GQ Bar Dubai Review

DSCF5662Love a classy evening? Well you’ve come to the right place (and page).

Walking into GQ is quite an interesting experience. The place has some classy masculinity about it that exudes through their décor, their composure and of course, their staff (which is lovely btw).

Let me give you a lowdown of everything that we ordered:


  • Lobster Salad paired with red cabbage and apple


  • Chicken breast with mushroom purée roasted fingerling potatoes and sautéed Brussels sprouts
  • Gnocchi with roasted baby carrots, ricotta and sage butter


  • White chocolate cheesecake with fresh raspberries
  • 70% Valrhona chocolate fondant with vanilla bean ice cream


  • Pinot Grigio with appetisers
  • GQ Espresso Martini
  • Woody Allen



Let’s start with the appetiser, shall we? The lobster was divine to say the least. See, I’m a bit of a wuss while trying seafood* everywhere, but the standards of meat were quite high here, and they were fulfilled. The pairing with the crisp and light Pinot Grigio elevated the flavours to sensational heights. I was quite happy with the appetiser, as it was a special recommendation by the waiter, who was more than right about everything else as well. Thank you Maxim 🙂


Moving on to the main – We ordered safer choices amidst the lovely seafood and meat dishes. TheChicken breast with mushroom purée roasted fingerling potatoes and sautéed Brussels sprouts had really traditional flavours paired well. The chicken was cooked to perfection and so were the Brussels Sprouts. In my opinion, it takes a great chef to know how to make Brussels Sprouts taste good.


I had the Gnocchi. And to add, this was another very innovatively stirring dishes is an understatement. Classic flavours presented well, with a slight twist, that is GQ’s motto. I loved the sage butter with ricotta pairing sent me to cheesy heaven. The baby carrots were my favourite part. Only drawback of ordering this was the tiny portion and as a main it’s not filling at all.

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The dessert made up for it pretty quickly. Different textures of chocolate paired with Vanilla bean ice cream, life doesn’t get any better than this. This dessert was pure decadence. Only a passionate chocolate lover like myself cannot cringe on calories and enjoy this to its last spoonful (which I did). I have to add the chocolate crisp adorning the dish was beautiful, when I cracked it with my spoon; it snapped not crumbled, which is a great sign to the intricacies of this dish and the Chef who made it. I later told the kind manager, Thomas, that they should really rethink the name of this dessert to ‘Death by Chocolate’.

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If my dessert was dark and devilish, my partner-in-crime’s was a white Paradise. The White Chocolate Cheesecake was meticulous, which I know is an interesting choice of words, but I’ll explain why. The bottom biscuit level was baked and crisp, topped with a smooth and creamy layer of the cheesecake filling. This is where it gets from good to OMG, it was topped with Raspberry Coulie, Fresh Raspberries, Vanilla Foam and wait for it….. Basil Sorbet! Mind is blown.

Special Mention goes to GQ Cocktails


Agreed I tried only two, but these cocktails really show the bartenders creativity and flair at making some of the best cocktails in town. I’m salivating just thinking about the Espresso Martini, which was made with Orange peel and cinnamon infused Zubrowka vodka, Kahlua coffee liqueur, fresh espresso and butterscotch schnapps.

For a cinnamon and citrus lover like me, this was a breath of fresh air.


Interestingly, Woody Allen caught my attention too. I’m not the type to like having strong alcohol scents to my drinks; I love alcohol bases that take flavour from anything you infuse in it. And this one had Woodford Reserve bourbon and Peschaud’s bitters stirred together over cracked ice, topped with house made maple syrup foam. Two words: Try it!

*Seafood lovers, do check out GQ on Sundays as they are doing Sushi Sundays with a lovely deal!

Overall rating 9/10

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Heena Mak

I believe in changing mindsets, changing the world, not with the power of a sword, but with the power of a word...

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