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800-542-8680
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0800-444-3938
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0800 273 2811
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1230-020-0768
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Contact us at
01-800-912-2223 or 009-800-2413-3333
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00-800-2413-3333
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999-91-90-800-241-3333
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01-8000-195-300
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0800-51-790
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0800-1-00-2138
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0800-281-127 or 00-800-2413-3333
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800-00-995
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0800-77269 or 00-800-2413-3333
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00-800-2413-3333
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00-800-2413-3333
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Contact us from Cairo or outside Cairo at 0800 00 00148
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00-800-2413-3333
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0800-907203 or 00-800-2413-3333
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0800-181-2334 or 00-800-2413-3333
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0800-220-600
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00-800-2413-3333
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00-800-2413-3333
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00-800-2413-3333 (accessible via landline)
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Contact us at
013-800-2413-3333 (Barak), 014-800-2413-3333 (Bezeq), or 012-800-2413-3333 (Golden Lines)
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800-872-076 or 00-800-2413-3333
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0800-220-10
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632-9988
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00-800-2413-3333
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0426-801+800-432-5965 (Beirut), or 01-426801+800-432-5965 (Outside Beirut)
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00-800-2413-3333
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Contact us at
00-800-2413-3333
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00-800-2413-3333
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Contact us at
00-800-2413-3333
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Contact us at
00-800-2413-3333
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Contact us at
00-800-2413-3333
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00-800-2413-3333
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Contact us at
00800-97115
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810-800-2048-1044
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800-89-71-435
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09-800-2413-3333
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900-984-466 or 00-800-2413-3333
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0207-93120 or 00-800-2413-3333
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0800-553-986 or 00-800-2413-3333
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00800-4491-1137
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800-47-89
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0800-234-000 or 00-800-2413-3333
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Contact us at
1800-145-004 or 0011-800-2413-3333 (IDD access)
for reservations assistance.
400 830 0253 (accessible from Mainland China), or 800 962 349 (accessible from Hong Kong)
Contact us at
800 962 349
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Contact us at
1800 102 3800 (IDD access)
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Contact us at
001-803-606-277 (IDD access)
for reservations assistance.
Contact us at
0120-853-201, 0061-010-800-2413-3333 (IDC), 0041-010-800-2413-3333 (ITJ), 001-010-800-2413-3333 (KDD), or 0033-010-800-2413-3333 (NTT)
for reservations assistance.
Contact us at
001-800-2413-3333 (Korea Telecom), 002-800-2413-3333 (DACOM), or 008-800-2413-3333 (ONSE)
for reservations assistance.
Contact us at
00-800-2413-3333
for reservations assistance.
Contact us at
1800-806-219 or 00 800 2413 3333 (IDD access)
for reservations assistance.
Contact us at
0800-44-3030 or 00-800-2413-3333 (IDD access)
for reservations assistance.
Contact us at
00-800-2413-3333
for reservations assistance.
Contact us at
800-6011-355 or 001-800-2413-3333 (IDD access)
for reservations assistance.
Contact us at
001-800-2413-3333
for reservations assistance.
Contact us at
00-801-651-841 (IDD access)
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The Ritz-Carlton, Dubai International Financial Centre Home
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T
HE
R
ITZ-
C
ARLTON,
D
UBAI
I
NTERNATIONAL
F
INANCIAL
C
ENTRE
PO Box 482032, Gate Village, DIFC, Dubai United Arab Emirates
Phone: +971 4 372 2222 •
Map & Directions
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Dining
Center Cut
Menu & Specials
Blue Rain
Can Can Brasserie
No 5 Lounge & Bar
Sunken Garden
Lobby Lounge & Terrace
Photo Gallery
Contact Hotel
Center Cut: Menu & Specials
SEE CURRENT:
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Small Cuts
(show details)
(hide details)
Organic Greens
Organic leaves • seasonal vegetables •
Sherry vinegar dressing
Caesar Salad
Parmesan • white anchovy • Caesar dressing •
Herbs crostini
Beet Salad
Marinated beet • arugula • goat's cheese
Cured Salmon
Caper • mango • dill crème fraiche
Cream of Forest Mushroom
Crisp potato • black truffle
Beef Carpaccio
Parmesan cream, arugula salad
Foie Gras
Seared, pear puree, orange marmalade, candied walnut
Crab Cake
Spicy tomato kasundi • arugula and radish salad
Seared Scallops
Celery root • Shimeji mushroom • citrus salad
Foie Gras
Seared • mousse • figs & pear puree •
Caramelized macadamia
Liquid Cuts
(show details)
(hide details)
Potato and Leek
Creamy soup • crispy leek
Lobster Chowder
Corn and lobster claw salad
Center Cuts
(show details)
(hide details)
US Filet Mignon
- 170g
US Angus Sirloin
- 280g
US Rib Eye
- 280g
AUS Wagyu Rib Eye
6-7 - 230g
AUS Wagyu Sirloin
8+ - 230g
AUS Lamb Rack
- 400g
AUS Angus Tenderloin
- 300g
AUS Tomahawk
- 1.200g
Milk Fed Veal Chop
- 400g
Corn fed chicken
Sauté forest mushroom • foie gras sauce
Cut of the Month
Irish Dry Aged Sirloin
Side Cuts
(show details)
(hide details)
Jumbo green asparagus
Center Cut onion rings
Cream spinach
Sauté beans
Sauté forest mushroom
Yukon gold potato mash
Homemade fries, truffle & parmesan
Potato dauphinoise
Fingerling Wagyu potato
Baked potato
Center Cut Sauces
(show details)
(hide details)
Béarnaise
Wild Mushroom
Pepper
Center Cut BBQ
Port Wine Jus
Foie Gras
Cuts from the Deep
(show details)
(hide details)
Grilled Organic Salmon
Braised endive • potato truffle gnocchi • capers & herb salsa
Pan Seared Sea Bass
Confit of seasonal vegetables • corn puree • sultanas
Gratinated Lobster
Bechamel • aged cheddar • char grill lemon
Final Cuts
(show details)
(hide details)
New York Cheese Cake
Berries compote
Khajoor Date Pudding
Butterscotch, vanilla ice cream
Key Lime Pie
Fresh strawberry sauce
Passion Brulée
Passion fruit infused crème brulée,
with a caramelized crust
Pecan Tart
Traditional pecan tart, caramel sauce,
vanilla ice cream
Valrhona Chocolate Fondant
Grand marnier ice cream
Cheese Plate
Weekly selection of cheeses
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