Nick Alvis and Scott Price host Prism’s Gal Ben Moshe for degustation dinner

Nick Alvis and Scott Price host Prism’s Gal Ben Moshe for degustation dinner



Three top chefs unite for one night only degustation dinner.

Gal Ben Moshe, chef patron at Berlin-based restaurant Prism, is set to cook up a culinary storm alongside local chefs, Nick Alvis and Scott Price in a one-off collaboration this month. The event will take place on Thursday 25 February, from 7pm at folly by Nick & Scott with the culinary masterminds serving up a six-course degustation menu. 

Pushing the boundaries of modern Levantine cooking, Moshe started his culinary career under great chefs such as Jason Atherton, Marcus Wareing and Grant Achatz before moving to Berlin in 2012 to open his restaurant GLASS. In 2018 he closed GLASS and opened Prism. There he was awarded 16 points in the Gault&MiIllau, and in 2020 Prism was awarded a Michelin Star. 

Moshe will be making his debut in Dubai alongside Nick Alvis & Scott Price who have spent over a decade working for Gordon Ramsay in London, Paris and Dubai. In 2019 folly by Nick & Scott was awarded a place in The Worlds 50 Best ’50 Best Discovery’ guides and in 2020 received the Fact Award for ‘best al fresco dining restaurant in Dubai.

Located in Souk Madinat Jumeirah, each restaurant will create one dish per course, with a grape pairing from handpicked boutique vineyards.

The degustation menu begins with folly’s goats cheese, apple, onion and horseradish and Prism’s textures of Arabic cucumber, khubeza, marinated kiwi, grilled avocado and black yuzu powder. This will be followed by crispy hens’ egg, pancetta and maple syrup from folly and mutton tartare, spelt pain perdu, black quince, glazed horse mackerel, egg yolk emulsion and Urfa bibe from Prism.

The fish course will include folly’s cod fillet with bulgur wheat chervil and pomegranate and Prism’s grilled red mullet, akkoub, barigoule dashi and shiso. Main courses will feature sirloin of beef, smoked oxtail croquettes, shimeji and red wine from folly and roast pigeon, beetroot and baharat from Prism.

The finale will be the dessert course which comprises flexible chocolate mousse, smoked dates, coffee and tobacco iced cream from Prism, and folly’s rhubarb and custard.

The six-course degustation menu will take place at folly by Nick & Scott, Souk Madinat Jumeirah on Thursday 25 February from 7pm. AED 850 per person for six courses inclusive of premium wine pairing from boutique vineyards.

GO: Call (0)4 430 8535 for reservations and more information.