Sneak peek into new Lexington Grill menu


DUBAI – “Unique and refreshing” is how the new chef of the ultra-stylish Lexington Grill at 5-star Waldorf Astoria Ras Al Khaimah describes his new menu at a recent media preview.

Expat Media was given a unique sneak peek into the kitchen of the glamorous restaurant in Ras Al Khaimah on Thursday for samplers of the new menu, which is launching in February.

“There’s so much technique; there’s so much detailing into everything. All of these—together with the cooking I have learned in the past—is all put together in this menu. Even my chefs have some amazing idea. So we all created this menu together as a team,” chef de cuisine Lendl Pereira told

The Dubai-based chef said he incorporated his cooking experiences under some of the Michelin-star chefs he worked in the past to curate a new menu that he hopes will “take it a notch higher”.

Pereira joined Waldorf Astoria Ras Al Khaimah in December to head the kitchen of Lexington Grill.

His new menu is a culinary journey that beautifully balances seafood and Lexington Grill’s delicious meats.

Starters include burratina and beet cured Norwegian salmon, forest mushroom risotto, baked brie and sour dough and roasted celeriac veloute. Mains provided a visual and gastronomic treat, with melt-in-your-mouth lamb and wagyu beef. There’s the Lexington Burger with wagyu beef, chargrilled pistachio wagyu skewers and lamb shoulder bourguignon. There’s also the flavourful whole baby spatchcock, and beautifully chargrilled king prawns and octopus. Definitely not-to-miss.

What’s his favourite item in the menu?

“It’s a tough one,” he admitted, before finally choosing the steak tartare. “Every ingredient on the tartare is a recipe from every chef I have worked with. So somehow all of that together just stays the bomb,” he said.

Lexington Grill’s beef tartare is made of wagyu beef that has been smoked and dry-aged for 40 days, mixed with a cocktail of onions, sesame, tomato, relish, capers and confit egg yolk—mixed together and served on top of a tomato rye bread. ICA/Expat Media

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