Bagatelle brings the generous flavors of the French Riviera to your plate.
Signature Dishes
Crudo de Sériole à la Truffe Noire
Yellowtail (Hamachi) carpaccio with black truffle, spring onion, and a ponzu, lime & soya dressing.
Poulpe Croustillant
Josper grilled octopus, white bean puree, tomato & lemon brown butter sauce, caper aioli
Linguine au Homard Epicé
1kg Canadian lobster cooked with chilli butter, linguine, spicy tomato sauce
Timothy Newton
Executive ChefFollowing years of invaluable experience, Timothy moved to St Alban to work under Francesco Mazzei, considered the best Italian chef in England, before moving to Sydney’s Aria Restaurant, where he worked alongside Matt Moran.
2010 brought him to Dubai to open Le Petite Maison as Executive Sous Chef.
Today, you will find Timothy casting a careful eye over the kitchens of Bagatelle where his knowledge and expertise has seen him create an outstanding repertoire of dishes renowned throughout the region.