About Rib Room:
We’ve dined at the original version of Rib Room at the Emirates Towers and used that experience as a benchmark to compare the latest version placed at the magnificent Jumeirah Zabeel Saray. Proud of their British culinary excellence, the Rib Room is enthused by the original restaurant that opened in 1961 at Jumeirah Carlton Tower, London, UK. Founded on strong heritage and culinary pride, Rib Room features grilled meats and rib dishes from across the world including a mouth watering selection of premium steaks and succulent meat cuts.
Before you even step into Rib Room, you’re rest assured to be amazed by the exquisiteness and refinement of the hotel itself that it’s nestled it. However, the elegance of the hotel does not overshadow the classy characteristics of Rib Room. As we stepped into the restaurant, we noticed that the atmosphere was that of a typical fine dining steakhouse. The restaurant was spacious and the seating areas were divided into smaller sections. The layout of Rib Room was strategically done to ensure intimacy in the dining areas even on busy days when the restaurant is full. Loved the dark tones of the restaurant, wooden hues and leather sofas that make it perfect for an intimate family dinner or a romantic night out. Also, we rarely give credit to service unless it’s exceptionally good. Having said that, the service rendered by the staff was highly professional and extremely friendly.
The food was reasonably exceptional too. Like the “Blend of Fowl” which was an appetizer comprising of Seared Duck Liver Terrine, Chicken Liver Parfait, Plums and Walnut Oat Crumble served with Brioche Toast on the side. Both, the terrine and parfait were lusciously smooth and rich in flavor. The plum jelly and walnut crumble added a beautiful textural element and balanced the richness of the dish.
The Loch Fyne King Scallops with White Wine and Chervil Veloute, Truffle Potato Puree and Brik Pastry presented mixed reviews at the table. Although the presentation was beautifully done, with the scallops delicately placed on the shell and wrapped in brik pastry, the quantity was a bit too less. Moreover, the scallops were slightly overcooked. However, the veloute was well seasoned, perfectly thick and tasted absolutely delicious.
For our mains, we opted for the Smoked Brisket Grade 4 Wagyu that has been hot smoked for six hours and placed over a generous serving of deliciously rich macaroni and cheese. The hickory sauce served on the side goes flawlessly well with the tender brisket and completely elevates the flavor of the entire dish. Another exceptional dish we tried was the John Stone Dry-Aged Short Ribs braised in Guinness and served with red cabbage and cheddar dumplings. The ribs were juicy, tender and literally fell off the bone. The flavors of the Guinness was bold and had a nice sweet charred flavor that tasted addictively good. Thank god for those cheddar dumplings that helped us soak all of that delicious sauce up!
When it came to dessert, we glanced through the dessert menu and within seconds knew exactly what we wanted! The Eton Mess with coconut meringue, strawberry, rose sorbet and champagne soup was exquisite and most definitely the best Eton Mess dessert we’ve devoured. The combination of rose and strawberries were borderline therapeutic and lightened up our palette. The crunch from the coconut meringue added a very pleasing texture and went beautifully with the sorbet and strawberries. We also relished the Chocolate Pudding with cherries jubilee and praline ice cream. This dessert was simple, wholesome, comforting and addictive! The pudding was light and the tartness of the cherries cut through the sweetness of the pudding. The praline ice cream wrapped the entire dessert up perfectly.
Address & Contact Details:
Jumeirah Zabeel Saray
Blend of Fowl – Dhs 80
Loch Fyne King Scallops – Dhs 135
Smoked Brisket Grade 4 Wagyu – Dhs 175
John Stone Dry Aged Short Ribs – Dhs 295
Eton Mess – Dhs 45
Chocolate Pudding – Dhs 45