Under the guidance of Chef Tristan Farmer, the distinctive French brasserie-style restaurant unveils a collection of new creations, each reflecting the venue’s unique philosophy of refined simplicity, blending Japanese techniques and ingredients with Mediterranean flavors.
DUBAI, UAE – 5 November 2025 – Maison Dani has announced the launch of a new, innovative menu that promises to add sophisticated flavors and exceptional surprises to its immersive dining experience. The new menu is available now, featuring dishes that truly transcend the ordinary. Since its opening on the ground floor of The Opus by Omniyat, Maison Dani has captivated diners with its striking interiors, innovative service, and flavorful cuisine.
Led by globally acclaimed Chef Tristan Farmer, Culinary Director and Partner at Culinary Arts Group, Maison Dani was conceived to masterfully merge Michelin-star-level cuisine with a comfortable and captivating brasserie atmosphere. Drawing on his experience in the world’s finest kitchens, Chef Farmer introduces an innovative culinary vision, skillfully blending the arts of the Mediterranean with Japanese precision. This creates a menu that appears seamless and simple yet delivers unexpected complexity in every dish, utilizing fermented ingredients, umami flavors, and dry-curing techniques.
Within Maison Dani’s playful and elegant interior, every dish on the new menu is crafted to take guests on a journey of imagination. Diners can begin this immersive experience with thoughtfully prepared Crudo dishes, such as Tuna Tartare with smoked avocado and shiso tempura, or King Crab served with fermented pineapple and tarragon. Meanwhile, N25 Caviar is presented the Dani way, featuring sourdough crumpets, smoked quail eggs, and pickled onions for a distinctively luxurious touch.
The small plates continue the journey of bold flavors, featuring Prawn Cocktail with yuzu and jalapeño, the layered Dani Salad with pistachio and feta, and Ravioles du Dauphiné with a rich blend of miso ricotta and spicy sausage.
The main course takes on a theatrical flair with the Wagyu Tenderloin Flambé, prepared tableside and finished with a classic sauce retro Diane. Other highlights include smoked lobster, and turbot served with a Japanese-inspired marinade of miso, yuzu, ginger, and star anise. Additionally, Parmesan Rigatoni with truffle dashi and cracked black pepper is featured. Each main is complemented by flavorful sides such as truffle mash, roasted tomato salad, grilled broccolini, and tagine rice.
Desserts conclude the journey with nostalgic flavors, featuring the bright Peach Melba with arctic raspberries and pepper meringue, alongside a rich Banana Bread Fondant stuffed with white chocolate and hazelnut. The Salted Caramel Sundae with butter and Medjool dates adds a stunning touch to the classics, providing a rich experience in every moment.
For a completely immersive and effortless evening, the “Leave it to Chef” experience offers a simple way to enjoy the best of Maison Dani. Guests simply choose between two curated paths, and Chef Farmer and his team take the lead, selecting each dish based on the Chef’s personal preferences, integrating signature creations and a few surprises along the way.
