Glasshouse goes Mediterranean

Glasshouse at the Hilton Dubai Creek has undergone a few subtle changes in recent months to be transformed into a Mediterranean brass-erie. The restaurant now sports a fresh, citrus-coloured interior, and has a more informal feel.

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By  Sarah Campbell Published  September 10, 2005

Glasshouse at the Hilton Dubai Creek has undergone a few subtle changes in recent months to be transformed into a Mediterranean brass-erie. The restaurant now sports a fresh, citrus-coloured interior, and has a more informal feel. “We introduced a new Mediterranean look and feel to the restaurant’s décor by adding warm colours throughout the restaurant, which is reflected in small details, such as the wooden tables, a colourful large painting and new uniforms,” Yvonne Lucedale, marketing communications manager, Hilton Dubai Creek, told Caterer Middle East. The menu has also been reworked by executive chef Jason Whitlock together with new restaurant manager Scott Crawley and under the watchful eye of Gordon Ramsay. The new menu features dishes such as Andalucian gambas pil pil (sizzling prawns in garlic and chilli), parma ham with shaved pecorino (a very traditional dish). There is an emphasis on fresh pastas, salads and plenty of fish dishes. Mediterranean favourites, such as carpaccio of beef, rocket and parmesan salad, and seared yellow fin tuna are just some of the new menu additions. The new menu draws on the European experience of both Whitelock and Crawley, and with a largely European kitchen brigade, the transition has been a smooth one, according to Luedeke. “However, extra efforts now need to be made in sourcing only the best and freshest Mediterranean products,” she added. To complement the new menu, the restaurant offers a wine list of over 50 labels, with a selection of French, Spanish, Italian and New World wines.

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