Asian Refinement Takes Centre Stage in Sea Fu’s New Tasting Menus
Four Seasons Resort Dubai sets the scene for beachside dining
Dining by the water always puts you in a certain frame of mind. You sit down, hear the waves somewhere in the background, and suddenly the whole evening feels a little easier. That’s pretty much the tone at Sea Fu.
This season, the restaurant is putting its attention on a new Tasting Menu, available every day from 6pm to 9pm. There are two routes: a Signature Tasting Menu and a Vegan Tasting Menu, both with the option to add wine or a tea pairing. It’s all done quietly, without fuss, but with a sense that the team really thought about the flow of the meal.
The signature menu begins with Otoro Usuzukuri. It’s thin slices of Ehime Bluefin Otoro with pickled apple and ginger ponzu – straightforward, fresh, and not dressed up more than it needs to be. After that comes a Chef’s Selection of Sushi & Sashimi, the kind of spread where everything tastes like it was prepped five minutes ago.
Then there’s a trio of handmade dim sum: corn-fed chicken, sustainable prawn, and A5 wagyu. Each one is different enough that you end up going back and forth between them. The Mediterranean Seared Sea Bass comes next with maitake mushrooms and a lemongrass sauce, which keeps things light before the final savoury dish. That last course is the A5 Australian Wagyu Beef Striploin with smoked miso butter and dauphine potato.
Dessert keeps things simple: Asian Chocolates brings together Vietnamese chocolate cream, cocoa sorbet, cocoa pulp jelly, and caramelised cocoa nibs – an easy finish after a long tasting menu.
The Vegan Tasting Menu starts with Roasted Watermelon Sashimi, which sounds gimmicky but actually works with the shiso and shiro shoyu. Then come the Truffle Edamame Dumplings, a mushroom-forward Mapo Tofu, and a Homemade Strawberry Mochi with vegan chantilly.
One thing you notice throughout the meal is that Sea Fu doesn’t turn sustainability into a performance. The seafood is responsibly sourced, the meat is ethically raised, and much of the produce is regional. Even the small details have intention: recycled kimonos are used as coasters and napkin holders, and used chopsticks get repurposed into decor. If something breaks, they repair it using a kintsugi-inspired method instead of binning it.
With the weather finally cooling, Sea Fu fits naturally into the rotation – a beachside dinner spot that feels easy, relaxed, and not overly orchestrated. For more information and booking enquiries, visit https://www.seafudubai.com/
Images Supplied