From the people behind Cassette and Nette, a proper butchery and fishmonger tucked into Seventh Heaven at Al Barari. Head Butcher Richard Douglas, whose background includes some of Dubai's finest establishments, dry-ages cuts for 45 to 90 days until they develop proper depth. The Wagyu selection covers serious ground: Mayura from South Australia, W-Black Australian, and Miyazakigyu from Japan. The fish comes from Scottish suppliers who know their business – finding decent cod in Dubai usually requires effort, but here it simply appears as part of the regular rotation. Douglas makes his own butters, pickles, rubs, and mayonnaise. The staff actually understand their products beyond basic descriptions.