Close in proximity and style, Revelry and Maisan15 will showcase their penchant for culinary innovation in a two-part collaboration next month.
This June, Revelry and Maisan15 are stirring up the heat with a two-part collaboration that blends bold flavours, creativity, and innovation. Revelry in Dubai Hills, for the uninitiated, earned a Bib Gourmand in the Michelin Guide Dubai last year, hailed for its innovative drinks and carefully curated small plates — both of which focus on fresh, seasonal ingredients and have a story to tell. Maisan15, meanwhile, is a hidden gem in Al Barsha South, blending art and gastronomy into a unique experience that’s been featured in the prestigious list of 50 Best Discovery. Run by artist, producer, and curator Rami Farook, with head chef Rita Soueidan at the helm, this café-restaurant-library-gallery hybrid invites patrons to explore a world where creativity flourishes.
As for what will transpire when the two come together? Expect the unexpected, they say. Things will kick off on Thursday, 5 June, when guests can expect to find Soueidan’s signature dishes showcased at Revelry — think: miso baba ghanoush (a comforting blend of roasted eggplant, miso paste, almond dukkah, Persian pistachio, Palestinian olive oil, pomegranate) and grape leaves with shiitake mushrooms (complemented with halloumi, pine nuts, barberries, rice, cherry tomatoes, and Aleppo chilli).
On the more indulgent side, Soueidan is set to serve her popular Sfeeha, free-range lamb soaked in pine nut butter and served with akkawi cheese, pomegranate molasses, and a labneh mix — all which can be enjoyed with a side of confit potato cooked in duck fat with a Kashmiri chilli sauce. Be sure to pair the food with Maisan15’s homemade ice tea in two flavours: baharat cherry and hibiscus and za’atar.
The proverbial tables will turn on 12 June, as Chef Rahul Rana recreates a taste of Revelry on Soueidan’s turf. On Rana’s menu will be his prawn wonton and moilee curry (a light, coconut-based curry), jackfruit momo and smoked tomato chutney, onion kachori and chilli kadhi (deep fried stuffed pastry on spiced yoghurt), and ghee roast lamb chop supercharged with curry leaf XO. Come mains, the star is Revelry’s wagyu dynamite served with an Asian-style cucumber salad.
Guests can wash this down with a special drinks menu crafted by Vince Varghese, Revelry’s Restaurant & Bar Manager, as he brings his signature style of modern multicultural classics using Levant ingredients from Maisan15. “This collaboration is about more than just sharing plates — it’s about sharing perspectives,” says Rana. “Rita and I come from different culinary worlds, but we’re united by creativity and care. Together, we’re creating a dialogue through food that’s thoughtful, surprising, and full of soul.”
“Maisan15 is a world where creativity flourishes, so being able to collaborate with Rahul and Vince allows us to blend our stories, cultures, and creativity into something entirely new, whilst bringing the same passion we each pour into our own restaurants,” adds Soueidan. Spaces are limited, so needless to say, bookings for this collab come recommended.
Discover: Revelry x Maisan15. Dubai. @revelry.ae @maisan15
