Partner Content: New Wagyu cuts and Italian favourites arrive at the contemporary steakhouse on the 74th floor.
Carna by Dario Cecchini is putting its butchery credentials front and centre with an exciting new menu at SLS Dubai Hotel & Residences. Located on the hip hotel’s 74th floor, the contemporary steakhouse has added Australian Wagyu cuts, hearty Italian dishes and new desserts, while keeping its signature plates firmly in place.
The approach draws on eight generations of the Cecchini family’s work in Panzano in Chianti and Dario’s belief that a person should keep their roots in tradition while reaching towards the contemporary. Respect for the animal runs through the menu, with each cut given its moment through thoughtful preparation.
That philosophy finds a natural home in Dario’s Signature Steaks. Four Australian Wagyu cuts join the selection: Flank, Oyster Blade, Chuck Tail Flap and Flap Steak. With marbling scores ranging from MB4-5 to MB8-9, the additions invite diners to get better acquainted with the breadth of the butcher’s craft.
Before the steaks arrive, several new starters are worth ordering. Wagyu Coppa comes with potato millefeuille and Occelli cream, while Ossobuco Lasagna combines bone marrow-enriched béchamel with homemade tomato sauce, Tuscan pecorino and smoked scamorza. Foie Gras Terrine offers a sweeter pairing of fig chutney, fresh apple and brioche.
Carna may be a superb steakhouse, but it doesn’t overlook the vegetables. Grilled Eggplant is accompanied by cashew cream, smoked marinara, pesto and fried shallot. The Mustard Marinated Tomato Salad combines pink and heritage tomatoes with sourdough croutons, macadamia, basil and smoked butter.
For mains, the Lamb Shank Pot puts slow cooking in the spotlight, finishing the braised meat with a golden potato crust and thyme. Grilled Lamb Chops take a Tuscan herb marinade, with yoghurt and lemon alongside, while Organic Chicken Breast a la Cacciatore arrives with a rustic stew of peppers, carrot, celery and tomato. Meat-free options include Marinated Grilled Cauliflower with tomato butter, pesto and toasted hazelnut, plus Puntalette with roasted tomato sauce, smoked paprika, goat cheese, black olives and chives.
Returning favourites offer plenty of reasons to revisit the restaurant. Dario’s Beef Tartare retains its combination of cayenne pepper, confit garlic, lemon and olive oil, served on grilled sourdough. Oxtail Croquettes pair the meat with mustard and local ghaf honey, while Wagyu Carpaccio features foie gras sauce, aged balsamic and caramelised walnuts.
The Carna Signature Bistecca alla Fiorentina remains the centrepiece for sharing. Weighing at least one kilogram, the Black Angus T-bone is carved tableside and accompanied by chunky chips, mixed leaves and chimichurri.
Dessert introduces another decision. There is vanilla crème caramel with double cream, or warm Baked Brioche filled with hazelnut custard and served with mascarpone ice cream. Cheese lovers can choose three or six European cheeses from the Selezione di Formaggi. Dario’s Olive Oil Cake also stays on the menu, bringing together almond, lemon and mascarpone cream.
Chandeliers, velvet interiors and a dedicated bar complete the setting, with a private dining area available for more intimate gatherings.
Where: Carna by Dario Cecchini, SLS Dubai, Marasi Drive, Business Bay, Dubai
When: Wednesday to Sunday, from 6pm to midnight
Contact: https://slshotels.com