The Guild, Dubai’s answer to a bustling brasseries of New York and Europe has raised the curtain on Act II: The Rockpool and The Salon, a dynamic duo that promises to forever redefine the citys top dining experiences. At the helm of this epicurean adventure stands Melbourne-born trail blazer and EatX founder, Tom Arnel. The venture unfolds under the design of London-based architect David Archer, celebrated for iconic creations such as the celebrity haunt Chiltern Firehouse and The Standard Hotel. With The Guild, the two visionaries have created a decadent atmosphere of timeless sophistication designed for abundant pleasure and where feasting meets revelry.
Sink into The Rockpool, an enchanting retreat for seafood enthusiasts. A space overlooked by live king crab and Western Australian crayfish, The Rockpool also features a 12-meter raw bar with an oyster shucking station and a curated fresh catch display on ice. The space is centred around the live sustainably-sourced seafood rockpool homing North Atlantic lobsters, brown crab and oysters. Surrounded by tiled sea-blues and salmon-hues, the tranquil space is designed with the freshest seafood in mind; dishes like Australian Octopus Carpaccio with caper berry and cured citrus zest, Grilled Hokkaido Scallops served in the shell with a seaweed butter and King Crab Cakes with a rémoulade sauce are amongst the highlights. The menu is vast with caviar, whole lobster and grilled fish taking centre stage in the mains, all of which perfectly pair with a crisp glass of Champagne or a G&T from the chic cocktail bar.
The heart of The Guild comes alive with The Salon, a tribute to iconic grill rooms of New York and Europe, it’s a dinner setting like no other in the city. Immersive and impressive in equal measure, the space’s grandeur, roaring fire and striking chandeliers have had visitors calling this “one of the most beautiful dining rooms in Dubai”. The red brick woodfire oven and grill in the open kitchen, puts The Guild’s talented chefs on stage for a theatrical culinary performance as they grill and roast steaks, racks alongside whole fish on Namib wood and charcoal. With dim lights and the cosy feeling of camaraderie around the sizzle of woodfire, diners have the perfect view to watch Executive Chef, Paul Gajewski and his brigade at work. On the vast menu guests will find dishes designed for celebrating and sharing including Japanese Wagyu, USDA Prime and Australian Wagyu, Whole Roasted French Chicken with confit leg, pan roasting jus and bread, Black Truffle Risotto with porcini mushrooms, a tarragon emulsion and more truffle and Roasted Bone Marrow and Garlic Snails, with caper and lemon butter served with melba toast.
Lastly, The Ritz Room at The Guild also joins the party. A private dining room for 16 guests is perched above The Rockpool, visible for private diners “to be seen”. The room’s design inspiration; Ricardo Bonfil’s famous cement factory, is ideal for a convivial event or intimate dinner party with attentive, personalised service and custom menus overseen by Executive Chef, Paul Gajewski.
As the curtain rises on this new chapter, The Guild invites guests to experience the journey through The Guild where cuisine becomes art, and every dish a masterpiece starting from 8th September.
The final flourish is set to follow in Act III with the reveal of the cocktail bar, The Aviary.
