New dry-aged meat at 29 Grill

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29 Grill , Tue 23 Oct 2018 - Wed 23 Oct 2019 (Every day except Sunday)
Award-winning 29 Grill and chef Jonathan will wow this autumn with new a la carte offerings of true distinction at Conrad Beijing. Staying true to their roots as a premier destination for the finest steaks and seafood in Beijing, Jonathan is introducing premium imported Australian dry-aged striploin and dry-aged bone-in ribeye alongside their already famous 800g Angus beef porterhouse. The slow and careful dry aging process creates new flavour profiles and unique textures highly coveted in the best steak houses around the globe.

The new menu continues to showcase additional steaks and fresh seafood but adds a juicy new burger with duck liver and fine aged cheddar, a Mongolian lamb loin with caramelised cauliflower and an imported pan-seared sea bass with braised cuttlefish to name but a few. Chef Jonathan continues his mission to offer menus of the highest quality gourmet fare with a special nod to Spain in his own culinary elegance. In this, two menus have been created to cater for lunch and dinner in different ways. Offering a comprehensive wine list to go with the meal and an elegant dining environment, 29 Grill is a dining destination not to be missed when in Beijing. Available for lunch and dinner. To book, contact 6584 6300.
Venue name: 29 Grill
Contact:
Open: 11.30am-14.30pm, 6-10pm Mon-Fri; 6-10pm Sat
English address: 29 North Dongsanhuan Road, Chaoyang district
Chinese address: 朝阳东三环北路29
Event telephone: 6584 6203
Event email: Maggie.Chen@conradhotels.com
  • 4 out of 5 stars
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