Artisanal strained Greek yoghurt crowned with heritage Sidr honey, foraged from desert blooms. Garnished with seasonal fruits, seeds, and grains in a nourishing ode to Silk Road vitality.

A laminated cruffin infused with wild thyme za’atar, filled with whipped labneh and a hint of olive oil caviar. A fragrant twist on Levantine morning rituals.

Flaky French croissant enveloping Emirati-style pumpkin ‘Asida’, gently spiced and slow-cooked to silk. A cross-cultural celebration of sweetness and texture.

Crispy golden-hued rice paired with a luscious tahina crème.

A crunchy chickpea bite, delicately perfumed with sage and pistachio

Silky smoked salmon crowned with pearls of Oscietre caviar.

Darjeeling-cured beef on soft, buttery brioche for the full silk route experience

North African shakshouka layered with Moroccan aubergine zaalouk, encased in a buttery croissant roll. Bold, earthy, and deeply comforting.

Sesame-crusted Koulouri-inspired bagel served warm with thick Greek yoghurt and a drizzle of Silk Road chili oil. A fiery interplay of crunch and cream.

Charred sourdough tartine layered with aged Chami cheese, sun-ripened local figs, and a touch of house-made spiced honey. A delicately balanced bite of savory, sweet, and spice.

Persian sautéed spinach, roasted onions, and tangy spring onions.

A Moroccan-inspired of mint, dried yogurt, and crisp cucumbers.

Olives coated in a pomegranate walnuts, with hints of coriander and garlic.

Moroccan-style red bell pepper and tomato, served with warm, herb-infused feta flatbread.