Hunter & Barrel

01What to order

• Angus rib-eye, 350 g / 12 oz290, barley-fed for 250 days, marble score 4–5+. A thick, fatty cut that takes coal well.
• Angus striploin, 350 g / 12 oz260, barley-fed 250 days, marble score 4–5+.
• Wagyu rump, 300 g / 11 oz240, grain-fed 400 days, marble score 6–7+.
• Angus tomahawk, 1.3 kg / 2.9 lb690, for sharing, grain-fed 250 days. The bone-in rib, long handle left on.
• Wagyu tomahawk, 1.5 kg / 3.3 lb1,250, from Mayura Station in Australia, marble score 8–9+. The top of the board.
• The bastingEvery steak is basted in the house sauce. Time Out lists creamy mushroom, green peppercorn, house chili butter or chimichurri.

02The beef

Angus and full-blood wagyu, with the feeding printed. The 250 g / 9 oz fillet labeled SA is grain-fed for 120 days, at 145. Angus fillet and wagyu fillet, both 250 g / 9 oz, come from cattle grain-fed for 400 days, at 240 and 320. The Angus striploin and rib-eye are barley-fed for 250 days. Two wagyu rib-eyes of 350 g / 12 oz sit side by side: 450 days on grain at 380, 250 days at 360. The specialty board names its farms: Mayura Station for the tomahawk, Stone Axe for a 250 g / 9 oz tenderloin at 480, and a 300 g / 11 oz rib-eye listed as Japanese Kiwami at 420, all at marble score 8 or higher. The sharing list adds an Angus T-bone of 700 g / 25 oz at 590 and a 500 g / 18 oz full-blood wagyu flank at 590. Prices are from the UAE steak menu online on Oct. 29, 2026, which prints no currency sign; on a UAE site that means dirhams. No source states dry-aging.

03The fire

A coal grill with a spit rotisserie, in an open kitchen. The Emirates Hills page calls it a coal and wood-fired grill. Steaks are basted as they cook and rested before they go out. A grilled lobster tail can be added to any steak for 65.

04The story

Hunter & Barrel opened at Vida Emirates Hills in April 2021, the brand's first venue in the region, run by Seagrass Boutique Hospitality Group with chef Kamil Bouloot heading the kitchen. Design Partnership Australia drew on falconry, fishing and archery for the room. The brand now lists Yas Bay in Abu Dhabi and four Australian venues: Eastland in Melbourne, Raine Square in Perth, Parramatta in Sydney and Adelaide CBD.

05The practical

Vida Hills Hotel, Shop 12, Al Naseem Street, Al Thanyah 3, Emirates Hills. Open every day, 11:00 to 01:00. Phone +971 4 589 0970, email vidahills@hunterandbarrel.ae. Parking in the hotel. A private dining room seats 10 to 18. Licensed. Steaks come with chunky fries or a house salad. Come for the tomahawk.

Address

Vida Hills Hotel, Shop 12, Al Naseem Street, Al Thanyah 3, Emirates Hills, Dubai

Phone

+971 4 589 0970

Website

hunterandbarrel.ae

Directions

Google Maps ↗

06In Dubai’s selections