DUBAI: Probably the hottest restaurant opening in Dubai in 2017, Folly by Nick & Scott is well-worth a trip if you are visiting the city. The restaurant had a lot to live up to, not least its pedigree — headed by two of the brightest stars in the region’s culinary circuit, Nick Alvis and Scott Price, formerly Gordon Ramsay protégés, who then pioneered the indie chef-led restaurant trend with the acclaimed Table 9.
Having worked with Spinneys Food in the interim, Folly feels like the culmination of a long-cherished dream by the chef duo, along with their longstanding partner who runs the front-of-house operations, Viktorija Paplauskiene.
Lobster crackers, beef and horseradish wafted and black truffle cheese puffs - just three out of the six snacks that make up our snackbox. #FollyDubai #follyByNickAndScott #GatesHospitality #MadinatJumeirah #Dubai #DubaiFoodie #Food #DubaiEvents #Weekend #BeautifulDestinations #Architecture #InteriorDesign #دبي #مطاعم_دبي #شارع_الشيخ_زايد #مطاعم_الامارات #قهوة
Then there is the location. Folly replaces the beloved Rivington Grill in Madinat Jumeirah, and across the multilevel space enjoys an enviable position with stunning views of the Burj Al-Arab and beyond, as well as an atmospheric Arabesque setting.
Offsetting that traditionalist context, the restaurant and lounge offers a smart, modern vibe with warm woods, exposed brick walls, funky light fixtures and bistro-style seating. An open kitchen pass offers a window into the back-end workings and all the culinary entertainment a diner needs, adding to the lively ambience.
But Insta-worthy as it is, the setting is probably not the reason Folly seems to have swept the awards season this year. It is the food. Some restaurants draw you in with elaborate menus, detailing each dish to make it sound appetizing (in some cases, making them sound tastier than they actually are). In Folly, it is the exact opposite.
The menu, divided into three sections of varying portion sizes rather than the traditional starter/main course distinctions, downplays the dishes by only listing the main ingredients used. It may not do justice to the level of intricacy displayed in every dish, but the often-intriguing combinations tantalize just enough to make you want to order one of each.
While the menu is designed to offer diners the flexibility to build their meal according to what they want, from light tapas bites with drinks to a full-on degustation, we opted for a three-course (ish) meal, aided by recommendations from the staff.
There is really not much we could fault with our dinner, but highlights included the small plate of monkfish cheeks with paprika and salted lemon, which basically translates to a tart crème fraiche-like accompaniment, offering the perfect offset to the subtle sweetness of the fish.
A Butterhead lettuce mousse with mustard was a delicious study in how a bit of creativity can elevate what is usually a humble, overlooked ingredient into haute cuisine, as does the crispy hen’s egg with morels.
"From our experience, what’s important is to focus on the basics: building a strong, happy and knowledgeable team that understands how to look after guests, and ensuring that the quality of the food and drink is consistently high and offers good value for money.” Scott Price, @thenationaluae #FollyByNickAndScott #FollyDubai #MadinatJumeirah #Dubai #DubaiFoodie #Food #TastingMenu #InteractiveDining #Weekend #GatesHospitality #دبي #مطاعم_دبي #شارع_الشيخ_زايد #مطاعم_الامارات #قهوة
But the standout dish was the straciatella (a mild creamy cheese), the little spires of which needed little else but the complement of sweet baby tomatoes and the drizzle of a light balsamic dressing to make for a moreish starter.
Among the larger plates or mains, the lemon sole with sprouts and mint was a refreshingly herbaceous dish, while the roasted guinea fowl with stuffing, served with shredded cabbage and fondant potatoes — this could well become the perfect festive meal for the season — is excellent, if a touch over-seasoned in our case.
Dessert offerings continue the pattern of giving familiar dishes and ingredients an inventive twist. So the well-loved meringue, cream and berries concoction that is Eton Mess is updated with a basil meringue and fresh basil; while cheesecake pairs unexpectedly, but deliciously, with apple ice cream.
Both chefs are extremely hands-on in the kitchen, which means the menu regularly gets updated with quirky new combinations that they have conjured up. This, and the pared back, fuss-free yet undeniably gourmet experience that Folly offers, put it on par with some of the trendiest restaurants around the world, and a must-visit in Dubai.