Rare at Desert Palm Per Aquum. Rare at Desert Palm Per Aquum.

Rare at Desert Palm Per Aquum in Dubai, which launched eight years ago, has reopened after a complete refurbishment. 

From the furnishings, to the onyx floor and fabrics, to the Alessi cutlery, the interiors were created by Singapore's Miaja Design.

Rare's kitchen, headed up by executive chef Stefan Beutler, has been redesigned to incorporate an oak-burning wood-fire grill and the team of chefs have created dishes that can be cooked over slow-burning oak.

This grill was handcrafted in the UK by OX grills, and features a smoke and fire box. 

Fully retractable glass doors give the restaurant an al fresco atmosphere and there is private dining room that is hidden within encased walls, made from wood, glass and mirrors, which seats up to eight guests.

The menu comprises a raw, cured and smoked section with dishes such as tuna ceviche, and a seared, braised and grilled section, with signature dishes such as confit duck leg ravioli with a side of tomato, haricot blanc sauce and black truffle shavings.

In the 'fire and iron' section, options include poached crayfish with ratte potatoes, garlic and lemon butter.

Rare’s signature cut of beef is a dry-rubbed ribeye bone-in short cut.

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