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folly by Nick & Scott host Michelin Star Chef Gal Ben Moshe folly by Nick & Scott host Michelin Star Chef Gal Ben Moshe folly by Nick & Scott host Michelin Star Chef Gal Ben Moshe
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folly by Nick & Scott host Michelin Star Chef Gal Ben Moshe

at , Souk Madinat Jumeirah, Umm Suqeim 3

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folly by Nick & Scott
folly by Nick & Scott
Umm Suqeim 3, Dubai

local_phone +971 58 108 2464
event_available Thu, 25th Feb 2021
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access_time Dinner: 19:00 - 23:00 on Thu
payment 6 Course with Wine Pairing: AED 850.00
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Call +971 4 430 8535 or WhatsApp +971 58 108 2464

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Page Last Updated: Fri, 26th Feb 2021

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Gal Ben Moshe, chef patron at Berlin based restaurant Prism is set to cook up a culinary storm alongside local chefs, Nick Alvis and Scott Price serving up a six-course degustation menu at folly by Nick & Scott in a one-off collaboration on Thursday 25 February 2021.

Each restaurant will create one dish per course, with pairing from handpicked boutique vineyards.

Pushing the boundaries of modern Levantine cooking, Moshe started his culinary career under great chefs such as Jason Atherton, Marcus Wareing and Grant Achatz before moving to Berlin in 2012 to open his restaurant GLASS.

In 2018 he closed GLASS and opened prism.

There he was awarded 16 points in the Gault&MiIllau, and for his master craftsmanship as well as for his unique cuisine was nominated for the Berlin Master Chef Award. In 2020 prism was awarded a first Michelin Star.

Moshe will be making his debut in Dubai along side Nick Alvis & Scott Price who have spent over a decade working for Gordon Ramsay in London, Paris and Dubai.

Six-course Degustation Menu

(Folly) Goats cheese, apple, onion and horseradish
(Prism) Textures of Arabic cucumber, khubeza, marinated kiwi, grilled avocado and black yuzu powder

(Folly) Crispy hens’ egg, pancetta and maple syrup
(Prism) Mutton tartare, spelt pain perdu, black quince, glazed horse mackerel, egg yolk emulsion and urfa bibe

(Folly) Cod fillet with bulgur wheat chervil and pomegranate
(Prism) Grilled red mullet, akkoub, barigoule dashi and shiso

(Folly) Sirloin of beef, smoked oxtail croquettes, shimeji and red wine (A)
(Prism) Roast pigeon, beetroot and baharat (A)

(Prism) Flexible chocolate mousse, smoked dates, coffee and tobacco iced cream
(Folly) Rhubarb and custard

Thursday 25 February 2021 from 7pm to late.

• AED 850
 Six courses inclusive of premium wine pairing from boutique vineyards


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