THE OLDEST MINERAL KNOWN TO MAN MAKES ITS BOND TO FOOD IN A MEMORABLE WAY.
Salt forms an intriguing part of history that involves overthrowing of governments, forms of trade and its preservation use before refrigeration. The story of salt holds many twists and turns which has been reborn in the culinary world and now holds a special place in the kitchen with curing, brining and fermentation. These techniques are amplified with South African touches of pickling, confit and smoking to give a different view of its cuisine while utilizing salt in its purest forms and capturing the imagination of a time forgotten.
SUNCHOKE RISOTTO 75 ROASTED RED ONION CRUMBS, LAVENDER FERMENTED DATE RELISH Lacto-fermentation dates is a process of salting fruits in an environment where Lactobacillus bacteria convert sugars and starches naturally present in fruit into lactic acid.
SEARED SEAWEED TUNA 95 MANGO ATCHAR, SEMI DRIED TOMATOES, COCONUT & LEMONGRASS REDUCTION,
Curing tuna is a process of preservation by seasoning fish with salt and sugar for a period of time to impart flavor and draw out moisture to give a firmer texture when cooking.
MISO GLAZED SCALLOPS 130 CONFIT FENNEL, BLACK GARLIC EMULSION, ROASTED FIG, PICKLED BABY RADISH Black garlic changes color due to the slow process of fermentation in a hot and humid environment which causes enzymatic reactions to occur, including the Maillard reaction.
FOIE GRAS MOUSSE 100 DRIED APRICOT PRESERVE, SMOKED AUBERGINE, WALNUTS, GOAT CHEESE CRÈME Our foie gras has been cured by the addition of salt overnight with a selection of herbs and spices, we aim to draw moisture out of the foie gras by the process of osmosis to help build flavors.
LAMB SHANK CROQUETTES 115 CARAMELIZED PARSNIP PURÉE, SALSA VERDE, FERMENTED CHERRY & COFFEE SAUCE A salt brine is used to soak our lamb shanks in for a total of 3 days. This process helps tenderize, flavour and impart moisture into the meat, once cooked the lamb will be tastier and juicer.
SHORT RIB PASTRAMI 105 DRIED KALAMATA OLIVES, WHITE BEAN HUMMUS, ROASTED RED PEPPER CHUTNEY The beef short rib has been placed in a smoked pastrami salt cure mixture for 24 hours to penetrate and develop a spicy and smoky flavour that permeates through the meat.
Vegetarian
Celery
Sesame Seeds Gluten Egg
Fish Dairy
Shellfish
Mustard
Nuts
Sulphur Dioxide Soya
All prices listed are in Qatari Riyal.
GREEN MELON SALAD 70 CUCUMBER, PINE NUT CRUMBLE, FETA CHEESE, WHITE GRAPE DRESSING White grapes are left to naturally ferment for 6 days in a salt brine solution with fresh ginger, herbs and spices, this helps develop the flavour of the grapes which turns slightly acidic in taste.
CAPE MALAY CARROT SALAD 75 CELERY RELISH, FRIED CHICKPEAS, PUMPKIN SEEDS, CORIANDER YOGHURT
Kala Namak or Himalayan Black salt is combined with Cape Malay spices to enhance the natural sweetness in the carrots while roasting. Kala Namak salt is a kiln-fired salt with a pungent sulphurous smell from India.
CAULIFLOWER SKORDALIA SOUP 55 FERMENTED GREEN APPLE, LEEK ASH, TOASTED ALMONDS
Green apples are fermented with Hawaiian black lava salt to give a deep umami flavor, the malic acids in the green apples develop naturally through fermentation to help balance the richness of this creamy dish.
BEEF BILTONG CONSOMMÉ 80 FOREST MUSHROOMS, MACADAMIA, BEEF PATE, ROOSTERKOEK
Biltong is first cured in a spice mixture consisting of salt, sugar, vinegar and coriander seeds, this meat is traditionally then hung and dried out to preserve the meat by removing the majority of its moisture content.
Vegetarian
Celery
Sesame Seeds Gluten Egg
Fish Dairy
Shellfish
Mustard
Nuts
Sulphur Dioxide Soya
All prices listed are in Qatari Riyal.
SALT BAKED CELERIAC 130 FRIED ARTICHOKES, PUMPKIN GNOCCHI, HAZELNUTS, MINT TEA VELOUTÉ Our whole celeriac is covered in a salt crust made from Croatian Sea Salt which develops a beautiful earthy flavour when roasting in a hot oven for a 2-hour period.
GRAPE LEAF ROASTED SEABASS 150 GREEN LEGUMES, PICKLED TURNIPS, PEA PURÉE, CRISPY POTATOES, VERJUICE SAUCE The sea bass has been placed into a brine solution made with Hawaiian Red Alaea salt, sugar, herbs, and spices. The fillets are then rolled into shape and then sous vide for 1 hour to retain their tenderness and moisture in a process called Mi Cuit.
