Rosalind Parsk moves over from Pierchic, and introduces seasonal new menu.

British chef Rosalind Park who cut her culinary teeth working with the likes of Gordon Ramsay, Gary Rhodes, and Marco Pierre White, brings her expertise over to heritage restaurant The Ivy, after her success with Dubai's most romantic restaurant, Pierchic. She begins her tenure with a bang, introducing a new spring-summer menu showcasing seasonal seafood, and giving the well-loved classics a modern twist.

Rosalind says, "I developed my passion for cooking whilst preparing classic Brit dishes with my Grandmother and am looking forward to bringing my own sensory twist to some of these typical British tastes." This means you can expect dishes such as Pan-fried scallops with Parma ham & foie gras dressing; Crab tortellini with lemongrass and coconut foam; Atlantic lobster with sauce antiboise & samphire; and Lough Erne salt moss lamb loin, with shallot tartin. Even Ivy favourites such as the Crackle bomb dessert has been taken to the next level in the form of a RockRoadad crackle bomb with a bubble gum chocolate sauce.

Ideal For

Lazy lunches and sophisticated soirees