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M's Grill
Le Méridien Dubai Hotel & Conference Centre

Open Now

Seating: Cozy
Atmosphere: Relaxed
Experience: Fine Casual Outdoor Terrace

This sensational steak house serves only the finest meat cuts – paired with classic sides and sauces that let the top-notch flavours do the talking. 

The menu is a meat lover’s dream, with juicy tenderloins and richly-marbled wagyu sourced from the world’s best producers, alongside plentiful fish and vegetarian options too – all served in a sleek yet informal style.

  • M'S TRADITIONAL ONION SOUP

    Red onion caramelized, chicken stock, vegetables stock. Served with garlic toasted bread on side with emmental cheese on top.

  • MUSHROOM SOUP

    Wild mushrooms, button mushroom, onions, garlic, chicken stock (vegetable stock), cream, truffle oil, and puff pastry on top cooked in the oven. (It takes 15-20 minutes.)

  • SEAFOOD CHOWDER

    Onion, celery, mushroom, potatoes, tomatoes diced. Fish stock, cream & mustard. Clams, prawns, Hammour. Finish with lemon juice & spring onion. Served with brown toast bread.

  • CREAMY LOBSTER SOUP

    Creamy lobster soup with lobster sausage and chives

  • MEDITERRANEAN SOUP

    Saut

  • TERRINE DE CAMPAGNE

    Chicken liver, veal, duck liver, port wine, garlic, eggs, onion, minced and mixed together cooked in the oven by bain marie. Served with Hazelnut bread, cocktail onion and gherkins.

  • PAN-SEARED CRUNCHY DUCK LIVER

    Pan-seared crunchy duck liver bonbon with polenta and veal juice, Polenta cook with cream and milk until become soft, sear the duck liver then covered with spring roll rapper. Pan fired until golden brown

  • TEMPURA CALAMARI RINGS

    Tempura Calamari ring (deep fried with tempura flour) with pesto mayonnaise and kimchi sauce.

  • CRABS & VEGETABLES SPRING ROLLS

    Carrot, leeks, mushrooms, celery, sesame oil and corn oil. Crab meat and Chicken flesh with celery root slaw

  • MOZZARELLA

    Burrata, Tomato marinated with raspberry and orange juice dressing, finish with olive oil

  • BURGUNDY SNAILS 6 AND 12 PCS

    Butter, shallots, garlic, almond powder, salt and pepper and snails served hot. Served with brioche baguette bread. Garnish with chop parsley

  • DUCK LIVER TERRINE

    Homemade duck liver terrine served chutney.

  • CRISPY ROCK SHRIMP

    Deep fried prawns mixed with mayonnaise kimchi sauce(Japanese dressing) and chives.

  • FLAMB

    Saut

  • BAKED FRESH SCALLOPS

    4pcs of fresh Scallops baked in the shell, served with the champagne sauce(champagne, mushroom and cream).

  • WARM CRAB CAKE

    Ground Crab meat mayonnaise, mustard chives, shallots, egg and bread crumbs with kimchi mayonnaise on the side.

  • LOBSTER TORTELLINI

    Pasta filled with Lobster, shallots, mayonnaise & chives served with creamy bisque(lobster stock reduce and cream at the last moment),decor with chives and parmesan cheese.

  • LUKEWARM LOBSTER SALAD

    Dome Boston lettuce covered with baked red pepper, snow peas, Kenya beans, local mushroom, avocado, golden apple with poached lobster on top served with lemon butter sauce garnish with chives.

  • CLASSIC CAESAR SALAD

    Baby romania lettuce mixed with Caesar dressing. Served with garlic bread, crispy parmesan cheese. (With grilled chicken breast or anchovies.)

  • WARM GOAT CHEESE

    warm goat cheese with baked bell peppers and egg plant with salt and pepper, olive oil and dry rosemary. Served with brioche bread.

