Pierchic is now open following an extensive refurbishment, with a contemporary new look, a seafood menu, extensive drinks list and two new over-water pods with 360º views of the Arabian Gulf.
Located at Al Qasr in Madinat Jumeirah, the restaurant's new Mediterranean menu is the result of a partnership between chef Laurent Gras, who was awarded three Michelin stars for L2O in Chicago, and Pierchic head chef Rosalind Parsk.
Parsk said: "Laurent and I are immensely proud of the menu we have developed for Pierchic. Each dish is a product of weeks of collaboration between us and I feel we have a menu that showcases the very best produce seasonally available from across the world."
The refurbishment also includes the construction of two new pods — Chic Bar and Chic Lounge — which are located off each side of the pier and are open from 3pm to 2am. The pods include offerings from head mixologist Kevin Leclerc and a seafood bar of ceviche, caviar and oysters.
General manager Andrea Zampolini said: "The new design and menu completely redefines the Pierchic experience. Every detail of the new restaurant is exciting, beautiful and pushes the boundaries of culinary excellence. We can’t wait to welcome you back this autumn to, dare I say it, the best restaurant in Dubai."
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Pierchic’s redesign resulted in an ultra-contemporary finish with soft, elegant furnishings. It features 15 custom-made Swarovski crystal-filled fishing net chandeliers, each of which weighs 25kg, that hang above the bar.
The private terrace has just one, oceanside table for two, and the commissioned temperature-controlled open glass cellar holds 1100 bottles at any one time.
Using daily deliveries of fresh produce, Parsk and her team cook signature starters including yellow fin tuna ceviche with preserved lemon and borsch consommé; grilled Loch Fynn diver xcallops with tapioca pearl and vanilla & bergamot butter; wagyu beef “tonnato”, a take on the classic with fried capers, Italian frisée and bonito flakes, and lobster bisque with a lobster dumpling and chestnuts.
Mains include roasted yellow tail with celery root, green apple & black truffle; Dover sole meunière with spinach and wild mushrooms or a whole 'fish of the day' for two, baked in salt crust and served at the table with lemon butter and chanterelle relish. Desserts include the likes of coconut pavlova with mango passion sorbet and compressed fruit or mille feuille of chocolate with cocoa crumble and dulce de leche.
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