| New menu, new look, but same iconic views |
On Bluewaters Island, tucked away under the vast height of the Ain Dubai, sits The Selfish Bull . Dubai’s self-proclaimed hidden gem has been busy cranking up the swank on their cuisine, cuts and décor. Bringing a fresh new menu to the table, as well as a face-lift on their interiors, the wood-fire grilled steak and seafood restaurant is ready to open its doors to serve the public the tastiest meats on the island.
Keeping some old favourites and adding some new additions to the plate, The Selfish Bull’s new menu will welcome you into the weekend, or indulge you in a mid-week treat, with its sizzling steaks, succulent seafood and signature drinks.
Guests will be able to choose from an ample menu of handpicked dishes, but make no mis-steak, the new cuts of meat are the stars of the show. Try the 1.3 kilo tomahawk (AED 740) that is sized to share – but being selfish is encouraged at this Bluewaters eatery . There are also the classics like T enderloin, R ibeye and NY Strip ( from AED 186) and the option to pair your steak with seafood like Canadian lobster, mud crab and jumbo prawns. Distinguished foodies can opt for the Australian Wagyu (AED 294 onwards) sourced from the Carrara Farms or Japanese Wagyu (300g for AED 760) from Hokkaido Prefecture, so delicate it can only be cooked on a brick of pink Himalayan rock salt.
If steak isn’t what you fancy, you can choose from a selection of fresh seafood such as the Grilled Canadian Lobster , served with Old Bay mayo and drizzled with drawn butter. The Emperor Caesar, The Selfish Bull’s take on a Caesar salad topped with Canadian lobster or delicate French Fine De Claire Oysters (available in 6 or 12 pieces).
Group Executive Chef Ahmad Alfakier of The Selfish Bull worked extensively on the menu to create the variety of new show stopping dishes “This menu has been tested, finalised, and re-tested and re-finalised several times , until we were confident that the new dishes would do our ‘steak and seafood’ concept justice. You’ll find steakhouse staples along with fine-dining dishes and a raw ba r that serves oysters and tartares, making elevated dining more approachable. Modern day dining has no rules. We played and experiment with food to bring a real focus on both flavour and ambiance that compliments the brand as well as the location.”