GAIA restaurant has launched a new menu of seasonal specials made with autumnal flavours, salads and fresh seafood.
The dishes were designed to be enjoyed on the terrace, an open-air dining experience. Inspired by the white, blue and magenta hues of the Cyclades Islands, guests can enjoy lunch and dinner under the bougainvillea throughout the season.
Curated by GAIA’s team of culinary experts, the menu constantly evolves as the kitchen experiments and explores the elements of Greek cuisine. The seasonal specials were developed with the aim of sharing a wider selection of flavours with their guests, reflecting the generosity woven throughout the concept.
Providing a light taste of a Mediterranean Autumn, seasonal salads include the Kounoupidi Salata, a cauliflower, avocado and caramelized walnut salad with a balsamic dressing and the Antidi Salata, endive salad with potatoes, baby gem lettuce and graviera cheese.
Offering more delicacies from the sea, the menu features raw dishes such as the Magiatiko Karpatsio, Yellow Tail Carpaccio with a citrus, chili and shallot dressing and the Tartar Tonou, a Tuna Tartare with lightly smoked tuna, shallots and creamy taramosalata.
GAIA have also introduced their take on the classic Psites Sardeles, Grilled Sardines, served with harissa and lemon juice. Guests can indulge in Psitos Astakos, Grilled Lobster, served with a lobster emulsion and crisp baby gem lettuce, as well as the Vasiliko Kavouri me Linguini, a rich King Crab Linguine served with chili, parsley and garlic croutons.
Heartier options include the Spalomprizola, with a choice of Striploin 1.5kg or T-Bone 1.5kg served with caramelised onion, beef jus, mustard vinaigrette and potatoes, as well as a side of Vrasta Kolokithakia, Boiled Courgette with a classic olive oil and lemon dressing.
“Food is a way of sharing our happiness with others. In Greece, mealtimes are an act of giving and a time of spreading joy. At Gaia, we aim to uphold and build on this tradition, serving beauty, energy and love with every plate,” says Chef Izu Ani, Partner and Concept Creator of GAIA.
GAIA has implemented new sanitisation processes and regulations set forth by Dubai Municipality.
