COYA

Dubai

Traces of Inca heritage and Latin American lifestyle have made their way to the Middle East, with this award-winning London restaurant brand that has brought an exceptional dining experience to Dubai. The menu at Coya keeps the traditional elements of Peruvian cooking, offering the restaurant’s clientele a feast of that country’s palate-teasing dishes in a relaxed and casual atmosphere, surrounded by vibrant Incan colors.

“My favorite pairing was yellowfin tuna ceviche with Serò, because the freshness and structure of the wine perfectly balanced the spiciness and richness of the dish.”

Agathe Plantade
Head Sommelier
Coya

Mediterranean Wines

The unexpected elegance and freshness of the South of Italy

MENU

Langosta – Rice, lobster, pea shoots Lubina Clásica – Sea bass, red onions, sweet potato, white corn Lubina Chilena – Chilean sea bass, aji Amarillo Brócoli – Sprouting broccoli, chilli garlic butter, sesame seeds

•••
Fiano 2014 – Masseria Altermura

Insolia 2014 – Principi di Butera

Serò 2014 – Principi di Butera

Anticuchos de Pollo – Chicken, aji amarillo, garlic Pulpo al Olivo – Josper octopus, Peruvian olives Salmón Nikkei – Salmon, celery juice, ginger, daikon, wasabi tobiko Tiradito de Serviola – Amberjack, dashi, truffle oil, chives

•••

Sasseo 2014 – Masseria Altermura

Deliella 2014 – Principi di Butera

Deliella 2008 – Principi di Butera

Atún Chifa – Yellowfin tuna, soy, sesame seeds, shrimp cracker Lomo de Res (from Menu de la Casa) – Josper ribeye, chimichurri, aji rocoto salsa Anticuchos de Setas – Forest mushrooms, aji panca, parsley Remolacha y Queso de Cabra – Golden beets, aji amarillo, goat cheese, hazelnuts Solomillo de Res -Spicy beef fillet, crispy shallot, garlic

•••

Symposio 2012 – Principi di Butera

Symposio 2010 – Principi di Butera

Altemura di Altemura 2010

Sanrocco 2000 – Principi di Butera

Chicha Morada – Peruvian purple corn colada, passion fruit and strawberry, orange shortbread Sundae de Maíz – Corn sundae, sweet corn ice cream, popcorn Ganache de Caramelo – Salted caramel ganache, raspberry sorbet, candied orange

•••

Rosamaro – Masseria Altermura

GUEST

Agathe Plantade
Head Sommelier – Coya

Juan Van Huyssteen
Beverage Manager – Marriot City Walk

Olivier Gasselin
Group Head Sommelier – Hakkasan

Sacha Daniel
Operations Director – Solutions Leisure

Garth Beer
Wine Consultant – Gates Hospitality

Luca Gagliardi
General Manager – R Trader

Milos
Sommelier – Mayta

Aziz Hathout
Head Sommelier – Bagatelle

Paul Mathon
Sommelier – Tre by Roberto Rella

Faizal Farook
Beverage Manager – Atmosphere

Siv Anne Boyum
Sommelier – Vinhuset

Anea Lazaroni
Sommelier – La Serre

“Beautifully elegant, with notes of sweet lemon curd, exotic fruits and a gentle touch of vanilla spice from the old 25hl barrel… just delicious!”

Garth Beer
Wine Consultant
Gates Hospitality

GUARDA LA GALLERY DELL’EVENTO SU FACEBOOK