When asked to film a spot for the Entertainer<\/a>, a few locations were thrown out. \u00a0I immediately responded to Folly by Nick & Scott<\/a><\/strong>, as it seems like I am the last foodie in town to visit. \u00a0Now, while I wasn’t particularly impressed by my first outing with the team<\/a>, I was happy to put on an optimistic face to enjoy lunch at their new(ish) licensed venue (located at the Madinat). \u00a0First of all, let’s get one thing very clear — the outdoor terrace might be the best in the city. \u00a0Full stop. \u00a0From the cafe style interior, what looks like a smaller deck turns into an expansive space, complete with its own bar (with enough plants to\u00a0make the space really disconnect from the manufactured souq below). \u00a0Even in the 35C heat, under the shade in the full afternoon sun, it wasn’t completely intolerable. \u00a0Had I made it out to Folly during more normal temperatures, I can easily see<\/p>\n

Although I was only able to try a small portion of the menu (the weekday set lunch dishes are a much-abbreviated version of the full complement of food), I was still impressed with the technique\u00a0(and pricing, AED90 for two courses).<\/p>\n

To start (after the delivery of some excellent sourdough bread and fresh butter), I ordered the D<\/i>uck liver parfait<\/em>, which was served with date chutney and toasted brioche. \u00a0While I appreciated the serving size, I would’ve been just as happy had the amount of parfait been halved (or maybe it’s a good dish to split). \u00a0The bread added the right amount of texture, and the sweetness of the date cut through the fatty texture of the parfait (just as it should). \u00a0For my main, although I had to eat on the fly (we were about to start filming), the C<\/i>hicken breast and broccoli leaves<\/em> were beautifully plated and served with cinnamon cream that was unique as it was rich and I absolutely enjoyed the crispness of the chicken skin. \u00a0The most impressive of the three dishes I sampled was the lamb saddle (served with whipped pine nuts and salsa)<\/em>, which I had (on camera — will let you know when the video is officially available). \u00a0The lamb was perfectly cooked, portioned, and served with a generous amount of pine nuts (yum!) which added a much-needed amount of texture. \u00a0It is currently priced at AED110 (during the dinner service), which feels a tad high given the size of the plate.<\/p>\n

In discussing this venue with a friend who had visited recently, we both agreed that the venue should do more to inform the customer regarding the sizing of the portions (i.e. not big). \u00a0While I enjoyed this tapas style approach, I can see that it would definitely take your more dishes to fill up at Folly.<\/p>\n

<\/a><\/a> <\/a><\/a><\/p>\n

Would I go back? \u00a0Yes. \u00a0Sources tell me the happy hour is especially good, and I think it’s always great to have a place to wow your out of town friends in your back pocket. \u00a0Oh, and those boozy ice lollies? \u00a0Well, I’m definitely going to have to try one sometime soon. \u00a0I can also see the venue being an ideal post-brunch location if dining at one of the many outlets in the nearby hotels.<\/p>\n

Have you been to Folly? \u00a0What was your favorite thing on the menu?<\/p>\n

A to Za’atar was a guest of Folly by Nick & Scott. \u00a0Opinions are my own, just ask my husband.\u00a0<\/em>
\n<\/a><\/p>\n

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When asked to film a spot for the Entertainer, a few locations were thrown out. \u00a0I immediately responded to Folly by Nick & Scott, as it seems like I am the last foodie in town to visit. \u00a0Now, while I wasn’t particularly impressed by my […]<\/p>\n","protected":false},"author":3,"featured_media":4662,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[440,685,759],"class_list":["post-4622","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dubai","tag-folly-by-nick-scott","tag-madinat-restaurants","tag-nick-scott-dubai"],"yoast_head":"\n