After a full renovation, re-imagined Fish Market restaurant has opened its doors with a brand-new logo and a totally renovated look.
The food, too, got an update. While favourites are kept on the menu, such as Fish Curry and Lemon Butter Prawns, guests will get to experience so much more. Three entirely new menus have been introduced to the outlet – a wine menu, a cocktail menu and a delicious food menu with various fresh seafood, bar bites and even vegan dishes.
The modern Fish Market offers an engaging dining experience. It has its very own Oyster Shucker, dessert mezzes, a wine cellar with 100+ bottles, two large sharing tables and many other new additions. The fresh fish on ice display and market concept remain the same.
Natural light floods through the large windows into a spacious dining room accented with aquamarine colours, semi-private couches, walnut floors, Mediterranean-inspired tiles and designer chairs – all reflecting the waters, the history and heritage of Old Dubai. The interior has been designed by the company PATH, materials chosen reflect the life of the creek. Timber flooring just like the decks on the Abras, gold and brass imitate the neighbouring souks. Glass mosaic tiles refer to water, and acknowledge the main ingredient of glass being sand, undoubtedly part of the desert. • Travellers Palm plants are a reference to the trade and commerce, that has defined the history of the Creek.
Since opening its doors in 1989, Fish Market has served over one million kilos of fish, 500,000 kilos of prawns, and shucked over 100,000 oysters. It has won countless prestigious awards and made thousands of loyal friends.
The focus of the outlet is serving the freshest locally and sustainably sourced seafood. Fish Market became the first member of the World Wildlife Fund Sustainable Seafood program in Dubai, supporting responsible fishing for both wild-caught and farmed seafood with the aim to harvest with zero environmental impact.
Fish Market looks forward to continuing its legacy with loyal and new guests.
Published on October 5, 2017
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