TEIBLE RE-OPENS AND LAUNCHES SEASON 3.0 MENU

Seasonal farm-to-table restaurant Teible has reopened on the waterfront of the Jameel Arts Centre, after a brief hiatus to further enhance the restaurant’s offerings and support the brand’s direction as a LOHAS business (Lifestyle of Health and Sustainability).

During the temporary closure, Teible has implemented subtle and eco-friendly improvements inside the restaurant to ensure materials used throughout the venue work to preserve the natural environment, while its team of chefs has carefully crafted the menu offering for its third season, which features locally sourced seafood delights expertly prepared and simplistically presented.

Customers visiting the recently reopened restaurant will see Teible’s brand new eco-friendly ceiling made from ultra-fine wood wool sourced from an FSC-certified forest – used to support efforts to ensure forests are alive for future generations. While the new interactive chef’s pass at the front of the restaurant features worktops and coasters made from the world’s first date seed material by Dateform, a United Arab Emirates company, which complement Teible’s existing dateform coffee and bill trays.

Another novelty from Teible is the Fermentation Jar Wall. Featured on Polygood, a surface material made from 100% recycled plastic by The Good Plastic Company, the fermentation jars support Teible’s no-waste approach by stocking local ingredients to maximize shelf life and allow for flavor to reach their full potential. In the bathrooms, new walls are made from abandoned palm trees from Abu Dhabi that have been creatively shaped into panels that contain only safe raw materials.

From the kitchen comes Teible’s new Season 3.0 menus, including the bistronomy menu, a tasting menu, a non-alcoholic menu featuring local ingredients, as well as the debut of its children’s menu made with good ingredients.

From lunch to dinner, the bistronomic menu is made up of four main pillars: Farm, Land, Sea and Sugar.

From the Farm, vegetables and dairy products take flight on the plate. Discover signature dishes including ‘pappardelle and kale’ with Fujairah bottarga, ‘burrata salad’ with apricot, tomato and mint that showcases burrata made in Sharjah, and ‘koji corn’ with feta, lebneh and corn from Al Ain. For those with a hearty appetite, the Land’s selection includes dishes that serve beef tenderloin from Ajman, lamb loin from Al Ain and chicken from Sharjah.

This season’s main ingredient comes from the sea. Diners can dive into a dish of ‘borscht oysters’ sourced from Dibba Bay in Fujairah, ‘market fish crudo’ featuring seasonal fish of the day picked handmade by the chefs of Teible at the fish market with Abu Dhabi black sesame seeds, Jabel Ali salmon with plum, fennel and citrus, as well as Abu Dhabi prawn mamak with cili kisar, mint and feta cheese.

Ending on a sweet note, the dessert selection offers a whole new range of options such as “mango and apricot” with thyme from Al Ain, blueberries from Abu Dhabi served with blueberry zaatar, granita from kombucha and fresh cream mousse, and “strawberries”. and rose’ with strawberry ricotta mousse, pickled strawberry jam and strawberry rose soup, all made with Al Ain strawberries.

Speaking on the relaunch, Teible Founder Peter Ahn said: “As a LOHAS company, our main objective is to ensure the preservation of the environment, the well-being of people and natural resources. of the earth. We have consciously decided to update the interior of Teible to further support our goal of being a restaurant that operates in the most sustainable way possible. Our food offering in Teible has been driven by a zero-waste, locally-sourced approach since we opened nearly a year ago, and I wanted to make sure the interiors supported that as well. We are proud, as a team, to be one of the first restaurants in this region to use materials such as discarded palm trees, 100% recycled plastic, date seed boards and wool of FSC-certified wood to make up our interior”.

Teible’s new bistronomy menu offers a wide range of dishes that feature ingredients from across the UAE and is now served daily for lunch and dinner, except Tuesdays when the restaurant is closed.

Teible is located at the Jameel Arts Centre, Jaddaf Waterfront, Dubai, and is open for lunch and dinner from 11 a.m. to 5 p.m. and 6 p.m. to 11:30 p.m. daily and is closed on Tuesdays. For more information, please call +971 4 243 6683, email [email protected]visit teible.com or follow @teible_ on Instagram.

About Tammy N. McFarlane

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