Its commitment to the best seasonal British fayre has always been exemplified with its legendary Sunday roast lunches, which have become a firm favourite for local residents and hotel guests alike.
In celebration of the New Year, this much loved British tradition has been revitalised with the added perk of a Red Snapper cocktail on arrival and if diners so wish, they can partake of the offer of a free ride home in the Jumeirah Carlton Tower’s Mini Clubman.
On arrival, diners will be offered the Rib Room’s Red Snapper, hand-crafted tableside with Bombay Sapphire Gin blended with fresh tomato and avocado juice plus the restaurant’s home-made Worcestershire sauce and fresh horseradish.
Guests may then tuck into Executive Chef Simon Young’s new menu which includes; a heart-warming iron bark pumpkin and ginger velouté with toasted pumpkin seeds or the renowned Rib Room prawn cocktail. Main courses promote the best seasonal roast Norfolk pheasant breast, crispy bread sauce croquet, savoy cabbage with treacle cured bacon and blackberry jus or alternatively the Rib Room’s signature roast rib of Aberdeen Angus beef from Royal warrant holder Donald Russell served with Yorkshire pudding, winter vegetables and beef dripping roasted potatoes. For those with a sweet tooth, indulge in a tempting dessert such as a warm chocolate and Guinness brownie with walnut ice cream.
An accomplished shot himself, Chef Simon comments on the new menu: “I can’t guarantee that the pheasant has been shot by me, but I have sourced some of the best quality ingredients from around the British Isles, from trusted suppliers with impeccable provenance.”
Priced at £55.00 per person, or £27.50 for the under 12’s, the Rib Room Sunday lunch menu includes a complimentary welcome drink, three courses and tea and coffee with petits fours. Advance reservations are recommended from 12.30pm to 2.30pm, every Sunday from 14 January 2018.