The Grand Hyatt Dubai introduces a new dining concept with four distinct menus. The Collective, which is due to launch in March 2016, will be divided into four micro-concepts, each serving food from live kitchens, as well as from à la carte menus.
The four micro-concepts are the Levant Emporium, the Grill Bar, the Bakery and the Bombay Café (which will focus on Parsi cuisine). The hotel has stated that each of the four menus will focus on using seasonal produce.
Commenting on the concept, Grand Hyatt Dubai executive chef Roger Marti said: “It’s all about cooking and serving with flavours; there’s no set menu, you’re cooking what comes from your heart.”
The re-branded 240-seat space (formerly operating as The Market Café) has been designed by the Super Potato group, which has created a distinct design space for each of the four concepts.
For example, the Bombay Café is designed with handmade rugs and a book wall. The Levant Emporium features mosaic flooring and intricately patterned crockery.
The Grill Bar has an industrial influence to the design. At The Bakery, a total of 11 different styles of tables and chairs have been used.
The Collective is located next to the hotels ‘indoor tropical gardens’, which the Grand Hyatt Dubai plans to begin using as a regular setting for pop-up shops, ranging from emerging designers to new food and drink stalls.
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Feb 9, 2016 , Egypt
i working with chef Roger Marti and actually i can said now his the best ever. its beautiful concept idea i wish you chef more and more success chef fares chahine