As part of the annual Atlantis, The Palm Culinary Month, Seafire Steakhouse & Bar will host Australian celebrity chef and BBQ expert, Ben O’Donoghue for two exclusive Four Hands Dinners on the 21st November and 22nd November from 6:30pm to 10:30pm. The first dinner will showcase Chef Raymond’s take on barbecue dishes from Ben’s bestselling cookbook and for the second evening, the experts will serve a six-course ‘Valley to the Palm’ menu. Both dinners will be paired with a fine selection of Australian grape and will be available to guests for AED 350 per person.
On 21st November, diners can savour a fine canape selection with smoked brisket and delicious seabass ceviche, followed by a BBQ rosemary slipper lobster and a sensational Rangers barbecue experience platter for the mains. Topping off the experience will be an irresistible coconut and mango sago dessert. Seafire’s well-stocked cellar will also offer guests the chance to taste the most contemporary of cocktails along with classic Australian grape.
On 22nd November diners can enjoy a six-course distinct spread featuring the freshest of home-grown Australian produce. Commencing the evening will be the signature rosemary brioche and vegemite burgers to start, alongside a unique Australian canape selection. For the main course, dishes will include a duo of tostadas with brisket, panko crumbed sea bass and shrimp thermidor with an option of ancho or coffee spiced brisket. The six-course set menu concludes with a classic hazelnut chocolate cremeaux to end the evening on a sweet note.
Ben O’Donoghue started his career working in several top Australian restaurants before moving to London. For four years he worked at the famous River Café, before joining , Jamie Oliver, at the exclusive Monte’s Club as Executive Chef. When he returned to his native Australia Ben became a household name when he co-hosted ‘Surfing the Menu’ and BBC2’s ‘The Best’ with Paul Merret and Sylvana Franco as well as ‘The Best in Australia’ for the Lifestyle Channel.
A modern steakhouse and bar, Seafire is renowned for its exceptional butchery, theatrical open kitchen, as well as a walk-in wine cellar with more than 4,000 bottles. The special two-day event, part of the Atlantis Culinary Month, is set to celebrate all things meat, using Seafire’s highest quality cuts from Rangers Valley in Australia and showcasing a perfect synergy between Chef Wong’s innovative creations and Chef O’Donoghue’s decade honed skills.
To find out more about Seafire Steakhouse & Bar or to make a reservation log onto https://www.atlantisthepalm.com/restaurants/seafire-steakhouse or call + 971 4 426 0800. Alternatively check us out on social media @SeafireSteakHouse.
