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Ikigai Image Credit: Supplied
Explore the Itadakimasu Business Lunch at Marina’s modern izikaya-inspired eatery and bar, Ikigai. Take a break from your desk and embark on a flavourful adventure with the all-new Business Lunch set menu. With a selection of either two or three courses, begin your culinary journey with a selection of starters including the Chicken gyoza and chilli ponzu or the Ikigai seafood tacos with chilli mayo. For mains, guests can choose from an array of delicious Japanese dishes including the Robatayaki salmon with teriyaki or the Miso grilled chicken. Lunch would not be complete without something sweet; choose one of three mouth-watering deserts including Matcha Mille crepe, Warm mango passionfruit cake or the classic IKIGAI ice cream.
Ikigai Image Credit: Supplied
Explore the Itadakimasu Business Lunch at Marina’s modern izikaya-inspired eatery and bar, Ikigai. Take a break from your desk and embark on a flavourful adventure with the all-new Business Lunch set menu. With a selection of either two or three courses, begin your culinary journey with a selection of starters including the Chicken gyoza and chilli ponzu or the Ikigai seafood tacos with chilli mayo. For mains, guests can choose from an array of delicious Japanese dishes including the Robatayaki salmon with teriyaki or the Miso grilled chicken. Lunch would not be complete without something sweet; choose one of three mouth-watering deserts including Matcha Mille crepe, Warm mango passionfruit cake or the classic IKIGAI ice cream.
Bella Image Credit: Supplied
The Bella lunch is the newest daily offering at the Italian restaurant, with a beautiful three-course set menu inspired by different regions of Italy for Dh135 per person. Every week the menu will change to reflect different regions, delicacies and special ingredients. The offer runs seven days a week between 12pm and 4pm. Dishes include; pickled fried sea bass, risotto with saffron, bone marrow and veal jus, poached salmon in brown butter, sage, roasted almonds and mashed potato and pizza with turkey, mushrooms, artichokes, olives and parmesan cheese. Leave room for dessert with dishes such as frangipane tart with pear cooked in red grape with ice cream on the menu.
Caught in a grind
COVID-19 imposed harsh and immediate realities for restaurants and the wider F&B industry. The only ones to benefit somewhat were those that could rely on their order-and-deliver operations during the weeks and bitter months of trying to overcome the worst of the pandemic’s impact.
But recent weeks have brought back partial cheers. “Cautious optimism” is a phrase that gets used a lot.
According to Yunib Siddiqui, CEO of Jones The Grocer, “I speak based on our experience in the last two months and also conversations I have had with other operators. Most of us saw a relatively decent end to a fraught year.