  • BEEF CARPACCIO

    Thin slice of raw beef, dry capers, Rocca leave with mayonnaise mustard and cream dressing, served with spring onion and pink peppers.

  • TUNA TARTAR WITH CHIVES

    120g Minced tuna blend with mustard, Tabasco, ketchup, shallots, chives, egg yolk, olive oil, mustard, gherkins (can be spicy or not spicy).

  • FRESH SALMON TARTAR

    Fresh salmon cut into dices, blend with mustard, Tabasco, ketchup, shallots, chives, egg yolk, olive oil, mustard, gherkins (can be spicy or not spicy).

  • FRESH OYSTER

  • SEAFOOD & VEGETABLE

    Pan-fried seafood(calamari, scallops, clams, prawns) then add saut

  • SPAGHETTI PASTA,TOMATO AND BASIL SAUCE

    Spaghetti pasta with Tomato sauce (cherry tomato .garlic, basil)

  • SPAGHETTI VONGOLE

    Blanch spaghetti Clams, shallots, garlic, thyme, bay leaves, olive oil. Glazed w/ white wine. Finish with chopped parsley and dice tomato.

  • WHOLE SEABASS

  • FILLET OF SALMON

  • WHOLE BABY HAMMOUR

  • COD FISH FILLET

  • HALIBUT

  • BEEF TARTAR WITH OR WITHOUT COGNAC

    180gr Small dices of raw meat(NZ Tenderloin) mixed with egg, mustard, olive oil, capers, gherkins, shallots, Tabasco, lea perrins, ketchup, salt and pepper, chopped parsley.

  • PEPPER STYLE

    180gr NZ Tenderloin, butter, green pepper corn, beef stock cream, Salt and pepper. White wine and flamb

  • LIVE LOBSTER THERMIDOR

    Saut

  • CORN-FED YELLOW CHICKEN BREAST

    Roasted chicken breast with mushroom sauce.

  • GRILLED LAMB CHOP

    220g. of Lamb marinated with garlic, creamy polenta, onion compote and pesto sauce

  • DAILY MARKET GRILLED VEGETABLES

    grilled lettuce, eggplant, tomato, red & yellow pepper baby corn & onion served with b

  • NZ TEN-LOIN

  • US TENDERLOIN

  • WAGYU TERNDERLOIN

  • MASTER KOBE JAPANESE WAGYU FROM AUSTRALIA

    Wagyu beef from Australia is the offspring of the Japanese bloodline Wagyu bulls over pure breed Black Angus cows. They have been grain feed. No genetically modified feeds are permitted.

  • NZ RIB -EYE

  • US RIB-EYE

  • WAGYU RIB-EYE

  • WAGYU KOBE RIB-EYE

  • US T- BONE

    T-bone steak is a combination of tenderloin & strip-loin

  • US CUTLET

    Big portion of Rib-eye cut on the bone

  • WAGYU CUTLET

    Big portion of Rib-eye cut on the bone

  • LUCH FORMULA 1

    NZ formula or Local Fish with or without house wine

  • LUCH FORMULA 2

    US formula or Imported fish with or without house wine

  • CHEESE CAKE

    Homemade traditional

  • CLASSSIC

    Vanilla cr

  • CHOCOLATE AND CARAMEL

    Chocolate tart, caramel ice cream Chocolate cr

  • SOUFFLE

    Chocolate souf?

  • ICE CUP

    Raspberry & vanilla vacherin, crispy meringue, chantilly with fresh strawberry Dame Blanche, vanilla ice cream, crispy meringue, chantilly with hot chocolate sauce Caf

  • ICE CUP WITH ALCOHOL

    Coupe Colonel, lemon sorbet with vodka



BOOK NOW - OR CALL -
+971 4 702 2455

To modify your reservation, refer to the confirmation email in your inbox

Contact Details:
+971 4 702 2455
Website
Garhood

Hours of Operation:
Timing
12:30pm - 11:00pm



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