Developed by Chef Matthew Kenney and KBW Ventures, Folia is premiering in the UAE at Four Seasons Resort Dubai at Jumeirah Beach in a purpose-built dedicated outdoor venue
- Folia’s Dubai launch follows its successful presentation at the Four Seasons Bahrain Bay and the Four Seasons Los Angeles at Beverly Hills
This December, Four Seasons Resort Dubai at Jumeirah Beach is launching Folia, meaning “from the leaves” in Latin. A new plant-based, stand-alone menu, Folia is developed by celebrated Chef Matthew Kenney in partnership with HRH Prince Khaled bin Alwaleed bin Talal Al Saud’s KBW Ventures.
The conceptual menu’s culinary selection includes 12 wholesome, plant-based items including starters, entrées and desserts. The full Folia menu is available in the Resort’s newly unveiled garden oasis purpose-built for the debut. Folia will also be presented as part of the hotel’s Wellness Menu in available in Rooms and Suites, designed for the health conscious traveller.
“The UAE’s launch of Folia at a dedicated venue, part of a property renowned for its natural beauty, is a huge milestone for our collaboration with Matthew Kenney. We see Dubai as an extremely important market for healthy cuisine, and we’re confident that the residents of the Emirate will enjoy both the experience and atmosphere of the venue while delighting in the meal itself,” said Prince Khaled, remarking on Folia’s launch at Four Seasons Dubai at Jumeirah Beach.
The launch of Folia in Dubai follows the successful collaborations at sister properties in both Beverly Hills and in Bahrain. Folia at Four Seasons Resort Dubai at Jumeirah Beach will be the first foray into the Emirates, featuring refreshing options for health driven individuals. Items include appetizers such as beetroot poke marinated in a flavourful ponzu lime broth; hearts of palm nicoise with cherry tomatoes, peewee potato and olives; beet hummus with oregano cream; and dukkah avocado with spicy greens, preserved lemon and tomato jam.
Folia entrées include green herb tacos filled with roasted squash and king oyster barbacoa; and the signature cacio e pepe kelp noodles with a creamy cashew pepper sauce. The Folia dessert selection includes a savoury coconut cream pie with a delectable macadamia crust. Prices will start at AED65 per item.
Executive Chef Gilles Arzur said of the collaboration, “We are noticing that our guests are ever more interested in the food they are consuming and the health benefits of shifting to a plant-based diet, we are excited to bring this offering to our guests and present a menu that puts a plant-based twist on favourite menu staples.”
Folia will be presented in the heart of the resort, in its own secluded garden oasis surrounded by lush shady palms; the perfect ambiance for plant-based cuisine.