قائمة طعام

A rich and smoky red bell pepper sugo, delicately poached eggs.

The timeless classic—perfectly poached eggs nestled under a velvety mousseline with a hint of lemon.

An Emirati tradition—delicately toasted vermicelli scented with cardamom with a light omelet.

Caramelized brioche, served with fresh berries and Chantilly cream.

Silky labneh, tangy orange marmalade, adorned with honey-roasted granola.

Fluffy, homemade buckwheat pancakes, draped in crushed blueberries and syrup.

Indulgent Valrhona Guanaja 70% chocolate, roasted bananas, and caramelized Emirati dates.

A crisp muffin transformed into a mini pizza, with bubbling mozzarella and cherry tomatoes.

Our special pasta, Parmesan, and beef bacon.

Big club sandwich, made just for you.

Crushed cornflakes chicken, served with fries.

Fried white fish with jasmine steamed rice for our little voyagers.

Disclaimer: Chocolate lovers only.

Vanilla ice cream, coconut sago, rahash candy.

Candied, caramelized and triple-cooked for an exceptional crunch.

Delicate meatballs infused with a whisper of tradition.

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

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.

A balanced essence of historic acidity and sweetness.

An umami voyage, caressed with the earthiness of red beets and cacao-dusted almonds.

Texturized smoky eggplant in red miso bean sauce and with crumbled feta.

Foraged mushrooms from local farms, finished with Vache Rosso Parmigiano Reggiano aged 24 months.

Tender duck on the bone, crisp-skinned and fragrant, lifted by succulent mulberries and herbal salad

A tapestry of textures—melt-in-the-mouth brisket, crowned with a za’atar and peanut crumble.

Softly braised octopus with a delicate quinoa crunch, paired with apple chicken liver parfait.

A time-honored succulent lamb, slow-cooked for hours in an opulent blend of spices.

A fragrant masterpiece from her world

An evolving creation, waiting to tell its story.

A tribute to coming home, where delicate rice custard meets the warmth of Madagascar vanilla crèmeux, encased in crisp phyllo, with orange blossom sauce.

Silky smooth and caramelized, creamy burn cheesecake is elevated with tangy yuzu ice cream, Greek yogurt soil, and the golden touch of Sidr honey.

A decadent Guanaja chocolate whipped ganache, with crunchy cocoa nibs, resting atop a Liwa dates cake, in an aromatic cardamom soup.

An artful composition of black lemon custard, almond crumble, and clementine diplomat and crispy tuiles.

Exquisite yuzu ganache, Sidr honey Liwa dates cake and a saffron camel mousse sauce—a symphony of silk and spice.