Latest news with #JohnDory
Zawya
6 days ago
- Business
- Zawya
John Dory launches Dubai's first head-to-tail seafood ecosystem at The Market Island
The UAE seafood market is valued at $2.66 billion in 2025 and is projected to grow at an annual rate of 5.78% through 2030, outpacing many other food sectors in the region. The opening of John Dory Seafood Market arrives as the UAE's appetite for seafood reaches an all-time high. Dubai, UAE: John Dory Seafood Market opens its doors at The Market Island in Dubai Festival City Mall, introducing the region's first sustainable head-to-tail seafood ecosystem. This concept encompasses every stage of the seafood journey, from direct sourcing and import to in-house processing, open-fire cooking, and retail, providing diners with an unmatched experience in freshness, quality, and value. The grand opening is scheduled for July 25, 2025. A new way to experience seafood Founded in 2013 by seafood enthusiasts Arseni Tsiutsiunnik and Eugene Halavach, John Dory has grown from a small garage operation into a modern seafood business ready to make a significant impact on Dubai's culinary scene. At its core is a commitment to traceability, craft, and respect for the product. Fish is personally selected from trusted fisheries and farms, and imported directly without the use of intermediaries. John Dory actively imports seafood into Dubai, maintaining contracts with suppliers from the Netherlands, France, the Seychelles, and more. From Norwegian salmon to Seychellois tuna, the brand is committed to shaking up the market with both quality and fair pricing. 'We're not just launching a restaurant — we're building a seafood ecosystem. We believe the true taste of seafood begins at the source— with the origin of the fish and every step that follows. For instance, we carefully selected a tuna supplier from the Seychelles, known for pristine waters and premium tuna exported to Europe and Japan. Our sea bass and sea bream come exclusively from Greece, and our oyster bar features French oysters chosen through blind tastings,' said Arseni Tsiutsiunnik, CEO and co-founder of John Dory. Three formats. Two masters. One product. John Dory brings together three distinct yet interconnected experiences, all guided by the synergy of fishmonger and chef, united by a single focus on fish: John Dory Seafood Bar: A casual dining seafood restaurant with around 80 seats, centred around open-fire grilling 'à la parrilla'. The kitchen's signature lies in bold, honest flavours, with fish and seafood cooked over flame to bring out their natural richness (starting from AED 50). The menu moves from dishes like king crab croquettes (AED 100) and baked oysters (AED 50) to Galician-style octopus (AED 95) and dry-aged tuna steaks (from AED 140). Fresh oysters start at just AED 10, paired with a curated selection of non-alcoholic, kombucha-based drinks. John Dory Seafood Store: A retail market offering the freshest global catch alongside artisanal products, including smoked fish (from 30 AED), seafood pâtés, salads, canned specialities, and ready-to-cook meals (fish lasagna, salmon wellington, shepherd's fish pie) for home enjoyment. John Dory Street Food: A concise menu of globally inspired dishes, including tuna dry-aged cheeseburger (AED 70), bouillabaisse (AED 60), fish & chips (75 AED) and octopus hot dog (AED 75), for a quick, flavorful bite within the food hall or on the outdoor terrace. Head-to-tail craft and full transparency John Dory's head-to-tail philosophy ensures that every part of the fish is utilised with care. Thanks to a custom-built smoker, dry-ageing technology, and complete supply chain control, fishmongers and chefs collaborate closely to maximise flavour and minimise waste. From belly cuts and tail sections to bones and heads, every element is transformed into dishes like ossobuco, seafood lasagna, and rich broths. 'Everything we serve is crafted in-house, from fresh fillets to dry-aged cuts and smoked pâtés. Our dedicated craft zone allows us full control over flavour and quality,' explained Head Chef Maxim Gurin, who brings over a decade of culinary expertise to the kitchen. John Dory Seafood Market is open daily from noon to 11 pm at The Market Island, Dubai Festival City Mall. No reservations are required, and free parking is available. About John Dory John Dory is a pioneering seafood brand redefining modern fish butchery with a head-to-tail philosophy and a passion for honest, flavour-first cuisine. Born in Eastern Europe and now making waves in Dubai, John Dory blends craftsmanship, sustainability, and creativity across restaurant, retail, and street food concepts. From dry-aged fillets and open-fire cooking to warm, familiar service, it's seafood done differently. About The Market Island A trailblazing food hall redefining the Dubai dining scene, The Market Island is home to over 40 vendors across 70,000 square feet. With a focus on experience-led dining, it hosts regular live music, kids' entertainment and pop-up markets, all within a stylish and inviting space. About Dubai Festival City Mall Dubai Festival City Mall is one of the UAE's premier shopping and lifestyle destinations, serving as the super-regional flagship within the Al-Futtaim Real Estate portfolio. In 2023, the mall welcomed over 23 million visitors, drawn to its diverse mix of