Dubai: Qbara, insists lounge manager Florian Konrad, is an ‘artificial’ word, inspired by the Arabic for ‘large’ or ‘massive’. My first impression was that he wasn’t off the mark in his bid to describe one of Dubai’s fabulous new, ultra-fine dining destinations.
Opulence of the ancient Arab world and the lilting rhythms of world fusion permeated the intricately lit ground floor dining section, a level below their lounge. “Lunch on weekends is a new attraction and you must try it for its ‘Arabesque’ cuisines influenced by Arabic traditions from the Middle East to the Levant,” said Konrad, a German from Berlin.
To make his point, he presented a set of three exotic mocktails – a Flower of Tunis (Dh45) made of fresh lemon, lime and strawberry puree with jasmine syrup; a refreshing mojito style Roses and Raspberries (Dh45) made from fresh mint, raspberries and rose water and a Karkadeh (Dh35) – a red hibiscus tisane or a herbal tea spiced with ginger, clove, cinnamon and sweetened with honey. The first one was lemony while the last one had a spicy punch, but they were all equally good in their own right.
presentation
While we were sampling the wonders from the bar master’s stable, came a giant bowl of Crudities (Dh48) comprising fresh vege-tables (baby carrots, baby corn, cherry tomatoes) on crushed ice, topped with zaatar leaves and a delightfully truffle scented labneh. It was a perfect start a huge feast. The presentation of course bags the points, more so if you are a hardened vegan.
Full marks to the chunks of Saffron Chicken and Leek Skewer (Dh40). Delectably slow-grilled over charcoal in what is called the Robatayaki or the more colloquial Robata style, it was all about tasting the brilliant honey, yoghurt and saffron flavour with a dash of chilli and salt.
If you are a seafood lover you should try the Fried Calamari (Dh58) pickled with chilli mayonnaise and topped with shredded Korean chilli and the Crispy Soft Shell Crab Saj (Dh78) with garlic and harissa for the wonderfully crispy fried crab meat in a fresh baked wrap.
You will be spoilt for choice as far as Qbara’s main dishes are concerned but some are worth a mention. Like the Marinated Poussin (Dh110) or baby chicken spiced with sumac, onions and dried yoghurt. Soft, juicy and tender, it’s a great dish if you don’t mind its sour aftertaste. Seabass (Dh145) with tahini and yoghurt is also a great item with a crusty walnut and herb crumbs top. The fish is imported fresh from Europe and lives up to its label.
If you have never tried pigeon, Qbara is a good place to start. Their Egyptian-style Pigeon (Dh140) with Freekeh, the ancient Middle Eastern cereal food and the ‘soft’ Medjoul or Medjool dates is an epicurean delight. The juicy pigeon legs are made tender by cooking for over two hours. The Medjoul returned soon in the form of a beignet (a pastry synonymous with fritters) made of marzipan. The dessert called Date (Dh52) comes with date and walnut cake with an orange and tamarind sorbet on the side. The yoghurt and honey topping makes it a must-have dish at Qbara.
Details:
Lunch for two: Dh600
Location: The Fort Complex, Wafi City, Dubai
Lunch timings: Fridays and Saturdays from 1.30-4pm
Contact: 04-709 2500
