Dish of the Week: Australian striploin at The Capital Grill

The Dusit Thani Abu Dhabi’s steakhouse has a new chef and new menu Discuss this article

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Well, what’s your beef? Should a great steak always be a (medium) rare pleasure or do you feel what’s done is always well-done? Whether you like your juicy cut grass-fed, have your sights set on a rib-eye, or want some tenderloin care (okay, that last one may be a step too far), carnivores are spoilt for choice in the capital.

Cooking up the perfect steak is a fine art – and one of the masters at work is Daniel V. Antunes, the new chef de cuisine at Dusit Thani steakhouse, The Capital Grill.

The Portugese-born chef has already making an impression on us with the delightful dish pictured above, a 250g Australian striploin served up with beetroot purée, seasonal vegetables and creamy garlic mashed potato, that he reckons is hard to beat for meat lovers.

Chef Antunes explains: “This particular steak cut, when cooked to medium rare, gives a great texture.

“It’s much richer in flavour and taste when compared to tenderloin and also has less fat than a rib-eye.”

Antunes, who has garnered a wealth of experience plying his trade in the US, Switzerland, Spain, Saudi Arabia and his homeland, working alongside several chefs from Michelin-starred kitchens along the way, is already feeling at home in Abu Dhabi. His expert knowledge of his craft, from wagyu through to dry-aged meats, and everything in between, is set to turn up the heat on the competition in the capital.

Dhs155. The Capital Grill. Open daily 6pm-midnight. Dusit Thani Abu Dhabi, Al Muroor Road (02 698 8888).


Time Out Abu Dhabi,

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