over 400 outlets, from leading fashion and beauty brands, including The Editor's Market, H&M, Nike, Adidas, Sephora, and MAC Cosmetics, to home and lifestyle anchors like IKEA and ACE. A haven for food lovers, the mall features 50 restaurants and cafés, including the largest food court in Dubai and iconic waterfront dining along Festival Bay. Highlights include Joe & The Juice, L'ETO, EL&N, Karak Lounge, and licensed concepts such as Sayf Dubai and Helipad by Frozen Cherry. During the cooler months, guests can enjoy The Bay by Social. This immersive outdoor experience combines gourmet street food, artisanal coffee, interactive art installations, brand activations, a carnival atmosphere, and lush, green surroundings. The mall is also home to standout entertainment attractions, VOX Cinemas, the world's first BOUNCE-X Freestyle Terrain Park, and the award-winning IMAGINE show, a global multimedia record-breaker. Family-friendly attractions include Fabyland (a 70,000 sq. ft. space), Leo & Loona, Hello Park, and Go Skate. Committed to delivering exceptional experiences, the mall offers thoughtful amenities, including car charging stations, in-mall EZ taxi services, valet parking, NOL charging, and Mayed, the mall's personal happiness ambassador, available for personalised guest assistance.
Scottish Sun
05-07-2025
- Scottish Sun
Stunning coastal city is food heaven with beautiful Old Town and the cleanest sea water in Europe
In the port below, tiny fishing boats bulging with early morning catches of squid and John Dory can be seen racing the local tour boats to the best moorings in the harbour PORT OF CALL Stunning coastal city is food heaven with beautiful Old Town and the cleanest sea water in Europe Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) WITH terracotta-red rooftops tessellated more precisely than the most intricate of Tetris puzzles, the view of the walled city of Dubrovnik from leafy Srd mountain looks like something straight off a film set. We're 412m above the Old Town – a UNESCO World Heritage Site – and with the Adriatic Sea stretching out into the horizon, it's nothing short of picture-perfect. Sign up for Scottish Sun newsletter Sign up 5 Take in the stunning views of Dubrovnik's Old Town 5 Take a cable car up, up and away for the best view We stop for a pricey Coke, £6, at the Panorama Restaurant, but it's worth every delicious sip to sit for an hour and watch the world go by, before getting the busy cable car back down. Return trips cost £23 per person. Catch of the day In the port below, tiny fishing boats bulging with early morning catches of squid and John Dory can be seen racing the local tour boats to the best moorings in the harbour. Nets full of fresh fish are then delivered to the plethora of restaurants in the Old Town. Stylish Portun, close to the entrance to the city, is where my friend Caroline and I enjoy fish smothered in garlic, with local octopus salad and Istrian ravioli stuffed with prawns. An oozing chocolate fondant finishes things off nicely. Three courses cost £33 ( Dubrovnik's charming cobbled streets, baroque churches and pretty squares date back to the 7th century, and arriving at the north gate of the city walls the next morning feels like walking straight into a fairy tale. A boat trip to the island of Lokrum, just a 10-minute ride away and home to a natural salt-water swimming lake, wild peacocks, luscious shady botanical gardens and a Benedictine monastery built in 1023, proves a great day trip. Tickets cost £26 per person ( Martin Lewis warns about strict passport rule that could see you board your flight - only to get sent home on arrival Later, we find Aroma, home to Dubrovnik's best gelato – and the long queues prove it. Luckily, a cup of salted pistachio ice cream, £5, is worth the wait. Settling down for the evening in bustling Gundulic Square, we tuck into tasty margherita pizza, £11, and a bottle of crisp white Graševina wine, £41.50, at charming Pizzeria Castro. Here, locals on the next table insist we watch the sunset from Buza Bar, a unique tiny cliffside place to the west of the city walls, accessed via a narrow hole in the wall ( Sitting on the whitewashed veranda, we watch local teens diving into the crystal-clear waters below from rocks on either side of us as we sip local wine from tins, £6, before wandering back to our beds. Room with a view Built into a cliffside to the north of the Old Town, the five-star Rixos Premium Dubrovnik is a 20-minute walk from the city walls, and our sea-view room comes with a Jacuzzi bath and walk-in wardrobe. The buffet breakfast is a feast, too – don't miss the local sheep's cheese counter. 5 A corner bedroom at the Rixos Premium Dubrovnik 5 Spot pretty peacocks on Lokrum island Croatia has the cleanest sea water in Europe and snorkelling the next morning off the hotel deck, below the main sunbathing platform, we catch glimpses of octopus and crabs. We celebrate our finds with a pint of local Ozujsko lager from the pool bar, £6, and a grilled shrimp Caesar salad, £27, before walking along the pebbled shore of Sunset Beach at dusk. Come evening, a duo of violinists serenade us as a full moon lights up the bay. It's just as magical as the moment we arrived. FYI Double rooms at Rixos Premium Dubrovnik cost from £286 a night ( UK flights to Dubrovnik cost from £56 return.
