Dutch dining concept eyes MENA expansion

Supperclub MENA, the company responsible for bringing the first Supperclub franchise to Dubai, is already eyeing expansion in further locations across the Middle East.

General manager of Supperclub Dubai Richard Drake, who will open the Dubai venue at Jumeirah Zabeel Saray at the end of April, said the Middle East’s burgeoning culinary scene provided opportunity for growth.

“Supperclub MENA is the company bringing Supperclub to Dubai and was founded last year as a platform to bring world-class hospitality to the region,” said Drake.

“In line with the region’s hospitality sector witnessing tremendous growth, the company hopes to roll out further venues in the future with potential locations for Supperclub including Morocco, Abu Dhabi and Qatar.”

He added: “The current focus is of course on delivering the first Supperclub venture for the global franchise in Dubai”.

Drake said the Supperclub concept, which fuses fine dining and theatre, would meet the demands of Dubai’s trendsetters.

“There will always be a place for traditional hospitality venues and particularly in Dubai where there has been a strong market for restaurants and clubs managed by hotel chains. Equally, international brands have capitalised on Dubai’s position, drawing on its hub status as home to over 200 nationalities and an increasing number of foreign tourists.

“However, while there are an abundance of chain restaurants the demands of Dubai’s trendsetters are changing. The city’s burgeoning art scene is providing a platform for artistic expression and Supperclub Dubai is very much a part of the trend integrating the two concepts.

"Through the new Supperclub offering we hope to further diversify the hospitality sector in the region and capture emerging groups of society that are seeking alternative experiences,” said Drake.

The venue has been designed by Concrete Architectural Associates, who created the original supperclub in Amsterdam, Holland.

There will be six key dining and entertainment areas including the Salle Neige (the restaurant); Salle d’Or (the Gold Room); two exclusive Chef’s Tables; an al fresco terrace; Bar Rouge; and the Balcony Noir.

Chef Dom Robinson heads up the kitchen, with a range of fine dining concepts inspired by European fusion cuisine to be offered across the six key dining areas.

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