The Ninth Cut is an immersive experience from start to finish. Entering through the Deli, guests pass fresh salads and sandwiches before stepping into the Butchery, where premium meats are displayed, ground to preference, and paired with a selection of rubs. A curated range of kitchen tools, specialty ingredients, and engraved knives add to the hands-on experience.
A secret door connects the Butchery to the Restaurant, making both spaces feel special. Here, diners can browse the boutique shop and personally select their cut before having it expertly prepared. The open kitchen takes centre stage, with a dramatic volcano-like cook line built on a base of rough stone, its visible flames bringing an element of theatrics to the meal. Overhead, a perforated metal canopy, designed to resemble swirling smoke, is enhanced with dynamic lighting that adds movement and depth.
The space itself is rich and welcoming, with deep brown hues complementing the natural surfaces of wood and stone. A central walk-in chiller showcases the craft of the in-house butchers, visible from both the restaurant and retail space, while an abundant display of meats celebrates global cattle breeds, cooking techniques, and marinades. Through this immersive design, The Ninth Cut brings butchery and dining together in a way that feels both engaging and distinctive.
The highlights
Starting with the burgers, the 9th Cut Burger keeps things classic but solid, with Black Angus smash patties, lettuce, tomato, white onion, pickles, and a house-made burger sauce that ties it all together. The Butcher’s burger takes it up a notch with a Black Angus patty, caramelised onions, crispy onions, smoky bacon, cheddar, and BBQ sauce.
For mains, the Tandoor piri piri prawns were an easy standout. Juicy tiger prawns marinated in harissa paired with a bright mango-pineapple salsa and a side of dirty rice – it’s the kind of dish that hits all the right notes. The Smoked beef cheek was another winner, with melt-in-your-mouth beef served alongside pearl couscous, pickled onions, and a deep, tangy adobo glaze.
The meal wouldn’t be complete without dessert, and the Malva pudding delivered exactly what you’d hope for. Warm and comforting, it’s a South African favourite served with vanilla custard and a burst of freshness from the berries on top. It’s rich enough to share, but honestly, you might want to keep this one to yourself.
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Food and beverage images are by Eye Studio, and all the interior shots are by Arjun Menon, Art Leaves A Mark.