the tales of the guild
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.
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.
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.
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 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 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.