Carna by Dario Cecchini at SLS Dubai Hotel, is hosting a unique Chef's Experience for all to enjoy.
The 16-course meal is focused on three pillars, sustainability, zero-waste and using local produce, and as well as offering tasty dishes, also has a great story behind it.
Created by Chef Cláudio Cardoso, the farm-to-table concept uses freshly grown vegetables, cuts of meat that are not always on other steak restaurant menus, as well as locally sourced produce including Emirati honey.
The restaurant is focused on making the entire cooking, as well as serving process, sustainable by using root-to-leaf and nose-to-tail approaches while cooking to avoid wastage.
Created with a story associated with each dish, the menu serves visitors a wide range of delicacies from Dario's steak tartare, bone marrow croquette, artichoke tart (where the entire artichoke is utilised) and a lot more.
Taking inspiration from Chef Dario Cecchini's knowledge of butchery, all cuts are used to create wholesome dishes with elegant presentation, including the lesser known butcher's cut, so-called as it is the cut of meat typically the butcher takes home.
Dishes like Dario's steak tartare are made with Italian rump, the bone marrow croquette prepared with veal belly with wagyu and orange and the needle in the haystack made using leftover dough with rosemary to reaffirm the zero waste policy.
The menus are also recyclable and can be kept by diners as a souvenir from the experience, with a part-time calligrapher also available to write 100% recycled receipts.
Diners wishing to continue on after the meal are given clues that reveal a secret ... well if we tell you it wouldn't be a secret, however it is sure to pleasantly surprise and add to the whole experience.
Located on the 74th floor at SLS Dubai Hotel and Residences, the Chef's Experience is available from Thursday to Saturday from 7pm and 10pm.
The meal is priced at Dhs 350 and for more information, visit the Carna website.