Drink and Dine
Laying the table.
Steaks, roasts and a fondue
The Hide
Restaurant · Lunch Sunday
A round bar with oxblood leather stools sits under a black steel canopy at the entrance, and whitewashed brick, reclaimed timber and framed prints run back from it.
The terrace outside is for the months that allow one.
The carvery is the set piece: Wagyu topside, a leg of lamb and roast turkey carved to order, with roast potatoes, gravy and vegetables to go round them. The fondue is the other one, and the cheese comes to the table melted — about AED 300 a couple, or about AED 700 with wine alongside.
The Friday brunch is an evening one, 6.30 to 9.30, shared down the table across 3 courses with a singer working the room, at about AED 395 a head. There is also a set 3-course dinner every night at about AED 250.
The terrace outside is for the months that allow one.
