to start to share mixed olives (v) | 25 crispy squid (n) | 55 turkish manti dumplings | 60 welsh lamb rack (n) | 160 fel fel bandari spice + green schug + toum + dukkah smokey eggplant + yogurt sauce + molasses + paprika butter muhammara + middle eastern gremolata + coriander salt crispy artichokes (v) | 70 vine ripened tomato (v) (n) | 55 spanish octopus | 95 grilled boneless branzino | 150 labneh + fennel + honey + olive oil + barbari bread pomegranate dressing + persian feta + basil pesto + olive oil fingerling potato + biber chili vinaigrette + preserved lemon + chermoula + chraime + persian lime salsa criolla zucchini flower kibbeh (v) (n) | 55 tuna | 80 300g roasted lamb shoulder | 160 eggplant & baharat + chickpea batter + yogurt + jalapeño dressing + radish + squid ink chips + 48 hour short rib | 105 slow braised lamb + sumac + pickles + house lavash turkish pine honey + sumac green schug + avocado carob molasses + green schug + onion bhaji
260g usda prime striploin | 250 duck kibbeh (n) | 55 roasted red beets (v) (n) | 55 black cod | 120 horse radish tzatziki + roasted garlic + chemen dried fig + date molasses + tahini labneh + pistachio + caraway + barbari bread vine leaf + chermoula + chemen + garlic toum
140g wagyu tenderloin mbs 7+ (n) | 280 baby gem salad (v) | 60 fig and greens (v) (n) | 55 chargrilled spatchcock | 125 cauliflower + amlou dressing + shaved truffle + turkish pepper chickpea crumb + green beans + sabzi green goddess dressing + orange blossom vinaigrette + ackawi cheese + kohlrabi + sabzi sauce + toum + fried leek radish + puffed amaranth + goat cheese pistachio + sunflower seeds 320g usda prime ribeye | 290 yogurt baked brill (a) (n) | 150 creamed moutabel + za’atar butter + veal jus lamb ribs (n) | 90 grass fed steak tartar | 95 walnut gremolata + yogurt dukkah + buttermilk sauce + carob molasses + red chili schug argan oil aioli + mint + red chili + crisp shallot + barbari bread fried chicken | 80 tahini + za’atar + habanero hot sauce wood fired pide sides and rice creamed spinach (v) (n) | 55 black truffle (v) | 85 mejadra rice (v) | 75 roasted brussels sprouts (v) | 50 feta cheese + toum + dukkah buffalo mozzarella + halloumi + tartufata lentil + labneh + fried shallots halloumi + tahighurt + turkish pepper + lemon basturma | 50 wagyu lahmeh | 70 sweet jeweled rice (v) (n) | 75 tiganites (v) | 35 cured beef + shakshouka sauce + mozzarella house turkish paste + fior de latte + toum + basil cress carrot + saffron + barberries + almonds olive oil fries + za’atar + toum wild mushroom (v) | 50 sujuk | 50 black truffle rice (v) | 110 roasted cauliflower (v) | 50 biber chili + goat cheese house turkish paste + persian feta + za’atar wild mixed mushroom + urfa pepper + cumin crème fraîche green tahini sauce + za’atar + migas
fried rice | 85 crispy hand rolled couscous (v) | 85 sujuk + crisp rock shrimp + green peas + crispy chicken skin wild mushrooms + halloumi + truffle
persian kale (v) | 75 grilled broccolini (v) | 45 saffron + turkish pepper + crispy lentils + black beans + tomato fenugreek sauce + crispy garlic labneh + persian lime
vegetarian contains nuts contains alcohol prices include 10% municipality and 10% service charge JOIN US FOR FRIDAYS 12PM - 4PM (v) (n) (a) +971 4 560 1799 [email protected] BRUNCH executive chef stuart cameron