The UAE is poised for a major new food and beverage arrival in March with Hunter & Barrel, the award-winning high-end casual dining restaurant and lounge concept born in Australia, set to fire up its charcoal roast grills at Vida Emirates Hills.
Renowned for its hunt, gather and fire inspired culinary fundamentals, Hunter & Barrel specialises in quality charcoal roasted meats and vegetables, and barrel-aged craft beverages.
The brand’s Dubai debut represents operator Seagrass Boutique Hospitality Group’s maiden foray into the UAE and lays a significant early marker in rapid, multi-brand regional expansion plans.
“Opening our first international Hunter & Barrel in Dubai is a natural next step in the evolution of the brand – and the group. When we looked at exporting our concepts to international markets Dubai was the first destination on our list,” said Bradley Michael, CEO & Founder of Seagrass Boutique Hospitality Group, a regional industry veteran of regional brands including The Meat Co. and Tribes.
“Hunter & Barrel is a place starting point for our regional expansion initiatives as the brand principles celebrate simple shared moments in life and encourage connections over shared food; it is a perfect fit for Dubai and the healthy community of receptive culinary afficionados that live and visit here,”
With a menu rooted in coal-roasted rustic and artisanal dishes, Hunter & Barrel promises a communal dining experience inspired by abundant sharing feasts of quality food enjoyed in an unpretentious setting.
Open for lunch, dinner and everything in between, the 232-cover restaurant will boast a spacious dining room and adjoining full-service bar, two private dining spaces for groups and gatherings, and in-venue entertainment spaces for live DJ sets and sports. It is the coal roasted food, however, that will get UAE residents’ tongues tingling.
“Our carefully curated menu pays homage to how communities of yesteryear would unite to cook the rewards of a hunt for the evening meal. Hunter & Barrel taps into this ancient tradition with incredible fare minus the gimmicks,” said Head Chef Kamil Bouloot, Seagrass Boutique Hospitality Group’s Head of Culinary - UAE. “The menu incorporates native Australian spices and herbs, and only the finest meats from Australia, USA and South Africa, but we’ve taken great care to subtly adapt the menu to encapsulate the hunting traditions and preferred flavours of the local region and the Dubai dining community.”
With succulent, smoky meats at the heart of the Hunter & Barrel offering, Chef Bouloot has created starters of open fire prawns and smoky chicken wings; lighter meals include salad options like char-grilled chicken & kale, and cured salmon fillet and burger lovers also catered to with choices of angus beef and cornfed chicken.
The restaurant’s signature charcoal roasted skewers, served with either new harvest potato wedges or house salad, provide a meaty theatrical display. Options include chicken thigh, wild caught salmon and garlic & rosemary wagyu, or its nod to the regional flavours with a five grains kebab serviced with a hummus tahini dip.
Steak lovers are in for a treat with the extensive Steak Programme menu which includes all manor of cuts like fillet, rump, sirloin and rib-eye, and those who enjoy sharing can tuck into a 1.3kg tomahawk or 700g angus t-bone. All steaks are either grain fed, CAB prime or wagyu, with a variety of choice of steaks that attain marble scores between 2-7+.
Additional popular mains include beef short ribs, char-grilled lamb cutlets and braised lamb shoulder.
Coal roasted vegetables take equal billing to meats, with vegetarian dishes including pumpkin & cauliflower croquettes for starters, five grain kebabs skewers, stuffed bell peppers and emerald dal for mains, while a homemade vegan burger and range of salads including burrata are complemented by an array of sides including char-grilled seasonal vegetables and sauteed oyster mushrooms. Sweet teeth are taken care of with delicious dessert options of chocolate mi-cuit, pavlova and baked pain perdu.
With social, family-friendly dining at its core, Hunter & Barrel’s kids offering, Young Hunters, includes young diners’ favourites of penne pomodoro and grilled chicken tenderloins.
Hunter & Barrel’s extensive top-shelf at speed-rail price beverage options are another unique allure for diners and revellers, with barrel-aged drinks matured in an in-venue cellar, eight different hops, 16 varieties of grape, and an inventive mixed drinks list.
Hunter & Barrel’s design aesthetics, driven by the award-winning architect Callie Van Der Merwe, and his team at Design Partnership Australia, draw inspiration from local customs and feature a medley of regional falconry, fishing and archery juxtapositions. From light fittings created using falcon blinders, an hombre colour palate representing coral reefs, and curvaceous wooden bows lining the bar, each area of the restaurant has been meticulously designed to pay homage to the region and heighten the overall guest experience.
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