Pierchic Welcomes New Head Chef

 

Dubai’s Award Winning Seafood Restaurant introduces Head Chef Paolo Bellamio and all-improved menu

 

 

Internationally acclaimed restaurant, Pierchic, has welcomed new Head Chef Paolo Bellamio to the kitchen, bringing with him the restaurants most creative, elegant, and picturesque new menu to date. Making waves across the multi-award winning Mediterranean restaurant, Chef brings his own flair to the venue, enhancing the unique, magical experience with his extensive culinary knowledge and cooking techniques, revamping a selection of Pierchic favourites, and sharing his own exquisite creations.

 

Starting with the beautiful Pink Oyster ‘Tarbouriech’, Chef Paolo serves the fresh, firm meat in its beautifully pink shell with Champagne Mignonette and lemon, making for a delicious raw addition to the menu.

A new addition to the starter menu, Chef Paolo’s Marine Plankton Risotto sees slow marinated Mazara gently tossed with red shrimps and fresh Marine Plankton, combined with risotto and topped with lime air, lecitined lime juice, resulting in a light foam, delicately complimenting the flavour. A unique ingredient, Marine Plankton is a true revolution in the culinary world and trending superfood, naturally seasoning dishes with an intense and exquisite flavour of the sea.

The Wagyu Kobe 7 with Black Truffle is a rare non-seafood dish welcomed to the Pierchic menu. Using grade seven to grade nine, perfectly marbled Australian Wagyu Beef, the meat is thinly sliced, topped with a creamy mushroom dressing and fresh black truffle.

 X

For those looking to share, Chef Paolo suggests his Organic Scottish Salmon En Croute. Taking a modern approach to a traditional beef wellington-style favourite, Chef gives it a seafood twist using organic Scottish Salmon. Prepared over a two-hour period, the oven-baked fish served on a bed of savoy cabbage and mushrooms with a white wine mustard sauce, and plated tableside.

 

Bringing a touch of authentic Italy to the menu, the Homemade Black Ink Tagliolini Mare is a delicious blend of homemade squid ink pasta, sautéed in a Crustacean and Lobster sauce with Sicilian red cherry tomatoes. Alternatively, the Truciolo Pasta Latini with Green Asparagus Carbonara brings an all-new vegetarian option to the menu. Traditionally served with beef bacon, the creamy carbonara is made with fresh asparagus, and topped with shaved black truffle for a subtle bite.

 

Boasting over 15 years’ experience, Chef Paolo hails from Padua, Italy, and started his career as a Culinary Technician for Catering and Restaurant Services across a number of Italian restaurants, before finding himself in the kitchen full time. With experience working amidst cuisines including Spanish, Arab, Mediterranean and Greek, Chef Paolo moved to Dubai in 2010. He joined the Jumeirah Restaurant Group team in 2015 as Head Chef of the bustling Trattoria, before taking up his new role at Pierchic, noting it to be his career highlight. Situated high above the turquoise waters of the tranquil Arabian Gulf, Dubai’s stunning ‘over-the-water’ Destination offers a number of culinary opportunities. The Destination Lunch invites guests to take in the crystal waters surrounding the iconic location during the day, with three courses for a modest AED 199 between 12pm and 3pm, Saturday to Thursday. The famed Sunset Menu is available daily from 6pm to 7pm, priced at AED 350 per person for three courses and a cocktail, boasting panoramic views of the stunning Arabian Gulf sunset. Pierchic is a must-visit for seafood aficionados and experience seekers alike.

 

No Comments Yet

Leave a Reply

FOLLOW US ON