Societi Bistro welcomes new senior sous chef Tristan Camilleri


OVER the past 18 years Societi Bistro has been an integral part of many great chefs’ careers. Peter Weetman and his team are now excited to welcome yet another highly talented young chef, Tristan Camilleri (above), to Societi Bistro as senior sous chef.

Camilleri has the perfect pedigree for Societi Bistro’s food. Born to an Italian chef father and a Lebanese mother, he was raised to appreciate the importance of exceptional ingredients, adding a hint of flair to make them sing.

Cauliflower Steak Pico de Gallo

His love of food lead him to hone his craft in some great international restaurants. His experience includes Steigenberger (Dubai), St. Regis (Doha) and the highlight of his career to date, working closely with Jason Atherton at Pearl Social (Doha).

Bisteca alla Fiorentina

Being a member of Jason’s pre-opening team at Pearl Social was a valuable experience – reiterating the importance of seasonal produce, prepared in an environment that is full of positivity and a dollop of humour, without ever compromising the exacting standards demanded of an international culinary experience.

Chicken Ballentine

“Tristan is eager to stamp his influence on the Societi Bistro Autumn-Winter menu and to allow him to flex his creative muscles we have agreed to release an interim menu on August 25, 2021, prior to the release of his debut Societi Bistro Spring-Summer menu mid-October 2021,” says Weetman.

Zucchini Penne

Imagine crab-stuffed mushrooms with gratinéed parmesan on a piquant sauce or zucchini and tomato pasta garnished with homemade ricotta for starters.

Mains include chicken ballentine, wrapped in spinach, loaded with feta and Kalamata olive tapenade, served on buttered mash and a chargrilled red capsicum sauce; the classic Bisteca alla Fiorentina; traditional Middle Eastern lamb shank, enhanced with balsamic vinegar; pork shoulder, slow roasted in mustard, apple purée, pearl onion on beetroot, star anise and apple mash garnished with beans; and for the vegans – cauliflower steak served on mushroom and lentil gravel with a brush stroke of smoked cayenne and tahini, garnished with a pineapple pico de gallo.

Crab stuffed Mushroom

For more information, please contact Johan on [email protected]

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