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Jumeirah Restaurants and Caprice Holdings to Open The Ivy in Dubai.

DUBAI, UAE, November 24, 2010 /PRNewswire/ -- Jumeirah Restaurants, the restaurant division of Dubai-based luxury hospitality company Jumeirah, and Caprice Holdings, has announced that it will be launching The Ivy restaurant in Dubai.

The new restaurant will open in The Boulevard, Jumeirah ( http://www.jumeirah.com/) Emirates Towers in the spring of 2011.

The Ivy Dubai (http://www.theivy.ae/) will offer an ideal place for lunch, dinner or simply a drink at the bar and will be able to accommodate 172 covers including up to 16 guests in the private dining room for a more intimate experience.

The new restaurant will offer a brasserie-style menu with a selection of The Ivy classics, such as its world famous shepherd's pie and Scandinavian iced berries with hot white chocolate sauce. The Ivy in Dubai will share the same standards of food, ambiance and service as The Ivy in London, but will also take on board the best that Dubai has to offer.

The Ivy will be the first of the Caprice Holdings' restaurants to open since the announcement in August of a deal that will see Jumeirah Restaurants roll out the Caprice Holdings' brands in the Middle East. It joins sister restaurant, the critically acclaimed Rivington Grill, which opened in December 2008.

The Ivy is a uniquely British institution known throughout the world. A refurbishment in 1990, with oak panelling, stained glass and site-specific commissions from leading contemporary artists, recast it as the grand restaurant of its early-20th century heyday. It is a favourite with the pre- and post-theatre crowd, as well as attracting a devoted clientele from the arts and media and beyond who come for its unmatchable service, the intimate atmosphere and privacy fostered by its Director, Fernando Peire. It's large and unique brasserie-style menu offers dishes from around the world such as Bang Bang chicken and Thai-baked sea bass but has a particular British flavour, with favourites such as Dover sole, roasts and the famous shepherd's pie, simply but beautifully cooked from the best ingredients.

Caprice Holdings encompasses London's favourite restaurants. From the glamour of Le Caprice to the elegance of Daphne's, the informality of The Ivy to the excitement of Scott's, these cover a wide variety of atmospheres and clienteles. Their cuisines, too, range far and wide, from the traditional British of Rivington to Tuscan and French and on to the South-East Asian of Bam-Bou.

Jumeirah Restaurants ( http://www.jumeirah.com/en/Jumeirah-Group/Jumeirah-Restaurants/) is a company of multiple and successful restaurant concepts developed and licensed globally. An important and strategic addition to the Jumeirah Group portfolio, the company's mission is to set up and license innovative restaurants worldwide.

The company also has the rights to develop a number of brands from the Caprice Holdings group across the Middle East and North Africa.

About Jumeirah:

Jumeirah Hotels & Resorts are regarded as among the and have won numerous international travel and tourism awards. Jumeirah, the Dubai-based luxury international hotel management group and member of Dubai Holding, owns a number of Dubai hotels ( http://www.jumeirah.com/en/Hotels-and-Resorts/Destinations/Dubai/). Among the Jumeirah hotels in Dubai is the world renowned Burj Al Arab, the world's most luxurious hotel, which features an underwater restaurant in Dubai.

Other hotels include the multi-award winning Jumeirah Beach Hotel, Jumeirah Emirates Towers, Madinat Jumeirah and Jumeirah Bab Al Shams Desert Resort & Spa in Dubai, Jumeirah Carlton Tower and Jumeirah Lowndes luxury hotels in London ( http://www.jumeirah.com/en/Hotels-and-Resorts/Destinations/London/) and Jumeirah Essex House in New York.
 For further information please contact:
 Mia Hedman
 Director Corporate Communications
 Jumeirah Group Corporate Communications
 PO Box 214159
 Dubai
 United Arab Emirates
 +971-4-364-7974 


http://www.jumeirah.com
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Publication:PR Newswire Europe
Geographic Code:70MID
Date:Nov 24, 2010
Words:774
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