Located within the Marsa Malaz Kempinski Hotel, the latest venture will see Karl Emsen, former sous chef at Paul Walsh’s City Social, lead as executive chef “following his involvement in Atherton’s restaurant Pig and Palm (Cebu).’

As well as a selection of roasted and grilled dishes that showcase Atherton’s ‘contemporary and innovative’ cooking style, Pearl Social will focus specifically on seafood, with guests able to watch dishes being prepared through a marble top raw bar.

Dishes are to include: yellowfin tuna with lemon, radish and mouli; roasted fillet sea bass with potato and a mussel and clam sauce; and Florentine rib eye steak with Provençal herb pesto, lemon, wild mushroom and artichokes.