Piatti by the Beach, located at Raffles Palm Dubai, has unveiled a winter menu inspired by South Italy’s authentic flavours, especially for Dubai’s alfresco dining season.
This culinary offering is spearheaded by Chef Izu Ani, renowned for his commitment to using the finest ingredients while blending tradition with innovation. Chef Francesco Cortorillo is the Executive Chef while Chef de Cuisine Oscar Noviello oversees daily operations.
Drawing inspiration from the rich culinary traditions of Southern Italy, Piatti by the Beach’s new winter menu opens with a selection of starters, such as the raw selection of tartare and oysters or a special carpaccio selection, from Yellow Tail to Beef Carpaccio. The selection of starters also includes delectable dishes such as the Bocconcini di Bufala con Degustazione di Tartare, buffalo mozzarella bites with langoustines, red prawns, bluefin tuna and wild salmon.
Guests can then choose from a wide selection of pasta dishes, including the Tagliolini allo Scoglio prepared with fresh seafood. They can also savour the Fagottelli Gamberi e Pesto di Pistacchi, showcasing homemade ravioli filled with red prawns and a pistachio and pesto sauce.
Adding to these delights is the Spaghetti alle Vongole. Making its debut this season is Spaghetti di Gragnano with clams, garlic, and chilli, offering a blend of aromas and tastes. Pizza aficionados can delight in signature thin and crusty pizzas, including the best-seller Daviola.
For the mains, guests can expect the exquisite Branzino in Padella, Filetto di Tonno Rosso ai Ferri, or the rich flavours of Polpo alla Luciana, featuring grilled octopus served with tomato sauce, black olives, capers and croutons. Epicureans can indulge in the Scampi o Gamberoni Reali alla Griglia, succulent langoustines and vibrant King Prawns Carabineros sourced from the hotel’s fish bar, showcasing the freshest catch of the day.
No journey through Southern Italy’s culinary essence is complete without a sweet ending. Delightful options include the Millefoglie Scomposta ai Frutti di Bosco, a deconstructed Mille-Feuille cake featuring custard cream and forest fruits, or the Torta Caprese con Gelato alla Vaniglia, a chocolate cake complemented by almond and hazelnut crumble, served with vanilla ice cream.
The whitewashed walls with pops of colour, a decor typical to the Positano region, create a relaxed yet sophisticated feel. For alfresco dining, the venue offers a sprawling terrace with panoramic sea and coastline views, while hanging planters cascade overhead.
