It’s classy and sophisticated but relaxed and assured. Rich wood and marble accentuated by vintage artwork accents bring a touch of glamour, while the modern placement of meat and fish at the ‘J&G Raw Bar’, allows guests to get interactive with their meal.
This is a restaurant aimed at the steak connoisseur. There are 17 cuts of meat specially imported from Australia, the USA, Wales and Ireland to choose from. Whichever cut you choose, you can be rest assured that it’s in good hands. Under the meticulous precision of Chef Diego Solis whose expertise and decade-long career across the Middle East, Asia and Mexico has recently seen him take the helm at the kitchen, the experience is a memorable one that you’ll recall in future conversations.
Try the signature cut of the 560g bone-in rib eye, or the 380g bone-in strip loin of tender Wagyu, an exclusive, melt-in-the mouth affair from a farm in Queensland, Australia, which breeds and produces a superior quality of beef for the St Regis. The flavour is further enhanced in the dry-ageing cabinets, ensuring a succulent texture and delicious taste.
If you prefer seafood, this steakhouse proves its culinary chops. Well-versed in the art of aquatic wonders, the grilled black pepper octopus, lemon crusted halibut and pan roasted hamachi are our personal recommendations.
Come hungry on Thursday night. Carnivore couples will love the ‘Tomahawk Nights’ from 6.30pm-11.45pm which includes two starters, a giant three-pound tomahawk steak to share and a bottle of red or white grape for just Dhs850. It’s also a great option for big boys with a hearty appetite.
The meat! It would be a huge culinary opportunity missed and seriously, no one does it better!