Launching this weekend, the new culinary offering is taking a classic approach to the quintessentially British feast.
With famed architect David Archer of Chiltern Firehouse and The Standard London at the helm of its design, it was only a matter of time until The Guild echoed its origin story by bringing Sunday roast into the mix — and it debuts this Sunday, 14 January. The DIFC hotspot is taking a traditional approach to what is considered a quintessentially British feast, with Chef Paul Gajewski promising the works (read: carefully selected cuts, piles of crisp wood-oven roast potatoes, lashings of gravy, and all the classic trimmings).
We’re told that diners can opt for a main (starting from an approachable AED 135) or splurge on a three-course banquet for AED 250. Starters include the creamy Italian Burrata with pure harvest tomatoes and cold-pressed olive oil, Beef Carpaccio with Grana Padano and rocket, or a Caesar Salad with slow-roasted chicken breast, all of which will be served alongside fresh bread and homemade, hand-churned butter. For the main event, roast dinner options include a roasted USDA beef striploin, lemon thyme marinated corn-fed chicken, and slow-roasted lamb shoulder.
For seafood lovers, meanwhile, there is a sea bass fillet fresh from the Rockpool, an in-house haven of crustacea and fish sustainably sourced from the seven seas. As for vegans and vegetarians? They’re welcome and accommodated, too, thanks to a delicious roasted eggplant with basil pesto, all served with the full trimmings and organic vegetables. On the menu are the likes of garden peas and veal bacon, baked cauliflower cheese, crispy wood-oven roast potatoes, Yorkshire pudding, honey-glazed parsnips and carrots, and of course gravy.
Elsewhere, The Guild’s sommeliers have carefully selected preferred wines to complete the meal. They’ll be served alongside the signature Bloody Mary and mimosa service throughout lunch straight from the trolley. And for those looking to wrap up Sunday Roast on a sweet note, desserts will include the Sticky Toffee Pudding, Apple and Rhubarb Crumble, and Bread and Butter Pudding. To keep the weekend mood going well into the evening, the acoustic tunes of a musical duo will be the soundtrack to the new feast. Sunday Roast at The Guild will be served – you guessed it – every Sunday from 12pm to 4pm.
DSCVR: The Guild. ICD Brookfield Place, DIFC, Dubai. @theguilddubai
