What Marble's policies actually ask, and what makes the evening easier for you and your table: dress, booking, children and the table itself.
Fine-dining etiquette is not a long list of rules. Most of it is simple respect: for the place, for the other guests and for the team serving you. This guide gathers what Marble's policies actually ask, along with a few general habits that make the evening easier. The full policies are on the policies page (/en/policies).
Fine-dining etiquette starts with dress
All guests are asked to dress appropriately. Unsuitable sportswear and home clothing are not admitted, and the restaurant may refuse entry to any guest who does not meet the dress requirements.
That is all the policy asks. No set colour and no set outfit; just clothes that suit going out to dinner. If in doubt, wear what you would wear to a family dinner or a business meeting.
Booking, and arriving on time
Booking on the reservations page (/en/reserve) opens up to 90 days ahead, and a confirmation reaches your phone once it completes. A reservation must be confirmed at least two hours ahead, or it is cancelled automatically. On weekends and holidays we may ask for an extra confirmation.
We hold the table for 15 minutes past the booking time. If you arrive later than that, the restaurant may cancel the booking or release the table. Each table is set for two hours, so that every guest can be seated.
Because each table is set for two hours, it helps if everyone arrives at the same time. If one guest is running late, let us know, or start ordering without them. For questions before your visit: phone and WhatsApp 011 430 0040.
If your plans change, cancel at least four hours before the reservation. Bookings for more than eight guests require a non-refundable deposit. For parties larger than the sizes offered online, or for private dinners and full buyouts, contact the events team directly. A private dinner in our room is for 8 to 24 guests, and a full buyout for up to 80; the details are on the private dining page (/en/private-dining).
It is also good form to tell us in advance about any special request, such as a cake or a table arrangement. And tell us about any allergy when booking or before ordering; our kitchen handles gluten, dairy, nuts and sesame. The booking form has a notes field for the occasion, an allergy or a special request.
Children in the evening
Children are welcome before 8 PM when accompanied by a guardian, and are not admitted after 8 PM. The guardian is fully responsible for supervising the child inside and outside the restaurant.
If you are planning a family meal with little ones, choose an early time. We open at 12:00 PM from Saturday to Thursday and at 1:00 PM on Friday, so lunch and an early dinner suit families. Ramadan hours differ: in weeks one and two we open at 7:30 PM, and in weeks three and four at 5:30 PM.
At the table: knife, fork and sharing
A few general habits help at the table. The napkin goes on your lap once you sit. Cutlery is used from the outside in: the pieces furthest from the plate are for the first course. When you pause, rest the knife and fork apart on the plate in an upside-down V. When you finish, lay them side by side along the plate. The service team reads that signal without a word.
Sharing is part of the table at a steak and smoked-meat restaurant. Dishes such as the brisket and the ribs suit a shared table, and you can order more than one steak cut and share them to compare. Keep your phone quiet, and save long calls for after dinner. If you want to photograph your plate, go ahead, but without flash and without disturbing nearby tables.
If a dish does not arrive as you expected, tell the team while you are at the table, not after you leave. A comment made in time can fix the same evening. And if you leave something behind, lost items are handed to reception or management and kept for seven days, returned only against an accurate description or proof of ownership.
How to order steak
Ask about a cut if you do not know it, then say how you like it done. The team cooks your steak to the level you ask for. For the levels from rare to well done, read our piece on steak doneness (/en/blog/steak-doneness). For the difference between ribeye, striploin and tenderloin, read our guide to steak cuts (/en/blog/steak-cuts-guide). In steakhouses generally, a steak rests for a few minutes off the fire before it is cut and served; those minutes are part of the cooking, not a delay in service. Nobody expects you to know the names of cuts and terms before you come; explaining them is the team's job.
Fine dining without the stiffness
This is how we describe the table at Marble: fine dining without the stiffness, and service that knows when to come close and when to leave you the room. The rules above exist so that every guest finds their table on time and eats in a calm, orderly room. Beyond that, the evening is yours.
The address and hours are on the visit page (/en/visit), and booking is on the reservations page (/en/reserve).
