Drink and Dine
Laying the table.
Live fire on the sand — and closed, with no date given
Sand & Koal
Restaurant · Temporarily closed
Everything comes off live fire, and the room is built to let you watch it: a josper for the vegetables and the potatoes, coals for the skewers, wood under the seafood platters.
The steaks run from a 200-gram tenderloin to a tomahawk of 1.25 kilograms, and there is Kobe at 125 grams. Much of the seafood is local: hammour cured and sliced thin, squid off the grill, prawns. The rest travels — a Fremantle octopus, an Australian rock lobster — and the oysters come both raw and baked.
Shisha runs on the deck as well, hand-mixed, and the list for it is longer than the one behind the bar.
Kismet Recommends
- Wagyu Burnt Ends & Roasted Bone Marrow
- Whole King Crab Leg
- Japanese King Crab Rice
- Date Glazed Half Suckling Lamb
- Karak Tea Ice Cream
The steaks run from a 200-gram tenderloin to a tomahawk of 1.25 kilograms, and there is Kobe at 125 grams.
