Having prepared lunch for Queen Elizabeth II and maintained MICHELIN stars, new Chef Patron Hardiman to oversee story-led restaurant revamp at Waldorf Astoria DIFC
Magical new menu to offer three tasting journeys, inspired by childhood memories and local ingredients, with option for an innovative, personalised dining experience
Dubai, UAE-: Bull & Bear, the famous art-deco fine-dining restaurant located in the Waldorf Astoria Dubai International Financial Centre, has appointed illustrious British chef Marc Hardiman to lead a culinary rebrand that will see the venue pivot to focus on European cuisine with international influence. Hardiman, who previously prepared Christmas lunch for the late Queen Elizabeth II and the Royal household at Buckingham Palace, has been assigned the role of Chef Patron.
At the rebranded Bull & Bear by Marc Hardiman, a magical new culinary chapter unfolds on November 15 with the launch of a three specially curated menus in which each dish represents a canvas for Hardiman’s personal narrative: Stories of his childhood, the warmth of family traditions, and his journey through food. Crafted with innovation and care, the storied dining experience is primarily dairy-free – a reflection of Hardiman’s own experience with lactose intolerance, a personal challenge that he transformed into his signature strength.
Through his narrative lens, the Englishman reimagines familiar flavours with a delicate, artistic touch, creating a dining experience whereby each bite unfolds a tale crafted from memory, passion, and culinary expertise. Renowned for his produce-driven, zero-waste approach to cuisine, Hardiman’s fresh new dishes include:
- The Humble Potato. Once considered a humble crop, it is a dish that evokes memories of the chef’s modest childhood and a staple plate that was always on the table at family dinners.
- The Crab Sandwich tells a story of sustainability that honours the whole crab, from claw to shell. Every morsel is used to make the rich sauce, helping create magic in every bite.
- Chicken Wing Loaded with Black Truffle. A twist on a family classic and his grandmother’s go-to for a Sunday roast dinner, the dish pays homage to family traditions and is served with love.
- After Eight Synonymous with sophistication and celebration, this dish will transport diners to holiday gatherings, combining decadent chocolate with a cool minty filling.
Additional menu items include Dibba Bay Oyster Cooked in the Coals, Yuzu Kosho, Citrus Ponzu and N25 Caviar, and a Nitro Amalfi Lemon Sorbet, all of which are designed to captivate both the palate and the eye, while epitomising Hardiman as a chef that creates flavourful, innovative dishes.
For Bull & Bear regulars in search of a steak that transcends the ordinary, each cut is now hand-selected by the chef. Guests can indulge in a selection of the finest steaks, including tenderloin, ribeye, picanha, tomahawk, and chateaubriand, each promising an enchanting culinary journey.
The three new menus will follow different formats. The Omnivore Menu celebrates the balance between meat, seafood, and plant-based dishes, with options for a six-course tasting menu for AED 495 or a more indulgent 10-course dinner for AED 750. This menu showcases the beauty of versatility, offering something for everyone who appreciates a rarefied culinary adventure.
The Herbivore Menu is testament to Hardiman’s dedication to plant-based innovation. Available as a six-course tasting menu for AED 425 or a 10-course dinner for AED 650, it elevates vegetables to the spotlight, treating them with the same care and creativity as the finest cuts of meat. Every dish is crafted with bold flavours and sustainable ingredients, offering a modern dining experience for those who appreciate plant-based cuisine at its most refined.
For those seeking a bespoke dining experience, the Explore Menu offers the ultimate personalised journey. Guests are invited to collaborate exclusively with the chefs to craft their own narrative, selecting from a collection of signature dishes that reflect their preferences and tastes. Whether opting for three courses for AED 295, six for AED 525, nine for AED 725, or the full 17-course experience for AED 1200, guests can curate a dining experience tailored specifically to their tastes.
In addition to the menu options, Bull & Bear by Marc Hardiman offers lunch packages every weekday from 12pm to 3pm. Guests can choose from three dishes for AED 150, five for AED 250, or seven for AED 350.
Hardiman, whose career spans two decades, arrives from London, where he spent the past four years as Executive Chef at the iconic fine-dining establishment Galvin at Windows and 10 Degrees Sky Bar at London Hilton on Park Lane. Prior to this, he served as Senior Sous Chef at the MICHELIN star The Ritz Restaurant in Mayfair, London. Celebrated for his commitment to sustainability and ethical sourcing, at Bull and Bear by Marc Hardiman he will use homegrown UAE produce and berries from smart farms across the region.
“I’m very excited about my new journey as Chef Patron at Bull & Bear by Marc Hardiman, located within Waldorf Astoria DIFC,” said Hardiman. “My vision is to create a bold, yet nostalgic menu that resonates with my childhood and still reflects a little of Dubai’s diversity and heritage. The rebrand will not only see a change in menu, but also a change in culinary direction with the vision of uplifting the entire experience. I’m confident that both loyal customers and new visitors are going to love it.”
