Drink and Dine
Laying the table.
A 3-stage dry-ageing room, and 3,500 labels behind glass
Seafire Steakhouse & Bar
Restaurant
The beef is listed by where it came from, and by cut only after that.
There are 6 named sources: 2 Australian wagyu programmes, 2 black angus, and Japanese A5 from Kobe and from Saroma. One of the Australian wagyu is exclusive to this room.
The grill burns olive wood, and that is where the smoke in everything comes from. The vegetables come off local farms working to organic methods.
The oysters are named the way the beef is, by their beds: Dibba Bay, Gillardeau, Emperor.
Kismet Recommends
- Shellfish Tower
- Black Angus Steak Tartare
- Dry-Aged Tomahawk 1200g (Serves 2)
- Grana Padano Creamed Spinach
- New York Cheesecake
The grill burns olive wood, and that is where the smoke in everything comes from.
