Located at ICD Brookfield Place, The Guild is divided into four distinct spaces: The Nurseries, The Potting Shed, The Rockpool and The Salon. The Nurseries offers a laid-back setting suited to a date night, while The Rockpool houses the bulk of the restaurant’s seafood, with the day’s catch displayed on ice and glass-fronted aquariums holding live king crabs and crayfish.

We were then led to the central part of the venue, The Salon, to be seated. The main dining room features white-clothed tables beneath chandeliers and a view of the open kitchen, where chefs cook over live fire and plate dishes right in front of guests.

Menu highlights

The Sunday Roast at The Guild follows a set format of starter, main and dessert, or you can enjoy a choice of main along with the trimmings.

Across a table of three, we tried the Italian burrata with Pure Harvest tomatoes and olive oil, the chicken liver parfait with cherry marmalade and sourdough toast, and the seared Hokkaido scallops with green chimichurri and padron pepper to start, enjoying the spread over a glass of grape as live performances throughout the meal kept the atmosphere buzzing.

For the main, we opted for the roasted beef striploin, which was cooked perfectly to our preferred temperature, served with beef jus and plated with Yorkshire pudding, green beans and a whole grilled garlic.

The remaining trimmings, garden peas, baked cauliflower cheese, wood-oven roast potatoes, honey-glazed parsnips and carrots, and braised red cabbage, arrived separately and filled the table for everyone to share. The baked cauliflower cheese was my personal favourite of the spread.

To finish, we had the sticky toffee pudding with vanilla bean ice cream, and the Granny Smith apple and rhubarb crumble with crème anglaise. A highly recommended Sunday Roast to add to your list!

Book now

AED299 for a choice of starter, main, and dessert. Visit website.