United Arab Emirates Dinner
Dubai, February 21, 2021
An enchanting al fresco evening
" Food, wine, set-up and service .. all wonderful "

Dubai’s first dinner of 2021 was held at Folly by Nick & Scott. Located at a prime location in Souk Madinat Jumeirah, Folly offered an informal take on modern dining in a relaxed, welcoming environment.

The experience and creativity of Chef Patron Nick Alvis and Chef Patron Scott Price is evident in Folly’s cuisine. It maintains a strong focus on flavour and a commitment to high-quality produce.

Contemporary, ingredient-led dishes are executed with finesse. A carefully curated wine list mixed a lesser-known biodynamic wine with more classic choices.


Whipped goat’s cheese, beetroot, horseradish
‘Circumstance’ Sauvignon Blanc (biodynamic)
Waterkloof - Stellenbosch, South Africa

Cod fillet, bulghur wheat, pomegranate
Vieux Monde Colombard-Sauvignon
Le Cellier d’Eole - Languedoc-Roussillon, France

Sirloin of beef, smoked oxtail, shimeji, red wine
Rigal ‘The Original Malbec’
Comte Tolosan IGP, France

Chocolate, root ginger, milk
Banyuls ‘Domaine de Bila-Haut’
Michel Chapoutier - Roussillon, France

An enchanting al fresco evening, with a delicious, exciting menu perfectly executed. Each dish was a winner. We were privileged to have them tested out on us.

The chocolate ginger desert was specially appreciated. Wine pairings were excellent, particularly the Malbec and the red dessert wine. Heartfelt thanks to the team for the generous refills! Service was impeccable.

Everyone thoroughly enjoyed the great night at Folly. It was a real privilege to have the restaurant exclusively for our members. The service team looked after us royally! Food, wine, set-up and service … all wonderful.

All the effort that went into making the night so great were highly appreciated, especially considering the restrictions.

Special thanks were given to Marina Chorna, Director of Service and of course to Chef Patron Nick Alvis and Chef Patron Scott Price.

It really was a night to remember.

With best culinary regards

Ahmed El Agouza
Chargé de Presse