Mediterranean Meats The Capital Grill

June 2015
Dusit Thani Abu Dhabi announces a new concept for The Capital Grill, introducing a Mediterranean influenced cuisine to its highly praised steak cuts.

Rich in food history, the countries on the shores of the Mediterranean Sea have all contributed local delicacies to the colourful, vibrant tapestry that is Mediterranean cuisine. Traditional seasonal ingredients from this sunny region will be introduced to The Capital Grill’s menu and will feature a range of specialties such as Spanish Pinchos, Greek Beef Moussaka, Veal Ossobucu Milano, North African Rump of Lamb, Venetian Seafood Stew, Baked Gnocci with Truffled Lobster, French Cote de Boeuf and much more.

“Mediterranean Cuisine is simple and rich in the same time, just by mixing fresh ingredients, seasonal vegetable and fruits in olive oil you can bring out the best of flavours” explains Chef de Cuisine Riane Stubbs. “It also has health benefits for people watching their diet and complements The Capital Grill’s beloved tenderloin, striploin and rib eye steaks.”

Australian Chef de Cuisine Riane Stubbs was lured into the culinary world at a late age of 19, developing his own unique style and flare during his Pastry Apprenticeship at Star City Hotel Casino in Australia while learning the basics at the Northern Sydney Institute of TAFE. The trained pastry chef was given an opportunity to get behind the hotline during an apprenticeship at Al Porto’s Italian restaurant and has not looked back ever since. Over the years, Stubbs has worked under influential leaders in the culinary profession in various award-winning restaurants in Australia, UK and Asia. He joined Dusit Thani Abu Dhabi in 2013 as Sous Chef at The Capital Grill and has recently been promoted to Chef de Cuisine after successfully leading the culinary team and establishing the restaurant as one of the best steakhouses in Abu Dhabi.

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