The Card.
Seasonally curated by Chef Marcus Vane. Prices in AED.
The Curation Starts
Saffron Crystal Scallop
Hokkaido scallops, Persian saffron, sea buckthorn.
185
Wagyu Carpaccio
A5 Kagoshima, truffle emulsion, gold leaf.
245
Signature Mains
Levantine Lamb Rack
12-hour braise, pomegranate glaze, pistachio crumble.
380
Sea Salt Seabass
Crusted in Mediterranean salt, lemon zest, herbs.
320