From breakfast to last indulgences

Wagyu minced beef on baked flat bread with tahina molasses drizzle.

Mixed cheese enclosed faterah topped with shatta drizzle, sesame and fresh za’atar leaves.

Baked puffed borek stuffed with cream cheese.

Served with mixed za’atar and greens, topped with baby rocca salad.

Classic labneh base with chopped makdous, sliced kalamata olives and shatta-chilli oil drizzle.

Creamy labneh covered with olive oil and Palestinian za’atar.

Avocado chickpeas spread with avocado slices and fried chickpeas.

Smoked avocado in shell with dukka blend.

Foul topped with parsley, cherry tomatoes and hummus.

Toasted brioche served with Mann W Salwa ice cream, garnished with caramelized nuts.

Sesame brioche topped with Middle Eastern cotton candy, pistachio crumbles and a saffron sauce drizzle.

Pistachio buns sitting in a bed of ashta cream, garnished with pistachio nuts.

Fluffy pancake sprinkled with sesame and drizzled with rehash.

Eggplant base topped with crispy bread, yoghurt and pine nuts.

Shredded chicken with sumac in markook bread.

Kebba balls stuffed with short ribs and yoghurt molasses.

Japanese style shrimp rolled in crunchy kunafa.

Crispy pita bread filled with spiced beef tenderloin mixed with Somewhere arayes sauce.

Lime hot charred corn, green olives and feta cheese on a bed of mixed green leaves.

Kale, fresh local tomato, pomegranate seeds and crispy markook with house dressing.

Falafel balls tossed into green leaves and tahini.

Soft green lentil salad with tomato, spring onions and crispy bread.

Avocado chickpeas spread with avocado slices and fried chickpeas.

Chickpeas spread blended with beetroot.

Hummus topped with beef tenderloin, pine nuts and an olive oil drizzle.

Layers of eggplant and crispy potato cubes, topped with pine nuts, yoghurt and shoestring fries.

Layers of chicken and crispy potato cubes, topped with yoghurt, jalapeño, salt and vinegar chips.

Wara’a enab rolls topped with potato cubes, seasoned yoghurt and crispy bread.

Spiced crispy potatoes with red pepper, coriander, garlic and chilli.

Spiced crispy potatoes with black truffles, parmesan cheese, coriander, garlic and chilli.

Grilled wagyu kabab skewers with cranberry sriracha sauce and crispy zesty onion shoestrings in two mini bao buns.

A twist on the classic chicken shawarma, served in two mini bao buns.

Beef tenderloin shawarma with tahini sauce, served in two mini bao buns.

Spiced sea bream with rice and caramelized onions.

Spiced shrimps with brown rice and crispy caramelized onions.

Beef tenderloin shawarma and beetroot rice topped with tahini sauce.

Beef dumplings served in warm yoghurt, gravy and pine nuts, with a side of vermicelli rice.

Shredded sumac chicken with rice, topped with caramelized onions and zereshk dried pomegranate seeds.

Homemade fresh filo with pistachio and syrup.

Choco basbousa with hazelnut French coffee ice cream, topped with choco filo sheets, roasted hazelnuts and tahini peanut butter sauce.

Dates pudding in toffee mehlabiya sauce, wrapped in baklava fingers, topped with mehlabiya ice cream and roasted pecans.

Gers ogaily (saffron and cardamom) French toast with karak, sprinkled with digestive crumbs.

Oven-baked pudding soaked in Cerelac milk.

Rose flavored frozen Greek yoghurt with pistachio powder, cotton candy, raha sweet and pomegranate seeds.

Split croissant filled with cheese and kunafa, topped with sugar syrup.

Muhalabiya soft serve ice cream served on a warm dates cake.