WHAT’S ON
From our beloved Sunday Roast to the most spirited ladies’ night in DIFC, The Guild is never still, always alive with good food, fine drink, and even finer company.
The Guild’s Chilean Seabass en Papillote
Join Sous Chef Przemek Chrzanowski as he prepares The Guild’s Chilean Seabass en Papillote, a dish that balances technique and flavour.
The Art of Decanting Wine
Decanting is a revelation, a moment where wine meets air and transforms before your eyes. Here, our head Sommelier, Athmane demonstrates the grace of the pour, letting deep crimson wine flow into a sculpted decanter where light and movement intertwine.
The Guild’s Chocolate Mousse Service
The Guild’s Chocolate Mousse Service turns dessert into a moment of theatre. Sous pastry chef Atulya begins with a rich Valrhona chocolate mousse, its depth forming the heart of the dish.
The Rockpool’s Daily Catch
Join our Sous Chef Batuhan as he presents the Rockpool daily catch, a showcase of the ocean’s finest. From the firm, delicate Red Snapper to the buttery Turbot, the succulent Atlantic King Crab, and the fresh Seabass and Seabream, each selection tells a story of the sea.
Dry-Aged Tomahawk Steak
The Guild’s dry-aged tomahawk is aged for several weeks, developing deep, concentrated flavour and a tender, buttery texture. Our skilled chefs handle each cut with care, searing it over high heat to create a rich, caramelised crust while keeping the meat juicy and full of character.
Saturday Brunch
A weekend ritual. Begin with pre-brunch drinks and bites, flow into a lively feast from 12–4 pm, then carry on with an after-party in The Nurseries. Saturday, sorted.
Gilded Hour
From Monday to Friday, 5–8pm, Gilded hours of music and good company. Drinks from 35 dirhams, with a live DJ setting the evening’s golden tone.
Ladies Night
Every Wednesday, from 6–9 pm, complimentary free-flowing wines and live music. A midweek lift, where glasses refill, spirits rise, and Wednesday turns into something worth celebrating.
Live Performers
The Guild comes alive with music. Live performances from Tuesday to Thursday, and a DJ every night of the week. Rhythm and revelry, without pause.
Welly Wednesday
Our signature Beef Wellington, wrapped in golden pastry, served with truffle mash, heritage carrots, and rich red wine jus. A midweek classic, reimagined with indulgent flair.
Sunday Roast
A British classic, redefined with sophistication. Slow-roasted in our wood-fired oven, it is the Sunday ritual elevated, rich with flavour, and comfort made grand.