From the moment you step into The Cullinan, you’re enveloped in an atmosphere of refined sophistication. Every detail, from lighting to plating, feels intentionally elevated. Located on the first floor of Jumeirah Marsa Al Arab, offers panoramic views of the Burj Al Arab and the sea. The terrace is a prime spot, especially for sunset or evening dining, while the interior offers sculptural lighting, monochromatic marble and gold accents, and a lively open kitchen that adds culinary theatre to the experience. The menu follows a “shore to sea” concept, seamlessly balancing premium steaks with seafood. There are over 25 steak cuts from Japanese A5 Hokkaido Wagyu and Prime Tomahawks to Silver Fern Farms and Tasmanian grass‑fed options.
The complimentary bread service is a miniature experience in itself. Served warm with a trio of artisanal butters including a surprise chocolate butter that set the tone for what’s to come. The mocktails that we had were very different from each other. Each of them had a giant ice cube sitting in them and it lasted easily till the end of our 2 hour lunch.
Visually, the Beetroot Carpaccio is a masterclass in modern plating, each component a brushstroke in a painter’s palette. Perhaps the most striking element is the foam, which crowns the dish with an aromatic lift. This Endive salad excels in both contrast and cohesion. The interplay of bitterness, salt, fruit, and texture creates a dish that is as refined as it is satisfying. The wood fired prawns was too little that it finished before I could even enjoy it.
The T-bone steak brings together the tender filet and the richly marbled striploin, divided by the iconic bone. The steak arrives cut with juices running just enough to show off its succulence. The striploin was robust and beefy with enough intramuscular fat to stay juicy and flavorful throughout. The tenderloin was buttery soft. BBQ sauce was my favourite out of the sauces accompanied, and the peri peri sauce was really hot!. The sides were commendable, the Garlic Butter Spinach is the kind of side dish that quietly steals the show. It balances freshness with richness. Simplicity when done right can be pure luxury on a plate.
As a chocolate lover I was complete in awe with their dense and unapologetically rich VALRHONA CHOCOLATE TART with its cocoa notes deep with just enough bitterness to keep the sweetness in check. Although they mention 55% chocolate ganache, it felt much more. The crisp tart base provides a delicate snap and the genius pairing with the Japanese green tea ice cream takes this dessert to the next level. A deeply satisfying, elegantly balanced finale that chocolate lovers like me will remember.
The Millefeuille at Cullinan reinvents the classic French pastry with elegance, restraint, and a touch of whimsy. Paper-thin, caramelized crisps that crackle gently with each bite, a whisper-light crunch that’s as satisfying as it is sophisticated. Sandwiched between is a vanilla cream with the right amount of indulgence to balance the crisp layers. Crowning the dessert is the honeycomb that adds a visual drama as the honey begin to float from the top. The vanilla cheese cake over a buttery cookie base was dense, crunchy and sweet. The first spoonful delivers immediate satisfaction. There’s something timeless about a well made cheesecake from texture to flavor, and everything in between.
Click here to visit the official website of the restaurant and their menu. Click below to see pictures in full screen view:
