Terra Prime is one of Jeddah’s newest restaurants. It is considered a restaurant that has the highest regards for their customers when it comes to taste and quality of their dishes. This is not new to restaurateurs, but what makes this restaurant more significant than others is it’s 100 percent grass-fed meat and lamb which makes each meat or lamb dish more scrumptious and more tender than other known steak houses.

Situated in the heart of Jeddah, Terra Prime is located on some hot property in the city’s busiest and trendiest street, Tahlia Street just before Al-Malik Road. Situated on one of Ester Building’s “full view” floors, the restaurant has a view that is worth it. With views of the Jeddah fountain, Tahlia Street and Al-Malik Road, almost all tables are with a window view including their own terrace. The restaurant is quaint, airy, spacious and decorated with what seems to be a “rustic Italian” feel, complete with ceiling murals and paintings.

As soon as one is seated, visitors are served with the house bread alongside two different butter spreads. The service is quick and prompt, the staff are friendly and aware of the menu and are able to answer any inquiry the customers have. The menu comprises a nice variety of dishes, starters and soups, and combinations of lobster bisque, scallops and chicken salad. The main course comprise almost all meaty dishes, with some seafood dishes such as tiger shrimp and hamoor. But the prominent dishes and most recommended by customers are the different steak cuts.

We were first served two appetizer dishes, the espresso steak salad and marzipan scallops. The espresso steak salad was served with large thinly sliced marinated mushrooms over a bed of mixed greens such as arugula, iceberg lettuce and others. The tender sliced steak was topped off with crunchy carrots and the mix was satisfying. The secret sauce made the mix interesting but again, satisfying. The scallops came next, it is usually very tricky when it comes to scallops, cooking them too much makes them dry and hard yet if they’re not on a hot pan long enough, they’d be undercooked. Fortunately, they were perfectly cooked through, the leek salad along with the scallops balanced the flavors. It is highly recommended.

For the main course, Executive Chef Rayan Al-Ayesh presented two of the highest recommended dishes in the restaurants, the grilled tenderloin steak and veal alimony. The tenderloin was served with grilled vegetables and potato gratin, the steak was crispy from the outside and extremely tender on the inside and the potato gratin was creamy with a hint of nutmeg as well as a slight crisp on the outer layer of the potatoes made the potato gratin look and taste different from the known oven roasted potatoes many are used to. Next was the veal alimony, also known as veal with lemon sauce served with fresh home made spinach tagliatelle with cream sauce. From the first bite, it was clear that it was by far the most tender veal I’ve tasted, the cut of the veal was very thin. The lemon cream sauce did not have a sharp lemon tang, instead it had a light cream texture, balanced and yet still gave it the taste that was intended. The home made tagliatelle was a great side order with the veal and the sauce was neither too dry nor too creamy.

For dessert, we were served with Chef Rayan’s signature dessert dish, inside out strawberry cheesecake. It was a different take on the regular cheesecakes that people are used to. The strawberry filled with the light cheesecake cream topped off with sugary cookie crumbs was a very light and fulfilling ending to the meal.

The restaurant’s location and menu score points with the customers along with the view. The preparation, taste, quality and presentation of all the meals were articulately selected and served. Serving all grass-fed beef and lamb makes the meat not only tender but gives the meat a significant taste, it is difficult to explain, but the difference is there. The average price ranges between SR150-200 per person. With the terrace open, customers are also able to enjoy their meals in the outdoors where sheesha is also available.

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