Giacomo is the Bar manager for Siddharta lounge by Buddha Bar, he grew up in Italy in small town called Salerno. At the age of 19 moved to London – after went to work in Ibiza for Fusion restaurant lounge & Paris for Buddha Bar Hotel as Head Bartender. In 2014 he moved to Dubai as Head Bartender in Luxury Collection Grosvenor House Hotel in Siddharta Lounge.
The cocktail featured is the “Balloon Blast”, the inspiration started when Siddharta lounge was being refurbished and Giacomo was walking around the venue checking to see if the bar was near complete. In the distance Giacomo saw a balloon far away flying, at that point the image stuck in his head.
The image also represents when we were younger, given people that hidden smile of the past. Small things like that matter!!!! Then he added a wish to the drinks once he finished studying and creating recipes after 8 months. “Balloon Blast” is now one of the best sellers on our beverage menu!
The modern name of Amber comes from the Arabic word Ambar, used to describe a scent that is warm, musky, rich and honey-like and also somewhat oriental and earthy.
Ambar is a rooftop bar overlooking the gardens of Jumeirah Al Naseem hotel and the Arabian Gulf and one of the best places to watch the sunset and enjoy a sundowner, shisha or one of the cigar selections. The vibrant mood carries on to the later hours, making it one of Dubai’s most exciting new nightspots. The food offering is modern Arabian with mezze dishes to share.
Charbel Karam Bar manager at Ambar started his career in his home country Lebanon as a bar attendant in a little family owned club to support his study’s expenses. His passion and interest about the bar operation, helped to change his tasks from wiping glasses and set up the bar to work as bartender on the dispensing bar within 1 month. Within the 7 years of studying hotel management Charbel has moved between several clubs and cocktail bars where he gained his bar experience. After graduation Charbel took his first step into the hotel operations and looking for a year of international experience by joining the Jumeirah group in Dubai as a waiter. One year become ten years of experience, successful openings and promotions within the same group.
METHOD: muddle the fresh lime in the mixing glass and Put all the ingredients in the shaker. Shake it well and strain into a high ball full of ice. Garnish with passion fruit seeds on top, quarter passion fruit and pineapple leaves
GLASS/SERVE: IVV glass
30ml Bacardi Oro
30ml Navy Rum
20ml Passion fruit syrup
80ml Orage juice
80ml Pineapple juice
8 pcs Fresh lime
2 Pcs Fresh Passion fruit
Fun and mischief. That’s the Hindi translation for Masti, La Mer’s first licensed restaurant. As Indian restaurants go, Masti is definitely not your typical neighbourhood curry spot.
Firstly, its location overlooking the sea is brilliant. The terrace that snakes around the restaurant is a kaleidoscope of lime, aqua and fuchsia surrounded by leafy foliage that creates a contemporary, bright and inviting atmosphere.
Banta or Banta Soda also known as Fotash Jawl in Bengali, is a colloquial term for a carbonated lemon or orange-flavoured soft drink in Codd-neck bottle popular in India.
GLASS/SERVE: Stolzle Olympia glass
Buddha-Bar Dubai will wow you by the stunning new interior, which takes sophistication to new heights.
The majestic two-storied venue features striking overhead chandeliers, opulent décor and large bay windows with exceptional views of Dubai Marina taking you on a magical journey.
Indulge in delicious flavours of Far-East & Asia from an innovative menu inspired by the cuisines of China, Japan and Thailand in the Sodo dining room or party upstairs at the Dragon bar to the eclectic tunes from the resident DJ.
Buddha Bar’s uniqueness makes it an unforgettable visit and the hip venue is Dubai’s nightlife hotspot. A wealth of sensory experiences awaits you.
Since its creation in 1996, Buddha-Bar Paris has been the precursor to a true ‘Art of Living’ concept, with confluent influences from the Pacific Rim.
This restaurant-bar-lounge, located on the ultra-chic Faubourg St Honoré, was created thanks to the visionary imagination of its founder Raymond Visan, owner of the famous Barfly in Paris. On a constant quest for new ideas gathered during his numerous trips, particularly to California, Mr. Visan launched the Buddha-Bar that rapidly became a must-see and be-seen in the French capital.
For 20 years, the Buddha-Bar concept has continued to grow and spread its positive energy throughout the world, with restaurants, hotels, spas, beauty care lines, music… today, it is found in over 25 countries and tomorrow… many more.
Buddha-Bar cultivates its concept with its Parisian and international clientele, by providing much more than an invitation to travel to distant lands, through its exotic cuisine from around the world… It offers a fully original experience.
Buddha Bar Dubai cocktail menu was created by Matthias Giroud who is Buddha Bars executive worldwide bar chef.
Mantra is a scared utterance in Sanskrit believed by practitioners to have psychological and spiritual powers.
GLASS/SERVE: Toyo Sasaki cup & Jug