Sponsored: Bushman’s Steakhouse & Bar returns to Palm Jumeirah with a fresh vision, inviting diners to explore rare and premium cuts of beef from around the world
The menu takes guests on a journey across continents, from Japanese Hokkaido Wagyu A5 Sirloin to richly marbled Australian Wagyu, heritage Argentinian breeds, and select cuts from New Zealand, Canada, and the United States. Offerings range from tenderloin and ribeye to striploin and the commanding tomahawk, grilled to suit individual preference.
A signature feature is Bushman’s dry ager, where select cuts rest for 30 days in a climate-controlled cabinet. This method deepens flavour, softens the fibres, and imparts a layered, umami-rich character.
Starters balance subtlety and flair, from a tableside-prepared steak tartare to seasonal heirloom tomatoes with compressed persimmon. For more ambitious appetites, the 1.2 kg, 300-day grain-fed USA Black Angus Onyx Tomahawk arrives whole, accompanied by a tasting of sauces and two classic sides.
Dessert draws the evening to a close with a deconstructed Pavlova, assembled in front of guests with crisp meringue, fresh cream, and vibrant fruits, offering a decadent conclusion.
Located at Anantara The Palm Dubai Resort on the eastern crescent of Palm Jumeirah, Bushman’s terrace overlooks the Arabian Gulf with uninterrupted views reaching back to the Dubai skyline, providing a striking backdrop to the culinary experience.
Contact +971 4 567 8304 or restaurants.dubai@anantara.com. Visit website.