Situated on the third floor of the hotel, 3BK will feature dishes from around the world in what it calls a “standalone culinary experience”, sister title Caterer Middle East reported.
It’s being led by head chef Esteban Torregrosa who will create a seasonally changing menu that’s opening iteration will include an all about corn with texture of corns filled with trio cheese and kadaif breading, a scallop stones that marries seaweed cured scallops and yogurt roast garlic jel, an Asian inspired wagyu maki rolls with +9 wagyu beef, foie gras, asparagus and truffle, and miso milk cake, made up of a yoghurt ice cream with black sesame foam, yuzu pearls.
Taking over a former events space, 3BK will cover 23,500 square metres, with tones of creams, greys, and earth metallics creating the aesthetic.
Most of the interior is executed in shades of gold, while floor-to-ceiling windows cover the full perimeter of the space.
It will be open daily from 6pm until midnight (bar to 1.30am) on weekdays, and until 3am at the weekend. A terrace will also open in October.