IV · Live stations

The Grand Raw Bar

per guest · minimum 40

All three stations, run side by side: oysters and caviar, bluefin cut to order, and king crab cracked over ice. The full raw bar, for two hours.

AED 695incl. 5% VAT

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Unit: Per guest, minimum 40
Seafood: about 330 g per guest, net
Stations: Oyster & caviar · bluefin · king crab
Team: Four: shucker, sushi chef, chef and host, two hours

What arrives, in detail

Weights are what we pack, before ice and garnish. Grades are the supplier’s own grading scale, and the species is named for every line.

Gillardeau oyster, No. 3

Magallana (Crassostrea) gigas

1 per guest

Calibre: No. 3 — 66–85 g per oyster (French trade calibration)
Origin: Bourcefranc-le-Chapus, Charente-Maritime, France
Identification: Shell laser-engraved with the Gillardeau G
Condition: Live on arrival, shells closed; opened to order
Flavour: Firm, sweet, low iodine, long finish

Fine de Claire, No. 3

Magallana (Crassostrea) gigas

1 per guest

Calibre: No. 3 — 66–85 g per oyster
Refining: Finished in clay claires at ≤1 kg/m² for 14 days minimum (IGP Marennes-Oléron)
Fill index: 7–10.5 — the Fine de Claire band (Spéciale begins at 10.5)
Origin: Marennes-Oléron basin, France
Flavour: Balanced, briny, clean finish

Dibba Bay oyster, No. 2

Magallana (Crassostrea) gigas

1 per guest

Calibre: No. 2 — 85–110 g per oyster on the farm's own scale
Origin: Dibba, Gulf of Oman, UAE — the only oyster farm in the Emirates
Certification: Friend of the Sea; ISO and HACCP certified
Distance: Harvested roughly 130 km from Dubai; delivered within the day
Flavour: Sweet, full-bodied, warm-water cucumber finish

Oscietra caviar

Acipenser gueldenstaedtii

10 g tin

Per guest: 10 g on warm blini
Salt: Malossol, lightly salted. Codex CXS 291 sets 3–5 g of salt per 100 g; malossol itself has no legal definition
CITES: All sturgeon are CITES Appendix II. Every tin carries the universal label: species code / source / country / year / plant / lot
Tin: 10 g, opened in front of you; never decanted in advance
Service temperature: Served on crushed ice at 0–4 °C

Bluefin otoro

Thunnus orientalis / Thunnus thynnus

20 g per guest

Cut: Front belly (harakami) — the fattest part of the fish
Fat: MEXT food composition tables give toro 27.5 g of lipid per 100 g (308 kcal); akami 1.4 g
Treatment: Frozen at −35 °C for 15 hours or −20 °C for 24 hours before raw service (EU 853/2004 regime, which exempts no tuna species)
Cutting: Sliced to order, 12–15 mm, across the grain
Origin: Japan or the Mediterranean, named per lot on the delivery note

Bluefin chutoro

Thunnus orientalis / Thunnus thynnus

20 g per guest

Cut: Mid-belly and mid-back, between akami and otoro
Fat: Between akami (1.4 g) and toro (27.5 g) per 100 g. MEXT does not publish a separate chutoro figure, so none is claimed
Treatment: Same parasite-freezing regime as otoro
Cutting: Sliced to order, 12–15 mm

Bluefin akami

Thunnus orientalis / Thunnus thynnus

30 g per guest

Cut: Dorsal loin along the spine — the lean muscle
Fat: 1.4 g of lipid per 100 g, 115 kcal (MEXT)
Treatment: Same parasite-freezing regime as otoro
Format: Cut from saku blocks — a trade term with no legal definition

Norwegian salmon fillet

Salmo salar

30 g per guest

Trim: D trim, pin-bone out, skin off (PBO) — back trimmed, tail off, belly membrane removed
Grade: Superior (NBS 10-01) — no significant defects
Origin: Norway, farmed; fish of 4–6 kg head-on gutted
Treatment: Parasite-frozen to the EU regime before raw service

Red king crab leg cluster

Paralithodes camtschaticus

150 g net per guest

Cut: Shoulder with legs and claw attached, shell on
Grade: From live-graded crab of 2.2–3.2 kg (Norwegian whole-crab grading)
Origin: Barents Sea, Norway
Processing: Cooked and frozen whole; scored along the shell so guests can open it by hand
Weight basis: Net deglazed weight, shell on
Yield: Roughly half the cluster weight is meat

Red king crab merus

Paralithodes camtschaticus

40 g net per guest

Cut: Merus — the fourth and thickest leg segment, the longest unbroken muscle in the animal
Grade: Cut from 3L–5L sections (900 g to 1,200 g+ per section, Russian gram scale)
Origin: Barents Sea, Norway; catch certificate and trace record per lot
Processing: Brine-cooked and frozen at sea, then thawed under temperature control in our kitchen
Weight basis: Net deglazed weight — glaze is never counted, per EU 1169/2011 Annex IX §5
Presentation: Shell off, meat whole, ready to eat cold

Salmon roe (ikura)

Oncorhynchus keta

7 g per guest

Type: Ikura — eggs freed from the skein, not sujiko, which stays in the membrane
Cure: Lightly salted; Codex sets 3–5 g of salt per 100 g for cured roe
Grade: First grade under GOST 18173: whole, elastic, separating eggs, uniform colour, no film or blood
Naming: We do not call it caviar — under Codex CXS 291 that word covers sturgeon only
Origin: Pacific chum salmon; Kamchatka or Alaska, named per lot

Also in the box

Three dressed stations with ice displays, linen and full service kit
Every sauce, garnish and accompaniment listed on the single stations
Four staff in uniform for two hours
Set-up, service and clearing

Serving

We arrive 2 hours before service
Guests move between the three stations; nothing is plated in advance
Extra hours and additional staff are quoted with your order

Keeping it

On site: Everything held at 0–4 °C; fish in a chilled cabinet
Power: Two sockets
Space: About 7 m of counter in total, or three tables we dress

Allergens: molluscs (oysters), crustaceans (crab), fish, egg, gluten (blini, brioche, tuile), milk (butter, crème fraîche), soya (ponzu, soy), sesame.

Consumer advisory. Eating raw or undercooked seafood may increase your risk of foodborne illness, especially for pregnant women, young children, older people and anyone with weakened immunity. Please tell us about allergies: shellfish, fish, egg, gluten, sesame and dairy.

قد يزيد تناول المأكولات البحرية النيئة أو غير المطهية جيداً من خطر الإصابة بالأمراض المنقولة بالغذاء، خاصةً للحوامل والأطفال وكبار السن وذوي المناعة الضعيفة. يرجى إبلاغنا بأي حساسية غذائية.

The rest of the raw bar comes to you

Oyster & Caviar BarAED 295

per guest

Bluefin Sashimi BarAED 245

per guest

King Crab Cracking StationAED 265

per guest

Images are AI-generated illustrations of the service. Presentation varies with the day's catch. All prices in AED including 5% VAT. Logistics quoted separately.