We visited Bushman’s, located within Anantara The Palm Dubai Resort, in the evening, entering through the outdoor terrace before being seated indoors. Inside, the dining room feels warm and welcoming, with dark leather chairs, wood panelling and brick accents adding depth and character. Potted plants suspended from the ceiling add a soft, natural touch, while large windows frame views of the surrounding greenery. Generous banquettes and neatly arranged tables create a polished setting for the evening.
The experience is complemented by Bushman’s new menu, which brings together a hand-selected collection of premium beef from Japan, Australia, Argentina, Canada and the US. Cuts are matured in-house for depth of flavour, served with classic sides and sauces, with the option to pair each dish with a refined vintage from the restaurant’s grape cellar.
Culinary highlights
We began with the Roscoff Onion and Beef Bouillon, where the confit Roscoff onion was filled with smoky chuck ragout, fermented garlic, and crisp onion crumb, offering a rich, meaty taste with a subtle tang from the fermented garlic and a lightly caramelised crunch from the onion crumb. The Foie and Pearls followed, with tender scallops paired with creamy foie gras mousseline, while the balsamic onion added a gentle sweetness and slight acidity that cut through the richness.
For mains, the 1.2kg 300-day grain-fed Black Onyx Angus Tomahawk was carved at the table, presenting juicy, deeply beefy meat with a natural, smoky char. The grilled asparagus with miso butter added a savoury, umami note, and the truffle mashed potatoes were earthy and creamy. Of the sauces, the creamy mushroom was rich and nutty, the peppercorn offered a mild heat and aromatic spice, and the caramelised shallots with herb jus brought a savoury-sweet layer with fresh herbal hints.
Dessert arrived on a trolley and was lightly set alight at the table before being cut into four portions. The Torched Alaska had crisp meringue giving way to soft sponge and cold ice cream, with the cherries providing a tart, juicy contrast that cut through the richness. The ice cream itself was smooth and lightly creamy, complementing the sponge and meringue while carrying a subtle hint of vanilla.
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