JW Marriott Marquis Dubai reveals summer dining offers

F&B promotions across various outlets, including Masala Library, Tong Thai and Prime 68

Masala Library by Jiggs Kalra will offer a 12-course set menu
Masala Library by Jiggs Kalra will offer a 12-course set menu

JW Marriott Marquis Dubai will be serving up a range of dining promotions in July as part of its summer offers. 

Newly opened Masala Library by Jiggs Kalra is offering a 12-course vegetarian and non-vegetarian set menu for AED215 ($58.53) United and AED245 ($66.70) per person respectively. 

At Prime 68 Steakhouse, guests can opt for a "gold" dining experience, which features a 350gm cut of New York striploin with edible 24-karat gold flakes. 

Did you like this story?
Click here for more

Bridgewater Tavern will run a special deal for dads left behind in Dubai over the summer break, with a burger and hops for AED95 ($25.86), along with free laundry service.

At La Farine, guests can opt for an indoor Parisian picnic, with prices starting from AED250 ($68.6).

At Tong Thai, a new lobster night and tuk-tuk inspired drinks cart will be introduced, and a new Teppenyaki menu at Izakaya will complement the weekly sush and bubbly Tuesdays.

For all the latest hospitality news from UAE, Gulf countries and around the world, follow us on Twitter and Linkedin, like us on Facebook and subscribe to our YouTube page.

Most Popular

Newsletter

Reports

Human Capital Report 2017

Human Capital Report 2017

The second annual Hotelier Middle East Human Capital Report is designed to explore the issues, challenges and opportunities facing hospitality professionals responsible for the hotel industry’s most important asset – its people. The report combines the results of Hotelier Middle East's HR Leaders Survey with exclusive interviews with the region's senior human resources directors.

Hotelier Middle East Housekeeping Report 2016

Hotelier Middle East Housekeeping Report 2016

The Hotelier Middle East Housekeeping Report 2016 provides essential business insight into this critical hotel function, revealing a gradual move towards the use of automated management and a commitment to sustainability, concerns over recruitment, retention and staff outsourcing, and the potential to deliver much more, if only the industry's "image problem" can be reversed.

From the edition

From the magazine