Hunter & Barrel, a restaurant and lounge concept born in Australia and operated by Seagrass Boutique Hospitality Group, will open its Dubai doors on April 14 at Vida Emirates Hills.

Renowned for its hunt, gather and fire-inspired culinary fundamentals, and array of charcoal roasted meats, vegetables and barrel-aged craft beverages, Hunter & Barrel Dubai is a 232-seat restaurant with a dining room, two private dining spaces, expansive patio seating, adjoining full-service bar and lounge, and an elevated DJ booth.

“We’re excited to be opening our first regional Hunter & Barrel outlet at Vida Emirates Hills in Dubai,” says Rob de Villiers, Regional Managing Director, Seagrass Boutique Hospitality Group. “Having taken Australia by storm, we are confident our hallmarks of charcoal roasted meats and vegetables – which have been given a regional spin by Head of Culinary Chef Kamil Bouloot – will become a favourite for diners across Dubai and beyond.”

Hunter & Barrel Dubai will open with a daily happy hour available Saturday-Thursday from 4pm-8pm, with a diverse beverage menu of hop, spirits, grape and flights. Those looking for a remote working space can enjoy the lounge and five coffees for AED 45 throughout the day.

With smoky meats at the core of the Hunter & Barrel’s food offering, Chef Bouloot has created starters of open fire prawns and smoky chicken wings; lighter meals include salad options like char-grilled chicken & kale, and cured salmon fillet and burger lovers also catered to with choices of angus beef and cornfed chicken.

Steak lovers are in for a treat with the extensive Steak Programme menu which includes all manner of cuts including fillet, rump, sirloin and rib-eye, as well as 1.3kg tomahawk or 700g angus T-bone designed to be shared. All steaks are either grain fed, CAB prime or wagyu, with marble scores between 2-7+.

A signature section in Hunter & Barrel’s menu belongs to its charcoal roasted skewers, which provide a meaty theatrical display for diners to experience. Options include chicken thigh, wild caught salmon and garlic & rosemary wagyu, or a nod to regional flavours with a five grains kebab and hummus tahini dip. All skewer options are served with either new harvest potato wedges or house salad.

Charcoal roasted vegetables take equal billing to meats, with vegetarian dishes including pumpkin & cauliflower croquettes for starters, five grain kebabs skewers, stuffed bell peppers and emerald dal for mains, while a homemade vegan burger and range of salads including burrata are complemented by an array of sides including char-grilled seasonal vegetables and sauteed oyster mushrooms. Sweet teeth are taken care of with delicious dessert options of chocolate mi-cuit, pavlova and baked pain perdu.