Bull & Roo has created an eatery which has grown from its sports bar setting into an artistic neighbourhood hangout after donning a new look and feel in the recent months.
Inspired by travelling expeditions throughout Asia, diners can couch-surf their way through the menu by starting with bar snacks such as the duck and pineapple paratha with mango and burnt chilli sauce, sea bass ceviche which is a colourful mixture of sea bass, papaya, pickled habanero, lime, and avocado oil or scoff down a katsuobushi prawn toast drizzled with kewpie mayo and bulldog sauce.
Tom Arnel, managing director, Bull & Roo said: “On a recent trip away I realised that Dubai’s licensed casual dining scene was being left behind. Our original sports bar concept was very one dimensional and we felt we could do more. After a successful growth period I had the desire to get back into the kitchen. I wanted to lead the team by example and re-establish the owner-operator business culture, something that lacks in our city right now.
“We’re cooking without rules and making a louder noise, not just on the sound system.”
