In a city where new dining concepts seem to emerge almost weekly, Swordfish distinguishes itself by blending Mediterranean cuisine with Asian and Middle Eastern influences while delivering a culinary experience that does not disappoint.
Located in Jeddah’s Ash Shati district, Swordfish is both a restaurant and a retail shop.
After I picked our table, I enjoyed browsing shelves stocked with imported food products, many of which are also used in the restaurant’s kitchen. Wagyu beef, white fish and salmon are displayed in refrigerated cases, creating the atmosphere of a fancy fish market.
Dining here felt warm and inviting, with subtle retro touches that evoked the charm of the 1960s. A central coffee station reinforces the venue’s relaxed, all-day appeal.
We started with the sweet green salad featuring kale, wild rocket, green apple, grapes and goat cheese, a mix of textures, sweet, sour and nuts, a combination with a pleasing balance of sweetness, acidity and texture, while the house dressing brought the ingredients together without overwhelming them.
The Wagyu hummus followed, served with toasted sourdough bread. The creamy hummus provided the perfect foundation for the tender Wagyu beef that added richness and depth to the dish. I loved how the Wagyu sauce and olive oil provided a rich, distinctive taste.
A standout among the starters was the restaurant’s signature beetroot-cured salmon. The raw salmon is lightly marinated in beetroot and accompanied by pickled ginger. The beetroot imparted a touch of sweetness and a nice contrasting color.
For mains, I enjoyed the beef taco, the slow-cooked beef was tender, melting in the mouth, while the crisp taco shell provided a satisfying crunch. A touch of tanginess cut through the richness of the meat, creating a well-balanced bite.
The black bao’s deep black color offered an unexpected twist on the traditionally white bun, making it instantly eye-catching. The bao itself was light and fluffy, encasing crispy fried prawn that delivered both texture and flavor.
The truffle burger arrived with a thick beef patty cooked medium-well, retaining enough moisture to provide a juicy and satisfying bite. The quality of the meat was apparent, and the burger delivered on the fundamentals, with a well-cooked patty and balanced proportions.
However, despite its name, the dish lacked a defining truffle character that would set it apart from other gourmet burgers.
A touch of truffle seasoning or truffle-infused flavor on the accompanying fries could have tied the components together more effectively.
For dessert, we indulged in a San Sebastian cheesecake served with a dark chocolate sauce and a raspberry jam that elevated the dish. I paired it with a flat white presented with delicate latte art.
The French toast at Swordfish has a creamy, orange-infused sauce layered with toffee notes. The citrus brought freshness while the toffee added warmth, creating a dessert that was delicious and comforting
