REVIEW: Hunter & Barrel
A table for two overlooking the water’s edge surrenders a perfect setting for a rather fabulous mid-afternoon lunch at Hunter & Barrel.
It’s Monday afternoon on Yas Bay Waterfront and the words of Bill Withers’ ‘Lovely Day’ fill the air as passers-by saunter along Pier71, soaking up sun-kissed views.
But this is lunch and the hunt is on for high calibre steak.
Inviting you to gather family and friends and dine among golden scaled walls and tanned, leather seating, Hunter & Barrel certainly knows how to fire up the coal grill.
Head of Culinary, Kamil Bouloot, introduces the menu and declares “the burgers are top-notch but you must try the steak as we are a steakhouse”.
And there is a vast steak offering, providing up to 11 options including the mega Full Blood Wagyu weighing in at 1.5kg, is designed to be tackled by two hungry gastronomes.
However, before it’s time to use the stylish Hunter & Barrel engraved steak-knife on the perfectly hunted meat, the appetisers arrive at the table. Gently battered Spicy Calamari is accompanied by Szechuan sauce for a bite that is as light as it is savoury.
Thanks to a heavy drizzling of olive oil and citrus juice, the Cured Salmon Fillet delivers a piquant freshness to offset the fiery Szechuan sauce while The Three Cheese Dip is as indulgent as it sounds.
Gouda, Gruyère and Edam vie for attention, teasing the palate in unison and the accompanying lightly grilled pita bread is perfect for dipping into this gooey delight.
For mains, it’s Chef Kamil’s recommendation of 250g Waygu, Grain Fed 400 Days, Fillet steak and 300g Waygu, Grain Fed 400 Days, Rump steak.
Beautifully presented with chunky chips and the house salad, the steaks have a glorious sheen thanks to the flavourful, homemade baste. The meat, decorated by grill marks, is superbly cooked to medium rare.
Mustard lovers will delight at the three wonderful variations of Dijon offered alongside sauces of creamy peppercorn, creamy mushroom, and chilly butter, truffle butter and thick crystals of sea-salt.
Portions are ample but there’s always room for something sweet.
A kaleidoscopic Pavlova combining meringue with piercing red berries and a Baked Pain Perdu that sees brioche bread roasted on the coal grill (not pan-fried), smothered in sticky caramel sauce and topped with vegan vanilla ice cream make for a fabulous finish.
Work is calling but a mental note is taken that a return is most definitely in order.
To find out more or to book your spot visit Hunter & Barrel
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