noto from Italy.

At the end of the beautiful evening that took us all around the Arab world, appreciation was done by Mr. Al Banna and Mrs. Jocelyne who congratulated the whole team at Qbara for a job well done.

Campaign & Cocktail reception

Crudités, truffle scented labneh

Small Dishes

Watermelon and tomato, homemade Shanklish with mint

“Falafel” salad, chargrilled gems, cucumber and tahini tarator

Baba ganoush, pomegranate and toasted walnuts

Sauvignon Blanc, Craggy Range, new Zealand, 2013

Chargrilled octopus with spicy green chili, coriander zhug

Asparagus fried with dukkah, preserved lemon labneh

Herb marinated roasted bone marrow, Botargo, hot Arabic bread

Château Les Valentines Côtes de Provence, France 2013

Qbara dishes

Syrian lamb and sour cherry kofta, barberries and pine nuts

Braised spiced beef cheek, harrisa foam

Chilean Sea Bass harra, grilled baby vegetables mechouia

Bekaa valley, Lebanon, massaya silver, 2010

Desserts

Baklawa smash walnuts and dark chocolate, camel milk ice cream

Sour cherry almond sorbet

Planeta, passito di noto, sicily, italy, 2012

 
Thank you to:
General Manager: Vladimir Gelev
Head Chef: Florian Becker
Head Sommelier: Juan van Huyssteen
Admin Officer: Sarah Hernandez

Gallery: 2015 Aug, Qbara