68 floors up in Dubai’s JW Marriott Marquis Tower is Prime 68, the city’s sky-high steak restaurant. Set over the city’s dramatic skyline, here the restaurant’s capturing views take centre stage with world-class cuts hand-picked from selected suppliers, notably from Australia and Argentina.
Steak is primarily on the agenda at Prime 68. Dressing not only their plates in steak but the interior too, large cuts of meat are displayed proudly in brightly lit cabinets alongside the library of wines they are paired with. Meanwhile, the dining space that is both glitzy and romantic includes large booths and intimate tables positioned beside floor-to-ceiling windows. Menus include the Saturday Brunch (a key stable of Dubai hospitality), the Sunday Roast, and every day à la carte; each that showcases the finest heritage beef from farms around the globe.
Prime 68 is a treat for many, not to mention those who consider themselves a steak aficionado. Bringing together the world’s leading steak producers from all corners of the globe, the restaurant serves cuts from their carefully selected suppliers who passionately rear artisan-led produce, cultivated with passion and consideration for the environment. Offering an internationally sourced steak and wine pairing dining experience, the knowledgeable team guide their guests throughout the extensive menus (this includes offering a weapon of choice from a polished steak knife selection).
Settle with the city beneath your feet whilst you work your way through Prime 68’s signature cuts and variety of indulgent steak toppers, starters, sides and desserts. Whilst steak leads with way throughout the majority of the main courses, seafood can be seen with the starters. From a jumbo prawn cocktail and a crab cake, Prime 68 also offers a sharing ‘seafood sampler’ of Fine De Claire oysters, Atlantic lobster, Alaskan king crab, marinated mussels and jumbo prawns, highlighting their wider relationships with seafood producers too.
The large menu lays the groundwork for the stars of this carnivorous show, the ‘Prime68 Signature Cuts’. This includes USDA Prime Black Angus (350g filet mignon, rib eye or New-York striploin) from nourished young cattle. The USDA’s highest grade, this type of meat is highly flavoursome with marbled fat throughout.
Meanwhile, bred from Australian farms that are situated over 1000 yards above the ocean is the ‘Stone Axe Full Blood Wagyu’ beef. With this particular sea level providing the perfect conditions for breeding and raising Wagyu meat, the cattle mature in a stress-free environment with the freshest air, water and pasture that results in the finest quality meat.
Prime 68 endeavours to offer each steak the justice it deserves with the luxurious variety of steak toppers and sides available. From foie gras and lobster toppings, recommended sides include a truffled mac and cheese (a combination of béchamel, gruyere and a butter crumb), truffle mashed potatoes and truffle fries. If you’d rather opt away from truffle, you can also choose from sweet potato fries or mashed potatoes. And for something lighter, charred ‘broccolini’, grilled asparagus or carrots (cooked suitably in beef fat).
Whilst steak leads the way, there are also some other main dishes available to ensure an inclusive dining experience. For those who may not be sharpening their knives in anticipation of red meat, among others, Prime 68 offers an Atlantic lobster served with a fennel-radish slaw and lobster butter and pan-fried corn-fed chicken with sautéed wild mushrooms and chicken jus.
Stepping into the limelight each weekend is the Saturday brunch and Sunday roast. Brunch ‘warms up’ with burrata, beef marmalade sliders and oysters, before moving on to a choice of USDA bone-in rib eye, grilled jumbo prawns or red wine braised short rib, which they entitle the ‘talk of the town’. Each Sunday, Prime 68 extravagantly roll several British signatures into one, kickstarting with Caesar salad or fish and chips, before USDA prime rib, Australian lamb leg or French corn-fed chicken. Each roast comes with beef fat potatoes, roasted shallots and carrots, parsnips, broccolini and not forgetting Yorkshire puddings.
Article Source: Luxury Lifestyle Magazine