The menu focuses on the ideology of “Simple Done Right” and believing in produce the very best as well as to ensure that your dining experience is packed with flavour. We couldn’t wait to get stuck into a premium cut steak, but when choosing the menu you get to “review” the in-house signature - The CMP Cuts of aged meats. As purveyors of fine meats, their CMP Cuts are a selection of premium cuts sourced from farms around the globe ranging from the grain fed Australian Signature Black Angus Porterhouse, Irish grass-fed Salt Moss Aged NY Strip, Australian Fullblood Wagyu Rib Eye, USDA Chateaubriand and the 200+ Day Grain-Fed Tomahawk that are absolutely to die for. All of the cuts come with a choice of two sauces and two sides, with all the meat char-grilled on lava stones, our mouths were already watering in anticipation of what was to come.
We started off with the Wagyu Tartare - this chunky hand cut steak topped with a quail egg to smooth the meat texture and enhancing the flavour, accompanied by the star hand cut potato crisps which you probably can’t help by finishing it at once and encore for more. The classic ‘timbale’ style presentation came in quite a generous portion. Chucky on the palate as it spells and the seasoning was a bit heavy handed, but enjoyable nevertheless! Such a dish creates personal opinions and we were both divided.
This presentation was an assembled line of six pieces of the grilled octopus tentacle served with a thick puree of cauliflower skordalia and salsa verde and it seemed a bit underwhelming in terms of quantity and the size of the octopus. A rustic long octopus tail was to be expected and our server Karuna informed us that the presentation will soon be changed with the possibility of the whole tail being served. However, the charred flavour was unquestionably delicious and not too chewy nor dry that performed all forms on the palate.
Brussel sprouts may not be the all time favorite for everyone for its sharp and bitter taste characteristic, so you either like it or hate it, thanks to the traditional cooking method used mostly by boiling it and served in a less stimulating accompaniment of seasoning or herbs that we were “forced” to eat when were kids for it fiber and nutritional value intake that we always found a way to turn down the offer. Times have now changed and cooking methods are being elevated to bring this boring edible buds to life with more enhancing flavour that is now gradually becoming one of the must-order dishes (when it is done right) on the menu. CMP considers this one of their signature dishes and comes as a plate of Brussel sprout petal chips in a secretly homemade tangy soy caramel dressing and this is not to be missed. Simply exotically delicious!
<200+ Day Grain-Fed Tomahawk>
It was time to hit the mains and we opted for a tomahawk steak to share. What a stunning piece of meat! This is a full ribeye steak on the bone of some 1400 gram of hand-cut beauty plated and positioned on a plate stand, as if to put on a pedestal and this deserves it. The rich marbled, full ribeye steak on the bone was absolutely to die for, every bite is so juicy and tender, due to the fat/meat ratio that was cooked to medium rare perfection. The fat of the meat also adds to the overall flavour, so this is the time you enjoy the premium cut of meat that consists of the lean meat and the fat - a good steak is made of this - so simply scrumptious. We had some sides of truffle fries, jalapeno lime buttered corn, bearnaise sauce and burnt jalapeno butter, but in the end we decided to ask for some mustard and sea salt, as the meat needed no further embellishment other than to shine in its own glory. This is highly recommended and it went well with a bottle of rich and smoky, velvety on the palate Cune Criaza 2017 Rioja.
Chip Cookie a la mode >
We had run out of room after the main course, full and plump but never say die, so we opted for the Chocolate Chip Cookie a la mode which is a blend of French Valrhona dark and milk chocolate with a large chewy brown butter cookie covering the bottom of the entire dish and a dollop of vanilla bean ice cream on top nicely placed on a skillet. Quite an inviting presentation and generous in portion, the cookie is super buttery, warm and sugary sweet, melt in your mouth at once. This is a triumph of sweet flavours and textures, quite clearly a dessert for people that love sweet things! Kudos on both fronts!
Apart from one side dish needing to be sent back, we were pretty impressed overall and would highly recommend steak lovers to make a bee-line for CMP Bar & Grill. The welcome and service were exemplary. Our server Karuna was a delight and quite attentive and Renata, the General Manager of the establishment showed us the generous hospitality and furnished us with some informative details on how CMP set its foot in this region.
The jazz nights are worth booking for and there is also their newly launched <Meet at CMP> Friday Brunch featuring nitro-tapped cocktails, sizzling grilled sharing feasts and live music from resident DJs spinning groovy house trench sounds like any plans to make. CMP Bar & Grill has a lot to offer especially with its carefully selected premium cuts that are packed with intense flavours that spoil you for choice. Enough said and let the meat speak by itself, eat less but eat better and less is more for a quality “steaktastic” indulgence. Then you’ll know that you have come to the right place.
Design & Decor: 4.5/5
Food & Beverage: 4.5/5
Value For Money: 4/5
The CMP Cuts
B04 East Marina,
The Ponite Palm - Jumeriah
Dubai, Unite Arab Emirates
Tel: +971 4 580 7983
Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.
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