Featuring a menu of smoked meat, created by UK Smoke Master, Luke Tully, SMK (Smoked Meat Kitchen) has opened its doors to diners at La Mer.
SMK serves up slow-cooked meat smoked over English oak and topped off with homemade rubs to season the cuts. The cooking process is by smoking, rather than direct grilling, which allows the meat to become tender and succulent.
The team at SMK have been trained at London’s Smokestak, under the guidance of David Carter, an innovator in this culinary field. Luke Tully will take over the reins at SMK Dubai, after working with Carter for the last three years.
Signature items on the menu include the Brisket Bun, served with pickled red chilli, which adds a fruity heat to the tender brisket, served in a baked bun, while those that prefer a little more meat, can opt for the dry aged beef ribs, topped off with pickled red chilli.
With elements of a smoker train within its décor, the venue offers outdoor and indoor seating options .
