THE RIB ROOM The Rib Room derives inspiration from the original restaurant that opened in 1961 at Jumeirah Carlton Tower, London, UK. Founded on strong heritage and culinary pride, we feature the finest grilled meats and rib dishes from across the world including a mouth - watering selection of premium steaks and succulent meat cuts. We also showcase a superior selection of cheeses exclusively from the British Isles. By combining expertise alongside impeccable service, we are certain our tradition of British culinary excellence will continue.
APPETIZERS THE RIB ROOM SALAD (V,D) Crunchy seasonal vegetables, chicory, watercress, rosemary dressing 65 LOCH FYNE SMOKED SALMON (D) Our in-house beech-smoked Scottish salmon, cucumber, apple, fennel, soda bread 80 JOHN STONE STEAK TARTARE (D) John Stone dry-aged grass-fed beef, classic condiments 90 SEARED FOIE GRAS (A,D) Roasted peaches, onion chutney, red wine jus, Rib Room brioche 95 PRAWN COCKTAIL (A,D,S) Cold water prawns, gem lettuce, cocktail sauce, lemon 115 PAN SEARED SCALLOPS (D,S)* Green asparagus, Brittany sauce, Avruga caviar *Invitation to Dine supplement - 135 LOCH FYNE OYSTERS (A,S) (half dozen)* Seaweed salad, shallot vinegar, Bloody Mary shot *Invitation to Dine supplement - 155 AMSTUR CAVIAR (30G/G) (D)* Condiments: chopped egg white, egg yolk, capers, parsley, white onion, gherkins, home made blinis *Invitation to Dine supplement 400/700 800/1200 SOUPS PUMPKIN SOUP (D) Crispy veal bacon, croutons DEVONSHIRE CRAB BISQUE (D,S) Crab ravioli, smoked paprika cheese straws 65
THE GRILL OUR HERITAGE PRIME SELECTED BEEF CUTS SEASONED WITH THE FINEST SALT AND PEPPER BLEND, GRILLED TO PERFECTION INCLUDES ONE STARCH, TWO VEGETABLES, SAUCE, JUS OR BUTTER MASTER KOBE WAGYU BEEF * PURE BRED 99% BLOODLINE AA9+ 0 DAYS GRAIN-FED CERTIFICATE OF PRIVILEGE SUPPLEMENT CHARGE Tenderloin 200 gm * 2 580 Tenderloin 300 gm * 325 795 Rib eye 3 gm * 325 795 WAGYU KOBE CUISINE 300 DAY GRAIN-FED BEEF * Rib eye bone-in grade 6 400 gm * 200 395 Tenderloin grade 7 200 gm * 2 470 JOHN STONE DRY AGED GRASS-FED IRISH BEEF * Tenderloin 200 gm * 100 270 Rib eye 3 gm * 1 330 Striploin 3 gm * 1 345 GRAINGE AUSTRALIAN BLACK ANGUS GRAIN-FED BEEF Tenderloin 200 gm 235 Rib eye 300 gm 290 Striploin 3 gm 240 * Supplement charges only apply to in-house guests with Invitation to Dine vouchers
AUSTRALIAN 1824 100 DAY GRAIN-FED BEEF Tenderloin 200 gm 200 Tenderloin 300 gm 280 Rib eye 300 gm 2 PREPARATION TEMPERATURES Rare Medium Rare Medium Medium Well Well done Sealed outside Centre is very red, Centre is light Brown from edge Very firm with while centre is slightly brown pink, outer portion to edge with slight little juice, brown warm throughout towards the exterior is brown pink centre throughout THE CHEF'S SHARING SUGGESTIONS TOMAHAWK WAGYU BEEF GRADE 5 1200G* *Invitation to Dine supplement - 400 for one person, no supplement if shared 800 BLACK ANGUS BEEF CHATEAUBRIAND 0G* *Invitation to Dine supplement - 2 for one person, no supplement if shared 5 VEAL CHOP MILK-FED 700G* *Invitation to Dine supplement - 1 for one person, no supplement if shared 3 THE RIB ROOM CUT SELECTION 800G* (A,D) Australian 1824 tenderloin, Johnstone short rib, grade 4 Wagyu smoked brisket *Invitation to Dine supplement - 2 for one person, no supplement if shared 570
