Marea Dubai is excited to announce the launch of its newest tasting menu, a progressive 10-course culinary journey of Italian ingredients viewed through the creative perspective of Chef Yunus Emre Aydin.
Diners will begin their meal with a take on the classic Margherita before enjoying a unique ‘Burnt marrow tartare’ pani puri prepared tableside. Marea’s famous seafood makes an appearance with a Flaked Alaska salad of Alaskan king crab marinated with fermented grape jus, served with apple, fennel, chive oil, and basil.
‘Roots’ marries Celeriac, a root vegetable that originated in the Mediterranean basin, with inspiration from Dubai; namely, the shawarma. The celeriac is finely shaved and chargrilled, sprinkled with sumac, and served with lettuce leaves and of course, truffle.
‘Magenta’, a bold fuchsia fregola risotto with aged balsamic crema, honours the Pantone Colour of the Year, Viva Magenta 18-1750, while ‘Granoturco / Süt Mısır’ introduces a decadent house made corn pasta that is sure to quickly become a diner favourite. ‘Carabaccia’ elevates the humble onion soup, paying tribute to its Roman origins before it became known as ‘French’.
“The ethos of Marea has always been about quality dining. With this new tasting menu, we are excited to showcase a progressive aspect of Chef Yunus’s creativity, propelling it into an elevated dining experience.” Says Panchali Mahendra, President of Atelier House Hospitality.
The tasting menu will be available for a limited number of diners per evening, Tuesday through Saturday, and is priced at 590dhs per diner.