We set out to discover the world of Pisco infusions and traditional Peruvian flavours, under the direction of globally-acclaimed Peruvian Chef Jaime Pesaque at Mayta. Read our review here.
Upon arrival, we are greeted warmly at Mayta’s bar. The room is atmospherically lit and bathed in dark aubergine and crimson velvety hues: a place with all the attributes of a cool space for friends to intermingle for long happy hours over sensational Peruvian specialities and signature drinks.
From the bar we are ushered into the dining area. Here we find more of the same woody, dark and warm hues so conducive to fine dining and reminiscent of true Peruvian style.
We opt for Ceviche Puro (sea bass with sweet potato and coriander) and Ceviche Mixto (shrimp, octopus and scallop). The flavours are refreshing and innovative and the quality of the main ingredients is staggering. Something in the combination of raw ingredients and the magic of traditional Pisco flavourings comes as a genuine surprise.
The piece de resistance is a stunning “Pato”, or crispy duck breast infused with garlic and garnished with peanuts. The peanuts are barely detectable but add an element of flavour and texture.
Dessert is the most fondant of chocolate treats – the Chocolate Volcano – and a Suspiro, a Peruvian style dolce de leche, meringue, sorbet and almond crumble. The Suspiro is deliciously balanced in sweetness and flavour – enough even to convert our non-sweet tooth…
An evening of culinary discovery and bright and warm company – we are true converts to Chef Jaime Pesaque’s take on traditional Peruvian style and we will be coming back.
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