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23 September 2018Last updated
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Coya summer menu review

Healthy, tasty, and easy on the purse – Peruvian restaurant Coya Dubai’s Summer menu is a winner

By Tania Bhattacharya
12 Jul 2015 | 02:16 pm
  • Coya Dubai.

    Source:Supplied

Coya Dubai is the hottest new Peruvian restaurant in town. Only the third in the popular franchise, with the other two in London and Miami, spearheaded by Arjun Waney (of Zuma fame) and executive chef Sanjay Dwivedi, its décor is an homage to the country’s Incan roots. Vivid and vibrant, with motifs of the sun god on walls and the floor, the place is a representation of old and new Peru. The staff are friendly and relaxed and their recommendations are spot-on.

We went there to try out their special summer menu – light, healthy, flavoursome and easy on the purse. The guacamole is the best I’ve ever had and don’t miss the tuna or sea bass ceviche starters. We had the sea bass which was flavoured with ginger, lemon and chilli and was simply delicious.

Another stand-out dish was the stir-fried quinoa with prawns. Hot and crunchy, this dish incorporates a few Peruvian staples and exports, including quinoa, chillies and potatoes. Plus, the aji panca chili gives it a strong peppery flavour that’s seriously yummy. For a delicious main course, try the pollo al josper – corn-fed baby chicken cooked with aji panca and served on a bed of peppers.

For drinks, there is an extensive selection of South American wines which the staff can advise you on. However, if you are opting for softies, check out their detoxifying fresh juices, such as the beetroot-based Rojo Verbena, or the Para Picchu with spinach and celery.

With its lovely views of Dubai’s skyline, delicious food and lovely staff, an afternoon at Coya is a total joy.

Summer menu: Three courses, Dh130

Location: Four Seasons Resort Dubai, Jumeirah Beach Road, Jumeirah 2, PO Box 71384, Dubai, UAE

Contact: 04 316 9600, info@coyarestaurant.ae

Website: www.coyarestaurant.com/dubai

Timings: Lunch menu available daily 12.30 – 3.30pm

By Tania Bhattacharya

By Tania Bhattacharya