Fire, spice & everything shared

Hickory-smoked chickpeas, brown butter, toasted pine nuts and Aleppo chilli oil.

Crisp herb falafel scented with saffron, whipped tahini and pickled turnip.

Roasted figs, creamy burrata, pomegranate molasses and za'atar crumb.

Fire-blistered vegetables, sumac crisps, purslane and pomegranate dressing.

Gulf prawns seared in a cast-iron pan with chermoula, garlic and preserved lemon.

Velvet red lentil soup, cumin, saffron cream and crispy shallots.

Hand-folded pastries of spiced lamb and pine nuts with green chilli chutney.

Labneh, muhammara, figs, marinated olives, soft eggs and warm flatbread.

Emirati spiced rice with prawns, hamour and loomi, finished with saffron butter.

Smoked half chicken over fragrant mandi rice, almonds and daqqus tomato sauce.

Twelve-hour lamb shoulder, saffron rice, peas, raisins and roasted nuts.

Crisp-skin salmon, smoked freekeh, charred lemon and herb tahini.

Gulf hamour in a slow-simmered tomato and bzar stew with dried lime.

Roots and squash braised with preserved lemon, apricot and ras el hanout.

Eggs baked in harissa tomato, whipped feta, herbs and sourdough.

MB 6+ wagyu, za'atar butter and smoked shallot jus. 350g.

Hand-minced lamb with sumac onions, grilled tomato and garlic toum.

Yoghurt and saffron marinated chicken, charred over oak with toum.

48-hour short rib lacquered with date molasses and black lime.

Australian lamb cutlets, pistachio gremolata and pomegranate.

Grass-fed tenderloin, black garlic purée, charred asparagus.

Kofta, tawook, lamb cutlets and halloumi with charred vegetables. Serves two.

Octopus, king prawns and catch of the day with saffron aioli.

Forty layers of butter pastry, Aleppo pistachio and orange blossom syrup.

Three-milk sponge, rose cream and fresh raspberries.

Medjool date sponge, 70% chocolate ganache and tahini caramel.

Arabic coffee-soaked savoiardi, cardamom mascarpone and cocoa.

Saffron-infused lemon curd and torched meringue on a sablé base.

Coconut milk pudding, rosewater, strawberries and pistachio dust.

Zero-proof saffron cordial, smoked orange and sparkling water.

Fresh pomegranate, rosewater, lime and crushed ice.

The Dubai classic, blended with fresh mint and a touch of orange blossom.

Smoked date syrup, black tea, bitters and charred cinnamon.

Medjool dates, tahini, vanilla and a pinch of sea salt.

Slow-brewed spiced tea with evaporated milk and saffron.

Cardamom Arabic coffee served with a trio of Emirati dates.

Cold-pressed oranges with a whisper of orange blossom water.