Bull & Bear

01What to order

• Rubia Gallega porterhouse, 900 g / 32 ozAED 725, carved at the table. Spanish beef; strip and tenderloin on one bone.
• Stockyard tomahawk, MB4, 1.2 kg / 2.6 lbAED 975, carved at the table; the largest cut on the menu.
• Black Angus chateaubriand, MB3+, 650 g / 23 ozAED 635, carved at the table: a center-cut tenderloin for two.
• Stockyard wagyu ribeye, MB5, 300 g / 11 ozAED 315.
• Kiwami wagyu striploin, MB9+, 300 g / 11 ozAED 615, the highest Australian score on the menu.
• Japanese A5 Nishiawa tenderloin, 200 g / 7 ozAED 655; Time Out Dubai names it too.
• Sanchokou wagyu picanha, MB5, 250 g / 9 ozAED 255, listed with the flank (MB9, 180 g / 6.5 oz, AED 175) under secondary cuts.

02The beef

Australia supplies most of it. Black Angus at MB3+: tenderloin 200 g / 7 oz at AED 295, striploin 300 g / 11 oz at AED 285, and the 650 g / 23 oz chateaubriand. Stockyard wagyu at MB5 for the ribeye and MB4 for the tomahawk. Kiwami wagyu at MB9+ for the striploin. Sanchokou wagyu for the two secondary cuts. Japan sends an A5 tenderloin; Spain sends Rubia Gallega. The menu states no feeding regime and no aging days for the steaks; the only dry-aged beef it names is the patty of the B&B burger, AED 135. The number: MB9+.

03The fire

The menu names a Josper, the enclosed charcoal grill-oven, for the asparagus and the octopus, and lists broccolini cooked over coals. It does not say what the steaks are cooked on.

04The story

BBC Good Food Middle East reported Bull & Bear open on July 16, 2019, on the 18th floor of the Waldorf Astoria DIFC, with head chef Giovanni Paolo Pintore and a menu inspired by the original restaurant at the Waldorf Astoria New York; its first business lunch cost AED 105 for two courses. In November 2024 the same magazine described a new direction under the British chef patron Marc Hardiman, with three tasting menus: Herbivore, Omnivore and Explore. The steaks came back by 2026: Time Out Dubai's guide of April 10, 2026, lists the Australian ribeye, the tenderloin and the Japanese A5. The website still reads Bull & Bear by Marc Hardiman.

05The practical

18th floor, Waldorf Astoria DIFC, Burj Daman, Al Mustaqbal Street. Lunch 12:30 to 16:00 Monday to Friday and 13:00 to 16:00 on weekends; dinner daily, 19:00 to 24:00, per the house. Business lunch Monday to Friday, 12:30 to 15:30: AED 135 for two courses, AED 155 for three, with a supplement of AED 140 to 160 for a steak. Phone +971 4 515 9888, WhatsApp +971 58 600 6773; reservations through SevenRooms. Prices include 5% VAT, a 10% service charge and the 7% DIFC Authority fee. Licensed. Weekly menus: Wellington Wednesdays, Tomahawk Fridays, Steak Saturdays and a Sunday roast.

Address

18th floor, Waldorf Astoria DIFC, Burj Daman, Al Mustaqbal Street, DIFC, Dubai

Phone

+971 4 515 9888

Website

bullandbeardifc.com

Directions

Google Maps ↗

06In Dubai’s selections