For those of you who have been to Seafire in Atlantis The Palm, we don’t need to tell you that the restaurant is serious about its meat. And now, with a new chef de cuisine, menu and meat supplier, the steakhouse has taken things up a notch.
Raymond Wong and his team have partnered with the Australian Agricultural Company, which now provides meat from black onyx Angus cattle, used exclusively for Atlantis The Palm. The beef is the most pure black Angus available in Australia, grain-fed for 270 days so the cattle grow slowly and naturally, helping the marbling achieve a score of 4+ and giving incredible flavour.
Wong, who began his career as a 15-year-old in his father’s Chinese restaurant in Edinburgh, cites his family as the main influence on his kitchen creativity and lives by the motto “cook with passion or not at all”.
His new menu includes playful dishes such as these short rib doughnuts. The savoury dough is stuffed with slow-cooked braised short rib in a punchy sauce. The cooked doughnuts are then topped with a Parmesan “charcoal” dust served alongside sweet, sour, sticky barbecue sauce.
Other creative dishes on the menu include the beef cheek Benedict. The meat is cooked for 24 hours, placed on a savoury waffle and topped with a poached egg and truffle hollandaise sauce. Desserts also get the Wong treatment, with the “dropped” cheesecake and rocky road chocolate freakshake looking the most intriguing.
Dhs85. Seafire, Atlantis The Palm, Palm Jumeirah (04 426 2626).