The Forge, the flagship steakhouse at The Ritz-Carlton Abu Dhabi, Grand Canal, invites guests to indulge in an enriched and sumptuous dining experience with the launch of an ultra-modern Meat Room and the introduction of an innovative and exquisite dining menu.
The outstanding culinary journey was inspired by the uniting of minds between Chef Matthew Da Silva, Chef de Cuisine at The Forge, and Chef Alessandro Montedoro, the Executive Chef at The Ritz-Carlton Abu Dhabi, Grand Canal. The collaboration between the two chefs led to the development of interactive moments where guests can engage with world-class culinary talent and the inception of flavorful new dishes.
The activation of the new Meat Room provides guests the opportunity to witness the finest live cutting of premium meat selection such as Australian Wagyu Tomahawk. The culinary experience continues with an interactive show kitchen where guests can follow the preparation of their dishes made from the freshest ingredients imported from Europe, US and New Zealand.
Diners will also enjoy the unparalleled service of The Ritz-Carlton Abu Dhabi, Grand Canal as a dedicated server guides them through each and every possible selection that will cater to their palate, not only including the gourmet food and beverage offerings but also the distinctive selection of knives they can use during their meal.
The Forge’s sensational new menu features the Ultimate Forge Meat Platter, a meat tasting experience which takes guests through a delectable gastronomic voyage with the finest selection of tenderloins originating from New Zealand, Ireland and the US. Other exciting additions to the menu are the Smoky Angus Burger, which promises to be a guest favorite, combining two-hundred grams of lean, prime-aged beef with premium ingredients such as foie gras and truffle mayonnaise and the Fresh Mozzarella Balloon. The signature dish is ballooned up with air through a dedicated syphon while the mozzarella is still hot and is perfectly accompanied by garden fresh cherry tomatoes, basil pesto, black olives and aged balsamic vinegar.
