Dubai 23.01.2023. Valentine’s Day is the most romantic day of the year and it’s only a few weeks away! PLAYA Restaurant and Beach Club on Palm West Beach will be celebrating Love & Romance in the most stylish and glamorous way this year!
Treat your better half to the ultimate Peruvian fine dining on Valentine’s Eve with amazing vibes and a stunning view overlooking the Dubai Eye from the most beautiful sandy beach Dubai has to offer. Make this Valentine’s Day unforgettable with a Glamorous and Stylish experience at PLAYA .
Guests will be welcomed with a complimentary Prosecco and “Amuses-Bouche” and Smoked Chicken Cones. The Valentine’s Signature menu (550 AED) specially crafted by Chef Carlo Valentino and his Peruivian Brigade offers “Oyster Inka, Playa Classico Ceviche, Wagyu and Foie Nigiri, Patagonian Seabass Anticuchos and Lobster Empanadas” as Starters, followed by “Peruvian Octopus and Mussels Cazuela” as a main course and Raspberry Lollipop and Lucupop as Desserts.
The Beverage Menu (350 AED) offers a 2-hour Open Bar with Alcoholic and Non-Alcoholic Cocktails (Forbidden fruit, Pink Lady, Sip of Love / Rinomato infusion and Cold infusion 24h) along with a selected variety of the finest French, Itallian and Chilean Wine (Red, White & Rosé) and Premium alcohol brands.
Entry to PLAYA provides full-day access to all areas on weekdays that will be redeemable on food and beverage.
PLAYA Beach Club is open from 10:00 AM to 2:00 AM daily.
Kids are allowed if accompanied by adults and not at the bar section / Pets are not allowed.
Reservations: [email protected] Phone 800PLAYA or +971 50 504 4506
Instagram: @playadubai #playadubai #playadxb
Facebook: PLAYA DUBAI
ABOUT PLAYA:
Behind the concept of PLAYA, is a Japanese fisherman who left Japan to Peru having in mind the opening his own Cevicheria. He had to adapt to the Peruvian culture and local produce in order to create his vision of the Nikkei Peruvian Cuisine – fish from the Pacific, quinoa, aji Amarillo peppers transformed by Japanese techniques.
This colorful and vibrant new Beach Club concept celebrates the renewal of Life by encouraging individuality with soulful music while embracing the Sun in every bite of the exquisite fusion cuisine by Peruvian Chef Carlo Valentino and every sip from the extensive signature Pisco inspired cocktail drinks menu crafted by the Beach Bar team.
The Peruvian inspired menu features a particular focus on seafood such as Ceviche and Nikkei dripping with traditional and authentic Peruvian flavors and spices, it also offers an exquisite variety of Grade 5 Wagyu beef meat, chicken, lamb and vegetables. Outdoor partygoers and diners can also choose from the pool and beach bar menu a delightful selection of signature light bites such as Choclo and Asparagus, the Antichuchera, the Leche de Tigre in addition to a full range of Vegetarian signature bites with a Peruvian-Japanese inspiration.
PLAYA DUBAI: THE CHEF – THE CUISINE
Playa’s food inspirations originate from the diversity of the Peruvian climate and landscapes, ranging from the desert strip on the Pacific coast where its capital Lima is located to the Andes, the world’s longest mountain range, and the Amazon basin, with the largest rain forest on earth.
The Peruvian cuisine is a fusion of local and international flavors. Rooted in the indigenous traditions, it has gained influences from various other cultures including Spanish, African, Chinese and Japanese over the past several hundred years. The main secret of the success of Peruvian cuisine is an importance of the INCA – native flavors. No matter how fusion, modern and unique the dish will be, you will always feel the kick and highlight of the traditional Peruvian flavors in it.
Peruvian Chef Carlo Garcia Valentino brings a new culinary high-dining curative experience. His authentic Peruvian recipes featuring superfoods and restorative ingredients will feed your soul. He skillfully selected the most famous and representative dishes from the different cities of Peru such as Ceviches, Causas, Rices and Anticuchos while adding his personal touch and expertise using Peru’s most traditional ingredients (Choclo, Cancha, Aji Amarillo, Rocoto, Aji Panca, Quinoa, Native Potatoes, etc.). His aim is to make Playa the first real Peruvian cuisine in Dubai by bringing the most authentic Peruvian flavors and unique traditional ingredients.
For Chef Carlo, Playa is a Cosmopolitan place, his team reflect the spirit of the Peruvian cuisine, they come from 20 different countries and speak multiple languages (Latin-America, Europe, Asia, Africa, and of course in the kitchen where he has many team members from Peru).
Ceviche & Nikkei bars: The central culinary experience at Playa are definitely the Ceviche and Nikkei stations!
Ceviche is the most famous Peruvian dish and has been declared to be part of Peru’s “national heritage” it is composed of chunks of raw fish, marinated in freshly squeezed key lime or bitter orange (Naranja Agria) juice, with sliced onions, chili peppers, salt and pepper.
Nikkei cuisine is the fusion of Japanese recipes and traditions with Peruvian ingredients. The Japanese introduced new ingredients to Peruvian cuisine like miso, ginger, soy, wasabi and rice vinegar. They also integrated Peruvian ingredients such as aji or yellow pepper, Andes potatoes and corn.
PLAYA DUBAI / THE BAR: The Playa Bar is “Where the Magic Happens”!
For Playa, the Bar team studied the culture of the traditional Peruvian drinks, researching the finest ingredients and elaborated the traditional classic cocktails with a pinch of innovation using the most modern Bar Mixology techniques.
Playa Beverage Menu inspiration come from the Pisco Cocktails. Pisco is a traditional distillate made from grape in Peru mixed with fresh ingredients like fruits, herbs and spices from south America. One of the signature cocktails is “Playa Sour”: a combination of Pisco fresh Granadilla and Maracuja. Also “Machu Pichu”: Pisco, Lucuma, amazing fruit from Peru, Shiso leaf and chocolate. And last but not the least, “Akira” which was inspired by a Japanese garden, Cloudy Sake, Sakura vermouth and elderflower served with a smoked sphere.
The Bar team passion for the Peruvian culture and his mastery of the latest techniques of Mixology will definitely transcend your expectations.