Vivaldi Restaurant, located at the Sheraton Dubai Creek Hotel, Dubai’s premier Italian restaurant serves a creative and delicious menu with beautiful views of the creek in a welcoming spacious ambience.
‘Use the freshest ingredients and never camouflage the natural flavours,’ says Chef Oscar Cimmino who loves the the bounty of the Italian terrain and is passionate about Italian cooking.
Vivaldi presents an evening brunch experience to excite your appetite and elevate your social life to new heights. With the Vivacious brunch, you’ll have everything you could possibly need to spoil yourself and your senses. Situated in a truly enchanting setting with breath-taking Creekside views, in Sheraton Dubai Creek Hotel & Towers, Vivaldi brings the culinary flair and social intrigue of Italy to the Creek.
Savour a delicious array of alluring Italian and Mediterranean-infused flavours, from spectacular savoury options to sensational sweet treats, with live cooking stations and chefs who mingle among the guests, to provide an unforgettable brunch experience with a Creekside twist. Embrace the ultimate indulgence of the House Beverage Package for AED 319, enjoy everything the Soft-Package has to offer for just AED 229 and give the family a real weekend treat with the Kids Package (ages 6 to 12 years) for only AED 115.
Francesca will entertain you with a live performance of your favourite songs and add the perfect amount of Pizazz to night brunching, so give yourself the very best kind of Friday feeling down by the Creek at Vivaldi. You’ll have every ingredient and all the flavours you need to live life to the full at Vivaldi, with incredible Italian-inspired culinary fare, a scintillating beverage selection and inimitable views of Old Dubai.
Get ready to live the Italian life as Vivaldi turns the Creek Vivacious!
We bring you two of Chef Oscar’s Signature Recipes:
SPAGHETTI AI FRUTTI DI MARE
- 120 grams of Spaghetti
- 2 +2 tablespoons of Extra virgin olive oil
- 2 cloves of garlic
- Red pepper flakes
- 12 clams
- 12 black mussels
- 60 grams Cherry tomato
- Parsley
Wash the mussels and clams under cold water 2/3 times
To a pan, add olive oil, garlic, and chili, when the garlic is drizzled remove it and add the seafood, cover and cook till the clams and mussels will be completely open. Remove the shells of half of the seafood quantity and take it in a separate bowl
In a separate pan add olive oil and garlic, when the garlic reached a golden color, remove it and add the cherry tomato cuts in half, cook it for 3/4 minutes and add the water of the seafood strained.
Cook the spaghetti in salty boiled water for 5/6 minutes (depends on the quality of pasta) strain the pasta and cook for another 3/4 minutes with seafood sauce till will reach a creamy texture, add parsley mussels and clams which we removed the shells, adjust salt if needed it and serve.
POLIPO ALLA GRIGLIA
- 500 grams of Octopus
- 1 big potato
- Extra virgin olive oil
- Rosemary
- Black pepper
- Salt
- 1 tomato
- 1 clove of garlic
- 1 lemon
- ½ cup of milk
Wash the octopus under cold water. Cook the octopus in boiling water for around 30 min, when ready let it cool down.
Marinate the octopus with olive oil black pepper, salt, lemon, and garlic.
Start to prepare the potato cream: peeled the potato and cut it into cubes, in a pan reheat the oil, add 1 clove of garlic and rosemary, and add the potato and milk, when the milk is almost absorbed add a bit of water and cook it till the potato will become soft (almost smashed), add salt, black pepper, and blend everything. It should have a creamy texture, if needed add a bit of water.
Cut the tomato in 4, remove the seeds and cut into dice, and season it with olive oil, salt, and pepper.
Grill the octopus in a hot Teflon pan with a bit of oil for around 1 ½ minute on each side.
Serve it with potato cream on the bottom, octopus and some tomato diced
To find out more about Vivaldi, please visit www.vivaldidubai.com. For reservations please contact vivaldi.reservations@sheraton.com or call +971 4 207 1717.