A Sustainable Lunch at Skye & Walker

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Sustainability is the key word at Skye & Walker, a little café in Deira with a big concept behind it. All the ingredients are sourced locally by working with a few select farmers and food providers, but that’s not all! Everything from the furniture to the décor is made using recycled and renewable materials. The café has an interesting workshop aesthetic, with hanging teardrop bulbs encased in wood, an amorphous wooden shelf in one corner, and various other stone and wood elements in the décor.

There is a good spread of vegetarian dishes overall but, as I’ve often found, the main course section is a bit light. I start off with a cool glass of saffron ice tea, a refreshing combination that I’ve never come across before. Another unique twist comes in the form of complementary kale chips, a healthier alternative to nachos or bread baskets. The dehydrated kale isn’t as bitter as I’d expected, but the flavor is robust and satisfying. You can add some spice or tang if you like, thanks to little pinches of sea salt, freshly cracked black pepper, chili powder and a lemon slice served on the side.

I’ve recently been on the hunt for great avocado toasts around town, so when I notice one on Skye and Walker’s menu, I know I have to try it. This version is completely vegan, consisting of roughly pulped avocado drizzled with olive oil and lemon juice with some curry spices sprinkled on top. It’s light and delicious, though I don’t get much of the curry flavor at all.

Alongside this, I order the Slow Roasted Beetroot Salad. An extremely colorful dish with large thinly sliced rounds of deep red beets, the salad manages a perfect harmony of flavors. Orange segments provide some tang to counteract the sweetness of the beetroot, and are complemented by salty feta, earthy walnuts and peppery arugula.

For the main, course, I have one of their most popular vegetarian dishes known as S & W Zoodles, a raw zucchini pasta dish with cherry tomatoes, herbs and a few other assorted vegetables. The pasta is served warm, maintaining a good contrast between the slightly crisp zucchini and tender tomatoes. The flavor is nice and zesty, but there’s a sharp note of parsley that doesn’t quite belong there.

I also decide to try a Veggie Pizza, which ends up being slightly larger than I’d expected. It’s a nice dish, though, with a thin, crunchy crust and a good mix of vegetables. I also really like the fact that the pizza comes to you whole along with a pizza cutter, so you can slice it up according to how much you want rather than dealing with pre-cut slices!

For dessert, I try the Flourless Chocolate Cake with lemon gelato. The cake is wonderfully soft, gooey, and a perfectly rich finish to the meal. The accompanying gelato tastes like it’s been freshly made, with a citrusy flavor that’s not subdued by too much sweetness.

Skye & Walker has a slightly odd location, in a hotel apartment in one of Deira’s busier areas, but the food and the concept are intriguing enough to warrant a repeat visit. As I’ve said in many a previous review, some more vegetarian main courses would always be a plus, but for now, I’d be happy to spend another afternoon munching on some kale chips and enjoying a warm bowl of zoodles.

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