The Irish Sun
05-07-2025
- The Irish Sun
Stunning coastal city is food heaven with beautiful Old Town and the cleanest sea water in Europe
WITH terracotta-red rooftops tessellated more precisely than the most intricate of Tetris puzzles, the view of the walled city of Dubrovnik from leafy Srd mountain looks like something straight off a film set. We're 412m above the Old Town – a 5 Take in the stunning views of Dubrovnik's Old Town 5 Take a cable car up, up and away for the best view We stop for a pricey Coke, £6, at the Panorama Restaurant, but it's worth every delicious sip to sit for an hour and watch the world go by, before getting the busy cable car back down. Return trips cost £23 per person. Catch of the day In the port below, tiny fishing boats bulging with early morning catches of squid and John Dory can be seen racing the local tour boats to the best moorings in the harbour. Nets full of fresh fish are then delivered to the plethora of restaurants in the Old Town. Read More on Travel Stylish Portun, close to the entrance to the city, is where my friend Caroline and I enjoy fish smothered in garlic, with local octopus salad and Istrian ravioli stuffed with prawns. An oozing chocolate fondant finishes things off nicely. Three courses cost £33 ( Dubrovnik's charming cobbled streets, baroque churches and pretty squares date back to the 7th century, and arriving at the north gate of the city walls the next morning feels like walking straight into a fairy tale. Most read in City breaks A boat trip to the island of Lokrum, just a 10-minute ride away and home to a natural salt-water swimming lake, wild peacocks, luscious shady botanical gardens and a Benedictine monastery built in 1023, proves a great day trip. Tickets cost £26 per person ( Martin Lewis warns about strict passport rule that could see you board your flight - only to get sent home on arrival Later, we find Aroma, home to Luckily, a cup of salted pistachio ice cream, £5, is worth the wait. Settling down for the evening in bustling Gundulic Square, we tuck into tasty margherita pizza, £11, and a bottle of crisp white Graševina wine, £41.50, at charming Pizzeria Castro. Here, locals on the next table insist we watch the sunset from Buza Bar, a unique tiny cliffside place to the west of the city walls, accessed via a narrow hole in the wall ( Sitting on the whitewashed veranda, we watch local teens diving into the crystal-clear waters below from rocks on either side of us as we sip local wine from tins, £6, before wandering back to our beds. Room with a view Built into a cliffside to the north of the Old Town, the five-star Rixos Premium The buffet breakfast is a feast, too – don't miss the local sheep's cheese counter. 5 A corner bedroom at the Rixos Premium Dubrovnik 5 Spot pretty peacocks on Lokrum island We celebrate our finds with a pint of local Ozujsko lager from the pool bar, £6, and a grilled shrimp Caesar salad, £27, before walking along the pebbled shore of Sunset Beach at dusk. Come evening, a duo of violinists serenade us as a full moon lights up the bay. It's just as magical as the moment we arrived. FYI Double rooms at Rixos Premium Dubrovnik cost from £286 a night ( UK flights to Dubrovnik cost from £56 return. 5 The Sun's Jess Wilson in Dubrovnik
Economic Times
03-07-2025
- Entertainment
- Economic Times
Step up to the plate: Saint Peter Sydney
Saint Peter might sound like a church, but it's a fine-dining seafood restaurant in Sydney. The restaurant's name - and branding - plays on the legend associated with John Dory, the delicate-flavoured coastal fish, having its black spot on its side caused by St Peter's thumbprint. Quite naturally, every dish in this restaurant - even the dessert - has fish. There's an added attraction for guests: the provenance of each catch is clearly listed on the menu. Its most talked-about dish? A salt-and-vinegar King George whiting, cut into a jigsaw puzzle and served on sourdough - often hailed as 'a dish that represents Sydney'. The menu is expansive: five varieties of Australian oysters, live scallops from Victoria's Port Phillip Bay, two kinds of sea urchin roe, and Spanner crab from Ballina in northern New South Wales. And to pair with the food, a well-curated selection of wines from small Australian producers. Chef Josh Niland draws inspiration from Japanese cuisine and its reverence for every part of the fish, showing that even the less glamorous bits can delight. For fish-loving Indians, this could be a homecoming - with fine-dining flair.