CITRUS CHARRED PRAWNS 190 BLUE CRAB RAVIOLIS, FIRE ROASTED ASPARAGUS, GEM LETTUCE, SAFFRON & CITRUS FOAM A selection of citrus fruits has been lacto-fermented with lemon-flavored salt which enhances the zesty floral notes of the citrus during the fermentation process, the juices from the fermented citrus are made into a glaze.
SOUS VIDE CHICKEN BREAST 135 TRUFFLE & SWEETCORN EMULSION, HERB JUICE MARINATED ZUCCHINI, BURNT SPRING ONION Our chickens have been brined with black truffle salt from Piedmont, Italy for 24 hours. The chickens are then cooked slowly using the sous vide method to keep all the moisture and natural juices available while cooking.
Vegetarian
Celery
Sesame Seeds Gluten Egg
Fish Dairy
Shellfish
Mustard
Nuts
Sulphur Dioxide Soya
All prices listed are in Qatari Riyal.
KOJI LAMB SHOULDER 170 GOLDEN BEETROOTS, SUNFLOWER SEED ZA’ATAR, WHIPPED LABNEH, BROWN LENTIL STEW Koji is a type of fungus used in Japanese cooking that grows on grains to produce enzymes that breakdown proteins and carbohydrates to elevate umami flavours through fermentation.
ON THE SALT BLOCK AUSTRALIAN STRIPLOIN 200G SOUTH AFRICAN TENDERLOIN 250G AUSTRALIAN WAGYU RIBEYE MB 6-7 300G U.S.A . ANGUS T-BONE 500G U.S.A . ANGUS TOMAHAWK 1.2KG
160 200 390 500 1000
JOSPER GRILLED BROCCOLI 80 BROCCOLI SAUERKRAUT, TENDERSTEM BROCCOLI, BITERBALLEN, PICKLED YELLOW MUSTARD Broccoli Sauerkraut is made with broccoli stems which have been salted and fermented by lactic acid producing friendly bacteria using pink Himalayan salt to bring out the healthy probiotic benefits.
UMAMI VEGETABLES 80 BEEF FAT BABY ONIONS, MUSHROOM TAPENADE, TOMATO JAM, SMOKED MASHED POTATO Olives are naturally bitter and are unpleasant to eat raw but by rinsing the olives in a salt brine and then later in a pickling brine they become one of the most beloved foods in the world.
Vegetarian
Celery
Sesame Seeds Gluten Egg
Fish Dairy
Shellfish
Mustard
Nuts
Sulphur Dioxide Soya
All prices listed are in Qatari Riyal.
SOUTH AFRICAN MELKTERT 50 ALMOND & FLEUR DE SEL STREUSEL, CHARRED PICKLED STONE FRUIT, BURNT CINNAMON ICE CREAM
Fleur de Sel is a hand-harvested type of salt from Brittany, France used in desserts for its unique salty flavor and crunchy texture, adding complex tastes that complement sweetness and bitterness.
MILLIONAIRES SHORTBREAD 45 SALTED CARAMEL, MISO & DARK CHOCOLATE DELICE, TAHINI SHORTBREAD, ROOIBOS SPONGE Miso is a traditionally fermented soy bean paste made from soy beans, salt and koji which produces an extremely savoury and earthy taste on the palate used in Japan for seasoning dishes.
CARAMELIZED PINEAPPLE 45 CASHEW NUT CRUMBLE, WHITE CHOCOLATE CAKE, FERMENTED PINEAPPLE & BASIL SORBET, Our fermented pineapple & basil sorbet has been produced by the process of lacto-fermentation to enhance the floral notes of the pineapple which interacts with the natural sugars in the pineapple.
KEFIR CHIBOUST 55 FERMENTED BLUEBERRY & ROSE PURÉE, RASPBERRY MOUSSE, STRAWBERRY CHIPS, SOUR CHERRY SORBET Kefir is a naturally fermented milk drink inoculated with symbiotic cultures. Kefir helps promote microbial gut health as well as other benefits.
Vegetarian
Celery
Sesame Seeds Gluten Egg
Fish Dairy
Shellfish
Mustard
Nuts
Sulphur Dioxide Soya
All prices listed are in Qatari Riyal.
Founded by Craig Cormack in partnership with Beau du Toit , The Salt Road takes you on a voyage of the senses, while introducing you to the magical world of Salt one of the earth’s oldest minerals. Witness the passion of these award-winning South African Chefs, as they introduce you to Qatar’s first menu of exquisitely crafted food, paired with different kinds of salt. Each dish is prepared with South African cooking techniques that not only enhance the flavors but also create an engaging and stimulating dining experience.
Salt is born of the purest parents, the sun and the sea.
TO LEARN MORE, SCAN HERE.
Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9Made with FlippingBook - Online magazine maker