OUR SIGNATURE RIBS, BRISKET AND BURGER USDA SHORT RIBS (D) 140 Slow hot smoked ribs, roasted pumpkin, spinach, black pepper sauce THE RIB ROOM BURGER (D) 145 Wagyu beef, Colston Bassett Stilton, home made brioche bun shredded beets and onions, duck fat chips, house ketchup SMOKED BRISKET GRADE 4 WAGYU (D) 175 Six hour hot smoked brisket, macaroni and cheese, buttered and charred corn on the cob AUSTRALIAN BLACK ANGUS SHORT RIBS (S) 195 Sticky XO sauce, confit shallot, bok choy JOHN STONE DRY-AGED SHORT RIBS (A,D) 295 Braised in Guinness, pearl onions, red cabbage, cheddar dumplings *Invitation to Dine supplement - THE CHEF'S SIGNATURE DISHES PAN SEARED SEA BASS (A,D) 190 Cauliflower puree, baby vegetables, white wine butter sauce PAN SEARED LOCH FYNE SALMON (D) 180 Green asparagus, confit tomato, Chauron sauce LINGUINI AND LOBSTER (D,S)* 225 Boston lobster, minestrone vegetable, tarragon infused American sauce *Invitation to Dine supplement - WHOLE DOVER SOLE 800G (D)* 295 Meuniere style or grilled, sautéed spinach, minted new potatoes *Invitation to Dine supplement - 1 GRAINGE AUSTRALIAN BLACK ANGUS GRAIN-FED BEEF TENDERLOIN ROSSINI STYLE (A,D) Green beans, confit shallot, red wine jus *Invitation to Dine supplement - 100 260 4 BONE RACK OF LAMB (D) 190 Pumpkin puree, seasonal vegetables, thyme infused lamb jus PAN SEARED CHICKEN BREAST (D) 165 Potato dauphine with foie gras, grilled spring onion, tarragon infused chicken jus
VEGETARIAN ALTERNATIVES DOUBLE-BAKED COLSTON BASSETT STILTON SOUFFLE (V,N,D) Caramelised stone fruits, hazelnuts, heirloom beets 135 BUTTERNUT SQUASH RAVIOLI (V,N,A,D) Roasted squash, Amaretto biscuit, wilted watercress 135 FOREST MUSHROOM RISOTTO (V,D) Soft herbs, Parmigiano Reggiano, truffle froth 135 THE GARDEN THE STARCH Minted new potatoes (D) / pecorino risotto (D) / duck fat chips / truffle mash (D) macaroni cheese (D) / skinny fries / sautéed potatoes (D) 25 VEGETABLES Seasonal beans with shallots (D) / braised red cabbage (D) / heirloom beets (D) / carrots (D) Parsnips (D) / spinach (D) / asparagus (D) / roasted butternut, garlic, rosemary (D) savoy cabbage, chicken chorizo (D) 25 SALADS & GREENS (V) Heirloom tomato salad / green salad / mesclun greens 25 SAUCES / JUS / BUTTERS Green peppercorn sauce (D) / Rib Room BBQ sauce / chasseur sauce / béarnaise sauce (D) thyme jus / truffle jus / red wine jus (A) sage butter (D) / blue cheese butter (D) / garlic butter (D) / truffle butter (D) / lemon butter (D) MUSTARD TROLLEY Basil / English colman s / Pommery / tarragon / walnut / black olive / horseradish French / piccalilli / German / Isle of Arran Herbs / Provence / red grape flower honey / Dijon
CHEESE TROLLEY THE BEST OF ENGLISH CHEESE FROM THE COUNTIES Lincolnshire Poacher / Colston Bassett Blue / Wensleydale / Hafod Cornish Yarg / Montgomery / Tunworth / St. James / Wigmore Piccalilli / grapes / chutneys / celery / crackers 80 DESSERTS ETON MESS (N,A,D) Coconut meringue, opalys chocolate Chantilly cream, rose infused strawberry sorbet, Champagne soup MANJARI CHOCOLATE PUDDING (N,A,D) Lavender cherry jubilee, Irish custard, Cornish vanilla ice cream STICKY TOFFEE PUDDING (N,D) Candied pecan nuts, honeycomb, manuka clotted ice cream BANOFFEE PIE BY RIB ROOM (N,D) Caramelized bananas, salted butter spiced shortbread, caramelia chocolate cream, speculos ice cream, whipped coffee ganache ENGLISH LEMON TART (N,D) Raspberry pulp, jasmine tea compressed peach, citrus sorbet RIB ROOM DESSERT TASTING MENU Banoffee pie by Rib Room (N,D) English lemon tart (N,D), Sticky toffee pudding (N,D), Eton mess (N,A,D) 155