Fresh and flavourful, simple and delicious, this should be the focus of summer meals.
Summer dining is all about celebrating freshness, and ingredients that speak for themselves, kissed by fire and dressed in simplicity. At Énas Mediterranean Restaurant, the team embraces this philosophy with dishes that channel the spirit of the summer: think sun-ripened vegetables, fragrant herbs, and seafood grilled to perfection.
Set within Soluna Beach Club on Palm Jumeirah, Énas is a refined culinary destination in Dubai, on the edges of the Arabian Gulf. The name “Énas,” meaning “one” in Greek, reflects the restaurant’s ambition to offer a singularly exceptional dining experience. With interiors that blend earthy textures, soft lighting, and lush greenery, Énas creates a warm and elegant atmosphere that’s perfect for both intimate dinners and relaxed beachside lunches.
The menu at Énas is designed around the concept of sharing, celebrating the communal spirit of Mediterranean dining. Dishes are crafted using locally sourced and premium ingredients, and showcasing a both a fresh and traditional take on Mediterranean and Grecian flavours.
Charcoal Grilled Prawns & a Modern Greek Salad
This seasonal recipe brings together two quintessential summer plates: Charcoal Grilled Jumbo King Prawns with a bright herbaceous garnish, and a Modern Greek Salad (Horiatiki) layered with heirloom tomatoes, crisp cucumber, and brought together with the rich depth of barrel-aged feta. Each element of this fresh, summer dish has been thoughtfully designed to highlight natural flavours, enhanced by cold-pressed olive oil, citrus, and aromatic herbs.
Ingredients for Charcoal Grilled Prawns:
- 3 pcs jumbo king prawn
- 10g of white onion
- 5g of garlic
- 20ml of olive oil (cold press)
- 5g of dried oregano
- 5g of salt
- 5g of pepper
Ingredients for Garnish Salad:
- 4 pearl onions, halved and seared
- 4 cherry tomatoes, halved and seared
- 3g of dill
- 3g of parsley
- 3g of chives (chopped)
- 5g of caper leaves
- 15g of kritamos
Method for Prawns & Garnish
- Peel the body of the prawn
- Season with kosher salt, white pepper, olive oil ,chopped white onion and garlic
- Place prawn on the charcoal grill
- Once cooked place on tray, add olive oil , squeeze of lemon and dry oregano
- Plate the dish, pour over the juice from the tray over the prawn.
- Add garnish salad on top of the prawns
- Mix together all the garnish ingredients, and dress with olive oil
Ingredients for Greek Salad (Horiatiki):
- 60g of barrel aged feta (made from sheep and goat milk)
- 150g of cucumber, thinly sliced to approximately 5mm
- 3 pieces of heirloom tomatoes, cut into quarters
- 1 red pepper, diced (optional)
- 4 cherry tomatoes, sliced in half
- 8 Kalamata olives
- 25g of red onion, sliced
- 1 baby gem lettuce, cut into four
- 5g of dill
- 5g of oregano
Ingredients for Modern Greek Dressing:
- 20ml of lemon juice
- 100ml of olive oil
- 5g of sugar
- 10ml of yuzu juice
- 5g of salt
- 5g of dry oregano
- 5g of dill, chopped
- 5g of white pepper
Method for Greek Salad:
- Whisk all dressing ingredients together in a bowl, and set aside
- Place and marinate vegetable in the mixing bowl with dressing
- Mix to release the juice from the tomatoes
- Plate and dress the salad with the juice from the mixing bowl
- Place slice of feta cheese on top of the salad
- Add dill leaves and oregano on top.
Énas Mediterranean Restaurant
Soluna Beach Club, Ground Floor, The Palm Jumeirah, Dubai
@enasdxb
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