July 29, 2016 by marksetchfield
Sundays have never felt better. In an effort to promote the farm-to-table movement here in the UAE, Cocktail Kitchen in JLT has tied up with Ripe Organic to serve up a three-course meal every Sunday. Made with locally sourced seasonal ingredients, the food is homely and varied, and has plenty of vegan options too. But my favourite was olive all’ascolana, a snack of green olives stuffed with mixed meat, breaded and deep-fried. It was so Cocktail Kitchen that I felt like I had a party of flavours and textures going on my mouth.Joining the celebrations was a starter of oyster mushrooms, grilled with rosemary marinade, wilted greens and topped with potato crisps, followed by the main course of roasted chicken served on butternut and clementine purée with sugar snaps and honey. That’s not the end of it! I had to have dessert and chose the ricotta and berry cake to round off the meal. And whether it was the perfectly seasoned succulent organic chicken, silky butternut purée or the light yet decadent cake, it was one party I was happy to enjoy all by myself. Yes, I did not share!