Koko Bay, the chic beachside spot at Palm West Beach, has launched an elevated new menu to celebrate their one-year anniversary
After a successful one year since they opened doors, Koko Bay has upped its game with an exciting new menu. The glam, Bali-style shoreside restaurant, sited at Palm West Beach on Palm Jumeirah, invites diners to tuck into their new menu filled with delightful bites and punchy sips, with vegan options available too.
The Koko Bay culinary team has crafted creative cold appetizers such as a Hamachi Crudo, a Norwegian Salmon Tartare served in charcoal tapioca crackers, a Grapefruit Avocado Ceviche with Ume-Shiso dressing and freshly shucked French Gillardeau Oysters.
Sushi enthusiasts can take their pick from a selection of Maki Rolls, including tempura soft shell crab with mango, avocado and shiso leaves or Alaska king crab served with tamago, avocado, chili jam and yuzu tobiko.
The vegetarian and vegan menu includes Miso Edamame Hummus, Cantonese Lo Bak Go, a crumb-fried Turnip Cake with Shiitake Mushroom, a Vegan Poke Bowl, Eggplant Misoyaki and a Beyond Burger with organic quinoa, smashed avocado, pickles and KoKos Coconut cheese.
Mains include an Australian Black Angus T-bone MB 4-5, cooked in a Robata Grill; a pan-seared Alaskan Black Cod served with saffron cream; a Korean Wagyu Galbi; or a Corn-fed Chicken Escalope in a wild mushroom fricassee.
Since every good meal must end with a tempting treat, opt for the Choco Loco, a 70 per cent Guanaja ganache with cocoa soil, almond crumble and a yuzu raspberry burst-of-flavours; a Hawaiian Pineapple Carpaccio; or a Mangomisu (Mango Tiramisu).
Apart from this new menu, stay tuned for news about Koko Bay’s week-long celebration at the end of September.