Iconic New York concept, Le Cirque, will open at The Ritz-Carlton Dubai International Financial Centre on 12 April.
With terrace views, Le Cirque Dubai has a winter garden, a semi-private dining area and a banquet table that accommodates up to 20 guests.
Promising classic French fare with an Italian twist, the food has taken influence from the original menu developed by Daniel Boulud, David Bouley and Christophe Bellanca, who were at the helm of the New York kitchen.
Offering fresh, light and contemporary à la carte dishes, Le Cirque signatures include lobster risotto, crème brulee, alongside new items such as roasted lamb rack with seasonal vegetables and pommes puree; and homemade cappelletti stuffed with torteau crab and served with crab gratin.
Head chef Manuel Olveira Seller and his team have also developed a number of dishes adapted to Dubai’s culinary scene such as Salad Le Cirque with mesclun leaves, avocado, marinated tomatoes, cucumber crostini and mustard dressing; and marinated grilled octopus with chickpeas, green peas and marinated cherry tomatoes.
Moving to the Middle East in 2016, Seller took the role of chef de cuisine at 55&5th The Grill at St Regis, Abu Dhabi.
His previous experience includes a role as chef de partie at two Michelin-Starred restaurant Sergi Arola Gastro in Madrid, and working on the pre-opening team as chef de cuisine of Arola Bar and Restaurant in Mumbai, India.
Established in 1974 by Sirio Maccioni, Le Cirque in New York was famous for monkeys, circus balls and tent shades, which became symbolic representations of the restaurant.
