At Dubai’s Atlantis, The Palm, a restaurant has undergone a sea change. Step inside the polished setting with stone-clad walls and sumptuous red leather furnishings and you’ll be immediately enraptured by its urbane charm. It’s a bastion of beef, with an expansive display of the finest and perfectly marbled cuts of meat that greets you at the entrance. It’s Seafire Steakhouse, a meat lover’s palace that offers a reimagined menu by its newly-appointed Chef de Cuisine, Steven Fair, who boasts more than 10 years of contemporary American steakhouse experience.
Chef Steven makes no concession on detail, with a menu that shows reverence to the meat’s making. His culinary passion is reflected in the handful of vivid, exacting dishes and techniques that evoke the breadth of the cuisine. He has also brought to the restaurant a range of new broilers from the United States, which he explains allow for a more consistent steak as they work by superheating a large surface to an even temperature.
Coupling deep technical skill with imagination, Chef Steven works with memories of techniques that were nurtured in high-end kitchens, like SW Steakhouse at the Wynn Las Vegas, so you know that you’re in for a feast that’s as tasteful as it’s aesthetically pleasing.
If you have the pleasure of meeting the Chef, he’ll share a treasure trove of information regarding the quality of meat, cuts and marbling, which will allow you to make a more informed choice about your order. He has a gentle way with ingredients that allows the flavours and juiciness of the food to emerge decorously.
In addition to a selection of cold and hot starters and salads, there’s a well-curated selection of meat and seafood with prime-cut steaks procured from award-winning ranchers providing non-GMO-raised Australian angus beef that has been grain fed for a minimum of 200 days.
There are sharing steaks recommended for a bigger group, and char-grilled prime steaks ranging from filet mignon to dry-aged bone-in New York. For wagyu lovers, there’s an impressive selection of Japanese and Australian meat. The Chef recommends that you begin with Australian wagyu and make your way up to the Japanese iterations to appreciate the difference in flavour and texture.
In the Seafire surf and turf section, don’t forget to try the grilled Maine lobster and mushroom risotto. It offers a thoughtful selection of signature dishes, made with organically and locally-sourced ingredients, with vegetarian options as well. The chefs will be delighted to assist if you have any dietary requirements and allergies.
The sides like duck-fat steak fries, sauteed broccolini and creamy potato purée serve as the perfect condiments, and sauces like classic béarnaise, Dijon peppercorn, and roasted garlic butter, and new entrants porcini mushroom and madeira, smoky hot sauce and the Seafire signature sauce, accentuate the already well-seasoned mains.
Among the highlights of the restaurant experience is the option to select a steak knife for dinner from Japan, France, the UAE and beyond. Chef Steven is also contributing to the sustainability-focused Atlantis Atlas Project, partnering with local farmers and using the very best of the UAE’s local produce, which you can relish in dishes like the salmon belly tartare and oyster Rockefeller.
The staff is well-acquainted with the menu and gives every guest individual attention, with the option of creating an exclusive mocktail for you upon request (you’ve got to try the lychee mocktail).
As you soak up the experience whilst relishing live jazz music, you’ll surely vow to return with family and friends for yet another fiery evening at Seafire.