A Feast for the Senses

In Dubai’s ever-evolving fine dining landscape, few culinary experiences capture the imagination quite like Zenon’s newly unveiled White Truffle Menu, crafted with artistry and precision by Head Chef Thomas Papas. Available for a limited time only, this à la carte celebration of the season’s most coveted ingredient pays homage to the white truffle’s unmistakable aroma, depth, and mystique ,all reinterpreted through Zenon’s signature blend of Mediterranean sophistication and Asian precision.

Set within Zenon’s opulent, futuristic interiors where golden light meets sculptural forms and Greek mythology is reimagined through a cutting-edge lens, the menu unfolds as an indulgent journey of flavour and sensory immersion.The experience begins with the Red Sea Bream Crudo, a vibrant starter that captures Zenon’s ethos of refined freshness. With cauliflower cream, a delicate soy mirin dressing, and paper-thin shavings of white truffle, the dish blends purity with earthiness, creating a harmony of crisp brightness and aromatic depth.

Next comes the King Crab Thermidor, a luxurious reinvention of the French classic. Chef Thomas Papas elevates the traditional preparation through a velvety white sauce accented with pickled shallots, chives, and parsley, each element thoughtfully layered to complement the richness of shaved white truffle. The result is decadent yet nuanced, a masterpiece in balance.For pasta purists, the Handmade Fettuccini Pasta is a celebration of tradition and technique. The lightness of the truffle butter emulsion contrasts beautifully with the sweetness of red prawn tartare, while generous ribbons of white truffle tie together sea and earth in one sublime bite. It is simplicity elevated, a dish that speaks to craftsmanship and restraint.

The crowning jewel of the menu is the Wagyu Beef & Foie Gras Rossini with White Truffle, an ode to timeless decadence. The A5 Wagyu medallion offers melt-in-the-mouth richness, heightened by seared foie gras, a glossy truffle-teriyaki glaze, and charred vlita. Each component is indulgent on its own, but together they create a symphony of flavour ,bold, layered, and deeply satisfying.To conclude the experience, the White Truffle Sabayon provides a finale that is both comforting and refined. Tonka bean ice cream rests atop airy sabayon cream, subtly perfumed with the elusive aroma of white truffle. It is unexpected, elegant, and irresistibly memorable.Beyond the dishes themselves, Zenon’s limited-time White Truffle Menu stands as a testament to the restaurant’s dedication to innovation, storytelling, and seasonal luxury.