Dubai, UAE: Stepping into The Ritz-Carlton, Ras Al Khaimah, Al Wadi Desert immediately provides a calm and soothing retreat for the mind and body. Nestled within a vast 1,235-acre private Nature Reserve, the setting for Farmhouse by Syrco is exceptional, with panoramic views of the desert nature.
The Conscious Dining Ethos
I recently experienced the newly launched five-course tasting menu at Farmhouse by Syrco, the signature dining venue helmed by acclaimed Dutch chef Syrco Bakker. With a background in two-Michelin-starred kitchens, Chef Bakker’s philosophy centres on “conscious dining”, which champions farm-to-table principles and ethical sourcing. The restaurant proudly uses local produce from its own farm, a commitment that has earned it one toque by Gault&Millau 2025. The team demonstrates commendable guest care, proactively checking for dairy and nut allergies upon arrival and offering equally good substitutions.
Artisanal Creations
The beverage menu features a collection of signature creations and zero-proof options that echo the restaurant’s commitment to local sourcing. These inventive combinations make use of Al Wadi desert aloe vera syrup, Jais sidr honey syrup, and local produce like heirloom tomato juice and pomegranate syrup. Highlights include the vibrant aloe & sidr which blends the local aloe vera and honey with sparkling ginger, and the farm to table creation, a robust, smoked beverage featuring local lamb fat and dates syrup. For a lighter option, the cactus mojito balances cactus syrup with Jais sidr honey and sparkling ginger.
A Flavour Analysis: The Five-Course Culinary Journey
1. Fruits and Vegetables
The opening sequence sets an inventive tone. The Date & Muhamarra, presented as a rouleaux on brioche toast, serves as a vegetarian token of hospitality. Its complex flavour is defined as cold, sticky, sweet, salty, spicy, and nutty. The Watermelon & Sumac brilliantly flips expectations; the infused fruit is noted for its high acidity and tartness, contrasted with locally sourced, grated Nabulsi cheese. The Leek Samosa, a fully vegan, gluten-free creation, concludes the course with a cold, soft, fresh, and slightly spicy.
2. Mahi Mahi
This course focuses on raw seafood preparations. The Mechouia Salad, a refined take on the Tunisian original, features raw marinated Mahi Mahi loin and offers a taste profile that is cold, raw, fresh, smoky, and acidic. A clever highlight is the Hummus Dip, where the chickpeas are first fermented to make the dish gut friendly and easy to digest. The sequence concludes with the inventive Cured Belly, presented like an ice cream cone, which offers a cooling, textural transition defined by cold, crispy, smoky, and green aromatics.
