Bull & Bear at Waldorf Astoria DIFC unveils new menu

Luigi Vespero and Giovanni Paolo Pintore created the dishes

The culinary pair created the menu with the desire to showcase local farmers and suppliers
The culinary pair created the menu with the desire to showcase local farmers and suppliers

Waldorf Astoria DIFC’s Bull & Bear has introduced a new menu, created by both chef Luigi Vespero and chef Giovanni Paolo Pintore.

 The menu was concieved with an aim to showcase local farmers and suppliers. Dishes from the menu use local organic ingredients, including peppers, kale, aubergine and lettuce, as well as oysters and chicken.

Starters include the Bull & Bear Waldorf salad with kale, apple, celeriac remoulade, pulled chicken and walnut dressing; chopped tuna and caviar with pickled cucumber, white radish and avocado mousse; and seared Scottish scallops with pumpkin purée, amaretto crumble, radicchio and raspberries crisp.

Mains vary from seafood, meat and vegan dishes. Vegan options include the eggplant parmigiana, while lobster linguini or beef rossini are available for meat-eaters. Within the F&B venue is the Meat Room where diners can choose their own cuts to be prepared.

Featured desserts are the smoked tiramisu, black forest cherry with yoghurt ice cream and hazelnut chocolate fondant with dulce crispy pearls, toasted marshmallows, ice cream and bitter chocolate sauce.

Speaking about the menu, Vespero said: “Chef Giovanni and I have very similar cooking styles which is why we work together so well. I have learned that we both share the same passion and respect for the ingredients and those who produce them. Although we have worked in in different countries and kitchens, we have both worked under some of the most recognised chefs in the world, which has certainly given us inspiration for this new menu and made us who we are today.”

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