Race Week 2024
A Culinary Experience
This culinary sanctuary beautifully blends Middle Eastern influences with its Mediterranean heritage through the lens of Yas Marina. At Mika, the unique symphony of these two cultures, accompanied with seasonal cocktails and hand selected wines evoke the essence of ” la dolce vIta” the good life.
chef mario
Chef Mario Loi
Mika is led by Chef-Patron, Mario Loi, who brings a wealth of experience and recognition with over a decade of working in the region’s culinary industry along with recent accolades in the MICHELIN Guide and What’s On.
What’s happening
RIVIERA BRUNCH
SATURDAY
1:00PM to 4:00PM
AED 299 Soft package
AED 449 House package
AED 595 champagne package
1:00PM to 4:00PM
AED 299 Soft package
AED 449 House package
AED 595 champagne package
SUNDAY LUNCH
Every Sunday
12 PM – 3 PM
Chefs 4 course set menu & a glass of house wine or prosecco – AED 160
12 PM – 3 PM
Chefs 4 course set menu & a glass of house wine or prosecco – AED 160
LA RAGAZZA
Ladies Night
Wednesday
8PM till late
3 selected beverages and a choice of flatbread for AED 129
Wednesday
8PM till late
3 selected beverages and a choice of flatbread for AED 129
Our Menu
One thing we pride ourselves on at Mika is using fresh produce, which is why our menu is
seasonal ensuring the highest quality and flavor in every dish.
For more details on what is being served on the menu currently, please give us a call at +971 564331422.
SNACKS
Mika house bread
sourdough, focaccia, five-seed rye, tomato sofrito, green chilli
35
Cod croquettes
squid ink mayo, parmesan
40
Prawn cocktail tartlet
baby gem, marie rose
40
Chicken liver pate
brown toast, plum marmalade
30
Chef Yousra’s falafel
tahini, lemon
35
House made truffle parmesan fries
aioli
45
Raw
Vintage Aquitaine caviar
deviled eggs
80
Steak tartare
gochujang, rye cracker, egg yolk
70
Wild bass carpaccio
nuoc cham, lemongrass, lime, roasted peanuts
60
Yellowfin tuna carpaccio
ponzu, spring onion, chilli, caper leaves
60
House cured salmon
crispy capers, pink peppercorns, passion fruit
50
Scallop crudo on ice
ginger, chilli, sesame seed, mint from the chef’s garden
50
SMALL PLATES
Mika tomato salad
agridulce, tulum cheese
55
Red chicory salad
roquefort cheese , shaved green apple, balsamic dressing
50
Roasted corn on coals
crème fraiche, coriander, trout roe, bottarga
65
Hand-rolled potato gnocchi
brown butter, crispy sage, parmesan
65
Chargrilled lamb skewers
harissa, tahini
70
Fried feta cheese
filo pastry, wild herb honey, white sesame seed
45
Golden calamari
garlic aioli, lemon
55
Burrata
coriander and lime gazpacho, roasted peach
65
Wood grilled flatbread
stracciatella, pickled mushroom, caramelised onion
datterini tomatoes, confit garlic, anchovies
beef prosciutto, basil butter, aged parmesan
65
Larger plates
Confit duck leg
house made waffle, fried egg, honey dressing
110
Bucatini
kale and pistachio pesto, parmesan
80
Saffron risotto
prawns, lemon, tarragon
100
Conchiglie pasta
beef check ragu, roasted tomato sauce, gremolata
95
Handmade spaghetti
seafood bisque
110
Salt beef sandwich
mustard mayo, pickled cucumber
95
Slow roasted lamb shoulder tacos
pickled red onion, green chilli zhug, coriander
95
Pan fried sea bass
bagna cauda, preserved lemon, mussel escabeche
120
Grilled prawns
ndjua butter, crispy garlic, toasted focaccia
110
Octopus on coals
garlic punched potatoes, smoked labneh
110
Chicken milanese
roasted tomato sauce, salsa verde
100
Wood fired chicken
peri peri, bomba rice, salsa piccante
145
Bavette steak
PX peppercorn jus, fries
110
Chicken schnitzel
lemon, caper butter sauce
100
Desserts
Nonna’s tiramisu
coffee, mascarpone
55
Warm chocolate tart
vanilla ice cream
55
Basque cheesecake
fruit compote
40
Lemon meringue
coal torched meringue, lemon curd
50
Sundae of the week
please ask your server for more details
65
TO FINISH
House made limoncello
40
Skinos mastiha
45