The Cullinan Dubai has arrived at Jumeirah Marsa Al Arab with considerable fanfare, and rightfully so. As the latest flagship venture from Food Fund International (FFI), this sophisticated steakhouse represents the culmination of founder Costa Tomazos’s nearly five-decade journey in hospitality, which began with a single steakhouse in Johannesburg in 1976. Having witnessed FFI’s evolution firsthand over the past decade from my early encounters with their enduring Eat Greek Kouzina concept at JBR’s The Beach to their iconic The Meat Co. at Madinat Jumeirah and Souk Al Bahar, I approached the newest addition with anticipation.
What immediately sets The Cullinan apart from Dubai’s already crowded premium steakhouse landscape is its extraordinary setting. Perched within the architectural marvel that is Jumeirah Marsa Al Arab, the restaurant features uninterrupted panoramic views of the legendary Burj Al Arab, creating a dining backdrop that few restaurants globally can match. The name itself, inspired by the legendary diamond and commemorating founder Costa Tomazos’s birth year of 1947, signals the restaurant’s ambitions to become the crown jewel of FFI’s expanding portfolio.
Golden age grandeur meets contemporary luxury
Stepping into The Cullinan Dubai immediately transports you into what the restaurant describes as a “golden age of discovery.” The interior design borrows liberally from the romanticism of exploration and adventure, with rich materials, warm lighting, and carefully curated details that speak to craftsmanship rather than ostentation. Unlike some steakhouses that lean heavily into masculine leather-and-dark-wood clichés, The Cullinan Dubai strikes a more sophisticated balance that feels both opulent and welcoming.
Our evening began on the expansive terrace, where the proximity to Burj Al Arab creates an almost surreal dining atmosphere. As Dubai’s temperatures continue their relentless climb even into the evening hours, outdoor dining requires strategic timing, but the views justify any minor discomfort.
The evening began with a perfectly chilled glass of Boschendal Grande Cuvée Brut, a South African sparkling wine that provided an elegant nod to FFI’s roots while setting an appropriately celebratory tone. Having recently returned from South Africa ourselves, this selection felt particularly meaningful and demonstrated the restaurant’s thoughtful approach to wine curation.
Despite recent personal resolutions to avoid pre-dinner bread services, The Cullinan Dubai’s offering proved irresistible. The presentation featured three distinct bread varieties accompanied by an array of artisanal butters, including an unexpected chocolate butter that became the evening’s first revelation. This seemingly simple touch exemplifies the restaurant’s commitment to elevating every aspect of the dining experience, transforming a standard bread service into a memorable moment that sets expectations for what follows.
Starters that showcase ambition and execution
The starter selection at The Cullinan Dubai demonstrates the kitchen’s commitment to both innovation and technique. Our chosen trio began with the wagyu sando, featuring 7+ wagyu striploin perfectly cooked and enhanced with truffle mayo, caramelised onion relish, and caviar, all nestled within a buttery marble brioche and finished with gold leaf. This dish masterfully balances the silky richness of premium wagyu with textural contrast from the crispy brioche, while the truffle mayo adds luxurious depth without overwhelming the beef’s natural flavour.
The oxtail & bone marrow croquettes delivered intense umami satisfaction through their crispy exterior and impossibly soft interior, accompanied by black truffle aioli, caramelised onion purée, smoked paprika dust, and fermented chilli gel. Each element contributed to a complex flavour profile that celebrated the rich, gelatinous qualities of properly prepared oxtail while maintaining elegant presentation standards.
Our third starter, the short rib dumplings, showcased wagyu short rib enhanced with demi-glaze, black garlic cream, parsnip purée, crispy tuile, and yellow pepper. Despite choosing three beef-forward starters perhaps overly ambitious in hindsight – each dish demonstrated distinct preparation techniques and flavour approaches that justified their individual merit.
The lobster ravioli interlude
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Recognising our beef-heavy trajectory, we introduced the whole lobster ravioli as a palate-cleansing middle course, which ultimately became the evening’s standout dish. The freshly made pasta, stuffed with lobster, cream cheese, and aged Parmesan, arrived in a velvety lobster bisque that elevated rather than masked the shellfish’s natural sweetness.
The combination of cream cheese and aged Parmesan created an intriguingly fresh and complex flavour profile that complemented rather than competed with the lobster filling. This dish alone demonstrates the kitchen’s capability beyond red meat, suggesting a versatility that distinguishes The Cullinan Dubai from narrower steakhouse concepts.
The main event
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Selecting the evening’s steak presented a delightful challenge given The Cullinan Dubai’s extensive range of premium cuts. The menu spans from 250-day grain-fed Australian Angus to Japanese full-blood wagyu A5 MS 11+, representing virtually every prestigious beef-producing region globally. Having already indulged in multiple wagyu preparations during the starter courses, we opted for a 280-day grain-fed Angus T-bone, seeking a more balanced approach that would allow appreciation of classic beef flavours without overwhelming richness.
The T-bone selection proved inspired, offering both the supremely tender tenderloin and the more robust, fatty sirloin sections that define this iconic cut. Most impressively, the kitchen achieved perfect medium-rare doneness across both portions – a technical achievement that speaks to considerable skill, as T-bone steaks present unique challenges due to their varying thickness and different muscle structures. The generous portion size reflected the restaurant’s understanding of steakhouse expectations while justifying the premium pricing through quality rather than gimmicky presentation.
A reason to return
By the meal’s conclusion, our appetites had been thoroughly satisfied perhaps overly so. The dessert course remained unexplored, providing what we diplomatically termed “a perfect excuse to return very soon.” This approach aligns with The Cullinan Dubai’s apparent strategy of creating experiences that warrant repeat visits rather than single occasions that attempt to showcase everything simultaneously.
Throughout the evening, The Cullinan Dubai’s service team demonstrated the polished professionalism expected at this level of dining. From seamless table transitions due to weather considerations to knowledgeable wine recommendations and perfectly timed course delivery, every interaction reinforced the restaurant’s commitment to hospitality excellence. This attention to service details reflects FFI’s decades of experience and understanding that exceptional food requires equally exceptional presentation and care.
The verdict
The Cullinan Dubai successfully establishes itself as a worthy flagship for Food Fund International’s expanding portfolio. The restaurant combines FFI’s proven understanding of premium steakhouse operations with a setting and ambition that elevates the concept beyond their already successful ventures. While Dubai’s competitive dining landscape offers numerous excellent steakhouse options, The Cullinan Dubai distinguishes itself through its extraordinary location, comprehensive attention to detail, and access to some of the world’s finest beef cuts.
For those seeking a sophisticated, exclusive dining experience with uncompromising service and exceptional meat quality, The Cullinan Dubai delivers on all fronts. The restaurant represents more than just another steakhouse opening it signals FFI’s continued evolution and commitment to setting new standards in Dubai’s luxury dining sector.
The combination of breathtaking views, impeccable service, and genuinely exceptional cuisine positions The Cullinan Dubai as an essential destination for both special occasions and those simply seeking the finest steakhouse experience the city offers. With FFI’s proven track record of longevity in Dubai’s notoriously challenging restaurant market, The Cullinan Dubai appears positioned for sustained success.
The Cullinan Dubai Details:
- Location: Jumeirah Marsa Al Arab
- Cuisine: Premium steakhouse with international influences
- Price Range: Premium (expect AED 500+ per person)
- Reservations: Essential, particularly for terrace seating
- Highlights: Panoramic Burj Al Arab views, exceptional beef selection, sophisticated service
