2. Pâté de Foie
WHO WE ARE
SCAFA, Dubai’s School of Culinary And Finish-
ing Arts is a full-service culinary arts training
institute offering the complete spectrum of cu-
linary arts courses.We have full-time education
programmes for students aspiring to become
professional chefs and advanced programmes for
chefs looking to upskill their abilities. The School
also offers professional courses for students seek-
ing professional skills but lacking the time to
commit to full-time education, thereby offering
these individuals an opportunity to pursue their
ambition.Under the expert guidance of our in-
structors, students will learn practical skills that
will become second nature. With world-class cu-
linary, finishing and etiquette arts training, SCA-
FA students learn the skills they need to deliver
style, excellence in quality and sophistication.
3. STARTERS
Crumb Fried Prawns
Crispy crumb fried prawns, served with a spicy
orange sauce. Accompanied by a side salad of mixed
leaves. 45
Caesar Salad
Iceberg lettuce tossed in a classic Caesar dressing
with croutons and freshly grated Parmesan. Served
with a choice of grilled vegetables or grilled sous-vi-
de chicken. 50
Quinoa Burger
Paprika flavoured quinoa and sweet-potato patty,
served in our in-house baked burger buns, with
parsley chimmichurri. Accompanied by crisp, bat-
ter-fried onion rings. 50
Chicken Avacado Sandwich
Pan-seared chicken with slices of avocado, beef
bacon, and tomato on a toasted Ciabatta bun spread
with roasted garlic sauce. Served with fresh mixed
greens. 40
Pâté de Foie
Creamy chicken liver pâté, crusted with pistachio
accompanied by a blue cheese - walnut cracker and
balsamic reduction. 45
Quinoa Salad
An exquisite combination of quinoa with oven roast-
ed bell peppers, sweet potatoes, avocado, and mixed
leaves with a pomegranate vinaigrette. 50
Smoked Salmon Mousse
Creamy, smoky salmon mousse on toasted crostinis,
with crunchy pickled cucumbers. 50
MAINS
Chermoula Chicken
Grilled Moroccan-spiced chicken breast, served with
a colourful couscous of mixed vegetables, pistachios
and raisins. 60
Corned Beef
Our week-long brined and sous-vide cooked corned
beef is the house recommendation. Served with
creamy mashed potatoes. 70
Caprese Tagliatelle
Tagliatelle with grilled chicken, cherry tomato and
baby mozzarella, tossed in creamy pesto sauce and
sprinkled generously with Parmesan. 65
Teriyaki Glazed Fish
Cedarwood plank roasted, Teriyaki glazed fish filet
served with garlic stir-fried pak - choy. Topped with
crispy noodle. 65
Pumpkin Ravioli
Velvety pumpkin and ricotta filled ravioli, in a sage
butter sauce topped with chopped walnuts. 55
Nut Crusted Salmon
Salmon filet with a nut crust, served with organic
quinoa, cherry tomato, baby spinach and mush-
rooms along with roasted red pepper sauce. 65
Rib-Eye with Duxelle and Potatoes
Rib-Eye cooked sous-vide for 3 hours at 58 °C.
Served with mixed mushroom-parsley duxelle,
creamy black pepper sauce and oven - roasted her-
bed potatoes. 90