Irish Examiner
14-06-2025
- General
- Irish Examiner
Seafood Made Simple: How to make a classic fish and chips
Fish and chips, in any of its forms, is always a winner. This weekend, I'm sharing my preferred method for making chips at home. I've opted for some skin-on wedge-shaped chunks, but slice as you wish if you'd prefer a typical chip. I adopt the same method one would use to produce the perfect roast potato, par-boiling the spud before roasting in a preheated oven, allowing for maximum crunch. Adding some unpeeled cloves of garlic and rosemary to the potatoes whilst simmering in salted water brings so much flavour; don't discard them after draining as they'll crisp up wonderfully in the oven. Choose a floury potato variety for this recipe, such as Maris Pipers or Rooster potatoes. Salsa verde is one of those classic sauces served with seafood. It's a brilliant recipe to have in your repertoire if you've got herbs growing in the garden this time of the year. Any soft herbs will work like tarragon, chervil, fennel fronds, even a little lovage perhaps. Swap the capers for a fresh or pickled jalapeno and mint and dill for some fresh coriander if you'd like something with a little heat. I've used a food processor for ease here, but you can, of course, finely chop all the ingredients to achieve more of a salsa style sauce. Flat fish in the summer months are just fabulous. For this recipe, I've used john dory, a brilliant fish for home cooking as the skin, once patted dry, acts as a fantastic nonstick barrier. Pretty much every fish in the sea will work for this recipe so pick what's freshest! Lemon sole, megrim and plaice are all excellent substitutions. Dory is on the trickier side to prepare whole as it has ferociously sharp fins, so do ask your fishmonger to fillet it for you. John Dory, potato wedges and salsa verde recipe by:Aishling Moore Dory is on the trickier side to prepare whole as it has ferociously sharp fins, so do ask your fishmonger to fillet it for you. Servings 4 Preparation Time 30 mins Cooking Time 60 mins Total Time 1 hours 30 mins Course Main Ingredients For the potato wedges: 500g potatoes 6 cloves of garlic ½ bunch of rosemary 2 tbsp rapeseed oil For the John Dory: 4 x 130g fillets of john dory 2 tbsp rapeseed oil Fine sea salt For the salsa verde: 1 bunch flatleaf parsley 2 sprigs of mint 2 sprigs of dill 1 tsp capers 1 lemon, juice and zest 1 clove of garlic, minced 3 tbsp rapeseed oil Sea salt Method For the potato wedges, preheat oven to 190°C/Gas mark 5. Slice the potatoes into evenly sized wedges. Place in a large saucepan along with the garlic cloves and rosemary. Fill to cover with cold water and season generously with salt. Place on a medium heat and simmer until tender. Approximately 10-12 minutes. Remove from the heat and drain off the water through a colander. Toss the potatoes and allow to steam for 3 minutes. Place the potatoes along with the garlic and rosemary on a large roasting tray and drizzle with rapeseed oil and toss to coat. Season and bake in the oven for 30-35 minutes. Turning the wedges halfway through. To make the salsa verde, roughly chop the herbs and place in a food processor along with the remaining ingredients. Pulse to combine. Taste to adjust seasoning. Remove the fish from the fridge 15 minutes before you intend to cook it. Pat dry to remove any excess moisture and season with fine sea salt. Preheat your frying pan on a medium-high heat for 2 minutes. Add the rapeseed oil before placing the John Dory in the pan, laying the fillet down and away from you, to avoid oil splatters. Once in the pan, do not disturb the fillet or move the pan. Allow the crust of caramelisation to develop evenly, approximately 2-3 minutes. Using a fish slice, confidently lift the fillet from the pan and place on a baking tray. Transfer to the preheated oven for between 1-2 minutes, depending on the size of the fish. Fish tales Preheating your frying pan is the most crucial step in pan frying a piece of fish. The goal is to achieve an even temperature across the full surface area of the pan. Cold pockets will cause your fish to stick. No matter what piece of fish you are cooking when removing from a pan always lift from the tail end of the fish. It causes less damage to the skin. Make sure you're using a pan that's large enough for the number of portions you're cooking. Avoid overcrowding the pan, each addition to a cooking surface reduces the temperature of the pan. Work in batches if needs be. The salsa verde will keep for up two days in the fridge. Sauces, like these, however, are best made on the day. To get ahead, I often par boil my wedges the day before. Spending the night in the fridge helps the potatoes to dry out, resulting in a crisper chip.
