The Guild, Dubai’s answer to the bustling brasseries of New York and Europe, has raised the curtain on Act II: The Rockpool and The Salon.
At the helm of this dining hub is Melbourne-born trailblazer and EatX Founder, Tom Arnel. The space was designed by London-based architect David Archer, celebrated for iconic creations such as the celebrity haunt Chiltern Firehouse and The Standard Hotel.
The Rockpool is a haven for seafood enthusiasts. The space is overlooked by live king crab and Western Australian crayfish, Tand features a 12m raw bar with an oyster shucking station and a curated fresh catch display on ice. The space is centred around the live sustainably-sourced seafood rockpool homing North Atlantic lobsters, brown crab and oysters.
Meanwhile, the heart of The Guild comes alive with The Salon, a tribute to iconic grill rooms of New York and Europe. It is a dinner setting that has striking chandeliers, red brick woodfire oven and grill in the open kitchen, which puts The Guild’s chefs on stage in the open kitchen, led by executive chef, Paul Gajewski.
