A Culinary Experience Like No Other.
Celebrating 15 Years with the reopening of their Branch in Kuwait.
The Meat Co., the esteemed premium steakhouse celebrated for its authentic flair, exceptional cuisine, and inviting ambiance, is thrilled to announce the highly anticipated reopening of its renowned Kuwait branch. Marking 15 years of culinary success and innovation, The Meat Co. invites guests to immerse themselves in an extraordinary gastronomic experience inspired by the restaurant’s rich African heritage. Following an extensive renovation, this beloved institution has returned with a captivating blend of colors, textures, and bespoke elements, creating an unparalleled dining atmosphere that promises to delight both loyal patrons and new visitors alike.
The newly renovated The Meat Co. in Kuwait is a sight to behold. The transformation is evident from the moment you step through the doors. The space is now a vibrant mix of contemporary design and traditional African elements, reflecting the restaurant’s roots while also embracing a modern aesthetic. The color palette is warm and inviting, with earthy tones and bold accents that draw the eye and create a cozy, yet sophisticated environment.
Textures play a significant role in the design, with a combination of smooth, polished surfaces and rustic, natural materials. The use of wood, stone, and metal is expertly balanced, providing a tactile experience that enhances the overall ambiance. Bespoke elements, such as custom-made furniture and unique lighting fixtures, add a personal touch that sets The Meat Co. apart from other dining establishments. This is not just a place to eat; it’s a place to experience.
From the moment we arrived, we were greeted with warmth and professionalism. The staff at The Meat Co. are not just servers; they are ambassadors of hospitality. Our evening began with a warm welcome from the hostess, who escorted us to our table with a smile. The managing editor, a colleague, and I were immediately struck by the attention to detail and the genuine friendliness of the staff. Our waiter was knowledgeable and enthusiastic, providing detailed descriptions of the menu items and making thoughtful recommendations based on our preferences.
A Culinary Journey: The Menu
The Meat Co.’s menu is a testament to their commitment to culinary excellence. Featuring an impressive selection of the finest cuts of meat sourced from around the world, the menu also includes thoughtfully curated seafood selections and a variety of halal, vegetarian, and gluten-free options to cater to every palate. Our dining experience began with a selection of cold and hot entrées, each dish showcasing the creativity and skill of the kitchen team.
From the Cold Entrées we ordered the Tuna Tartare. This dish featured yellowfin tuna, delicately balanced with citrus zest and creamy avocado. The addition of olive oil, sweet potato purée, and sesame seeds added layers of flavor and texture. The freshness of the tuna was evident in every bite, and the citrus zest provided a bright, refreshing contrast to the rich avocado cream.
Then from the Hot Entrées we had Salt & Pepper Calamari. featuring scored calamari lightly tossed in salt, pepper, and shichimi togarashi-spiced flour, then fried to perfection. Served with yuzu mayo and salicornia, the calamari was crispy on the outside and tender on the inside. We also ordered the Red Chilli Prawns. The prawns were pan-fried with garlic, ginger, red chilli, lemongrass, and cream, then served with a coriander emulsion and lemon coriander rice. The prawns were perfectly cooked, with a delicate sweetness that paired well with the bold flavors of the garlic and ginger. The red chilli added a pleasant kick, while the lemongrass and coriander provided fresh, herbaceous notes.
For our salad course, we chose the Watermelon Kale & Rocket. This vibrant salad featured baby kale, rocket leaves, watermelon, corn, berry dressing, Manchego cheese, nuts, pomegranate, and bubu arare. The combination of sweet watermelon and tangy berry dressing was a refreshing contrast to the peppery rocket and earthy kale. The Manchego cheese added a rich, savory element, while the nuts and bubu arare provided a satisfying crunch. The pomegranate seeds added bursts of juicy sweetness, making this salad a delightful medley of flavors and textures.
We also ordered the Fresh Italian Burrata. The creamy burrata cheese paired with cherry tomatoes, basil chimichurri, basil cress, aged balsamic caviar, truffle pearls, and green oil. The burrata was luxuriously creamy, with a delicate flavor that was beautifully complemented by the sweet cherry tomatoes and aromatic basil.
For the main course, I opted for the Wagyu Butcher’s Skewer with a side order of mashed potato and black pepper sauce. This dish featured a selection of full-blood Wagyu beef cuts, skewered with onions and peppers, and flame-grilled to perfection.
My colleagues chose the Grilled Chicken Skewer with a side order of chips. The thigh fillets were marinated in Middle Eastern spices, then skewered with peppers and flame-grilled. The chicken was juicy and well-seasoned, with a smoky char from the grill.
Another colleague ordered the Rangers Valley Wagyu Beef. This dish featured a marble score of 5+, flame-grilled and served with grilled asparagus and mashed potatoes. The beef was exceptionally tender, with a deep, robust flavor that was enhanced by the grilling process. The grilled asparagus added a fresh, slightly bitter contrast to the rich beef, while the mashed potatoes provided a creamy, comforting side.
To complement our meal, I ordered the White Sangria, a delightful blend of white wine (non-alcholic), green apple, elderflower, mint, kiwi, and lemonade. The drink was light and refreshing, with a perfect balance of sweetness and acidity. The green apple and kiwi added a fruity freshness, while the elderflower and mint provided aromatic notes that elevated the overall flavor.
One of my colleagues chose the Basil Fizz, which featured strawberry purée, basil leaves, lemon juice, and soda water. This drink was a delightful combination of sweet and tart, with the strawberry purée providing a fruity base and the basil leaves adding a fresh, herbaceous note. The lemon juice added a zesty brightness, while the soda water provided a refreshing effervescence.
The other colleague ordered the Tropicana, a unique blend of elderflower, passion fruit, and African Rooibos. This drink was a tropical delight, with the passion fruit providing a sweet, tangy flavor and the elderflower adding a floral note. The African Rooibos added a subtle tea flavor that rounded out the drink, making it a perfect accompaniment to the meal.
For dessert, we indulged in the Cheesecake, which featured vanilla and fresh berries. We also tried the Caramel Malva Pudding, a South African-inspired dessert featuring caramel toffee sauce and rooibos tea ice cream. This dessert was a true indulgence, with a warm, spongy pudding soaked in a rich caramel toffee sauce. The rooibos tea ice cream added a unique twist, with its subtle tea flavor complementing the sweetness of the caramel. This dessert was a perfect conclusion to our dining experience, leaving us satisfied and content.
The Meat Co.’s commitment to excellence extends beyond its menu, encompassing a distinct aging process that ensures every steak is of the highest quality. Combined with the restaurant’s chic ambiance and warm hospitality, The Meat Co. promises an unforgettable dining experience for all.
