New development <a href="https://www.thenationalnews.com/lifestyle/food/2024/04/30/j1-beach-dubai-la-mer-dubai/" target="_blank">J1 Beach in Dubai</a> is on track for September. Located in what used to be La Mer South, the open-air venue will be home to 13 restaurants, beach clubs and cafes. These “premium destinations” will replace the 40 “mostly middle-market, fast food brands” that were part of La Mer, and that were “not performing to the level we expected”, says Shahram Shamsaee, chief executive of Merex Investment. <i>The National</i> gets a first look at four of the eateries – and their menus – that diners and loungers can sample when the weather starts to cool. One for bona-fide beach club buffs, Gitano began life in party hotspot Tulum in 2013, and is famed for its giant disco ball and neon pink signage. In 2018, Gitano opened its doors in New York City, with hundreds of 30-foot coconut palms set against the skyline. The Dubai outpost will merge the essence of Tulum and NYC, with a focus on dancing, dining and modern Mexican cuisine. “Born in the jungle, Gitano’s design philosophy embraces wabi-sabi, celebrating beauty in imperfection. However, understanding that a more polished approach resonates in Dubai, it has evolved its concept to emphasise bohemian glamour,” says James Gardner, founder and chief executive of Group Gitano. “The J1 Beach venue will combine Spanish-colonial architecture of Yucatan towns such as Merida and Valladolid with Tulum Beach’s rustic and lush jungle ambience.” Signature dishes include – mushroom sopes with black truffle; lobster tostada; branzino in banana leaf with kiwi; and 12-hour slow-roasted short-rib birria. Film buffs Lila and Pierre Brizio founded African Queen – inspired by the Humphrey Bogart-starring movie of the same name – on the French Riviera in 1969. Bogart himself has visited the venue in Beaulieu-sur-Mer, as have Naomi Campbell, Kate Moss and Bono. Far from being stuffy, however, the Dubai outpost aims to channel a “warm and inviting atmosphere”, says Riccardo Giraudi, chief executive of Giraudi Group, realised through its plentiful use of rattan furniture, earthy colour palette, vintage posters and ambient lighting that will shift through the day. “Diners can expect an immersive experience that blends the elegance of the French Riviera with the vibrant energy of Dubai,” adds Giraudi. Five time-tested dishes that will be available on African Queen Dubai’s Mediterranean menu include – a family recipe of salad niçoise, with tuna ventresca, Taggiasca olives and fava beans; wood-fired truffle pizza with hand-stretched dough; fresh fish served with Virgin sauce made from extra virgin olive oil, tomatoes and herbs; artichoke salad with Piedmont hazelnuts, aged Parmesan cheese and truffle; and warm shrimps with Menton lemon. Taking its design cues from all things lunar, the shimmering decor at Lunico – a DJ-powered restaurant and lounge – is dominated by graphic displays and light effects. “Lunico draws inspiration from the phases of the moon and guests can expect the moon to appear in all its different forms at various points during their dining experience,” says Eva Greppelova, the restaurant's marketing brand manager. The menu is dominated by Spanish and Latin American flavours, and signature dishes include: Basque red mullet fish with cassava croquettes and chilli sauce; vieiras with caviar; Spanish guacamole bonbon with almond citrus sauce and corn tortillas; and crema Catalana with berries and lemon balm. Underscoring the diversity of the restaurants at J1 Beach, Kaimana serves “island flavours”, with a focus on Polynesian ingredients from Oahu and Maui in Hawaii, combined with Far East Asian cooking techniques. “Sustainability continues to be an important and conscious food trend we should all prioritise and sourcing sustainable ingredients and local produce will be key at Kaimana,” says Nikhil Mehra, chief operating officer, Royal Orchid Hospitality. Signature dishes include – smoked kalua chicken tacos; moa fa’Asaina (Samoan-inspired chicken wings with dark soy, apple cider vinegar and pickled onions); pan-seared Alaskan black cod; and short ribs cooked in the Hawaiian Pulehu style, which translates to “roasted over hot embers”.
