White beans, smoked celeriac truffle and girolles. White beans, smoked celeriac truffle and girolles.

In collaboration with Dubai Food Festival, home-grown concept Folly by Nick & Scott will sit alongside 14 of the city’s restaurants, presenting a three-course set menu as part of Dubai Restaurant Week.

From February 22 to March 3, diners are invited to experience the bespoke menu for AED 199 (US$55) per person across two evening sittings.

British duo Nick Alvis and Scott Price have created a special menu that will be available throughout the ten-day festival, showcasing their signature dishes, including crispy hens egg, morels, vinegar, caramel, white beans, smoked celeriac truffle and girolles and lamb saddle, whipped pine nuts and salsa as main options with a choice of chocolate, hazelnut and malt or elderflower and apple cheesecake for dessert.

“We’ve been in Dubai for over eight years and have been developing home-grown brands since we arrived in the city. Folly by Nick & Scott is a concept we’ve been working on for many years and we’re extremely proud of the outcome so to collaborate with Dubai Food Festival within our first year of opening is a real honour for us,” said Price.

Located within Souk Madinat Jumeirah, Folly’s outdoor space features multiple terrace areas, each created to offer a different dining experience. Those booking for Dubai Restaurant Week will have the choice of being seated within the main restaurant or on the terrace.

Bookings for Dubai Restaurant Week are now available online, exclusively on Roundmenu (www.roundmenu.com/dubai/restaurant-week), with two seating options available daily at 7:00pm and 9:00pm, for groups of two to 10 people.

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