Page 31 - Time Out Abu Dhabi

Eating Out Paul Clifford

Edited by
paul.clifford
@itp.com

DISH

OF THE WEEK

A cut above the rest Eating Out

Chris Maxwell gets excited by the Australian striploin at The Capital Grill

ell, what’s your beef? Should The Portugese-born chef has already Antunes, who has garnered a wealth
a great steak always be a making an impression on us with the of experience plying his trade in the US,
(medium) rare pleasure or do delightful dish pictured above, a 250g Switzerland, Spain, Saudi Arabia and his
Wyou feel what’s done is always Australian striploin served up with beetroot homeland, working alongside several chefs
well-done? Whether you like your juicy cut purée, seasonal vegetables and creamy from Michelin-starred kitchens along the
grass-fed, have your sights set on a rib-eye, garlic mashed potato, that he reckons is way, is already feeling at home in Abu
or want some tenderloin care (okay, that hard to beat for meat lovers. Dhabi. His expert knowledge of his craft,
last one may be a step too far), carnivores Chef Antunes explains: “This particular from wagyu through to dry-aged meats, and
are spoilt for choice in the capital. steak cut, when cooked to medium rare, everything in between, is set to turn up the
Cooking up the perfect steak is a fine art gives a great texture. heat on the competition in the capital.
– and one of the masters at work is Daniel “It’s much richer in flavour and taste Dhs155. The Capital Grill. Open daily 6pm-
V. Antunes, the new chef de cuisine at Dusit when compared to tenderloin and also has midnight. Dusit Thani Abu Dhabi, Al Muroor
Thani steakhouse, The Capital Grill. less fat than a rib-eye.” Road (02 698 8888).
timeoutabudhabi.com January 31 – February 6 2018 31