United Arab Emirates Dinner
Dubai, October 26, 2020
American dining at Maine Land Brasserie
" Everyone was delighted by such an unforgettable evening "

For our October event we went to the third of the home-grown, modern-American brasseries by the MAINE (located in The Opus by Omniyat, Business Bay) which offered some intriguing surprises aside from their new, exclusive signature dishes.

At the reception on the outside terrace everyone remained seated with masks worn except when drinking or eating. No shaking hands, kissing or hugging took place as members remained responsible and cautious despite the easing of COVID-19 regulations.

In addition to the MAINE welcome drinks, Grand Officier Willi Diener offered Gaffel Kölsch (draft beer, no preservatives) as an additional treat.

Moving on to the dinner indoors, tables were limited to fours and sixes only.  Bailli Délégué Ian Fairservice welcomed everyone especially the new members.

The menu was carefully designed by Chef Saradhi Dakara and elegantly complemented by the wine pairing.


Blue swimming crab
avocado, jerk spice cured devilled egg and caviar
Eddystone Point Riesling 2013

Snails on a log
Burgundy snails, bone marrow, black summer truffles
Sauvignon de St Bris 2017
Simonnet-Febvre, Burgundy

Wagyu toastie
truffle clobbered cranberry mustard
Château des Pélerins 2013
Robert Giraud, Pomerol

NY sirloin
grain-fed Australian Wagyu grade F2, marble 6-7

Truffled mac ’n’ cheese
Steamed asparagus, triple cooked fries
Beaulieu Vineyard ‘Tapestry Reserve’ Red Blend 2013
Napa Valley

Broken tarte Tatin
caramel glazed Pink Lady apples on puff pastry
‘Autumn Orchard’ cocktail
(Homemade craft wine of apples and pears
stirred with Calvados)

Everyone was delighted by such an unforgettable evening and did not want it to end. The kitchen and service teams excelled in surprising us and attending to all our requirements. They were extremely professional, seeking perfection throughout the night.

Special thanks went to: Executive Chef Saradhi Dakara and Endri Kosturi, Director of Service.

With best culinary regards

Ahmed El Agouza
Chargé de Presse