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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.
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.
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.
BRISKET PASTRAMI 105 DRIED KALAMATA OLIVES, WHITE BEAN HUMMUS, ROASTED RED PEPPER CHUTNEY The beef 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
Please inform your waiter if you have any dietary or allergy requirements not mentioned in our menu. 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.
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.
KOJI LAMB SHOULDER 170 GOLDEN BEETROOTS, SUNFLOWER SEED ZA’ATAR, WHIPPED LABNEH, BROWN LENTIL 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.
Vegetarian
Celery
Sesame Seeds Gluten Egg
Fish Dairy
Shellfish
Mustard
Nuts
Sulphur Dioxide Soya
Please inform your waiter if you have any dietary or allergy requirements not mentioned in our menu. All prices listed are in Qatari Riyal.
STEAK BROCCOLI SAUERKRAUT, TENDERSTEM BROCCOLI, 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.
SEARED CUTS USA ANGUS TENDERLOIN 200G AUSTRALIAN STRIPLOIN 250G
250 170
ON THE SALT BLOCK AUSTRALIAN WAGYU RIBEYE MB 4-5 300G
400
35
TRUFFLE & PARMESAN FRENCH FRIES
ROASTED GARLIC MASHED POTATO
30
COCONUT & LEMON RICE, CRISPY ONION
30
ROASTED BUTTERNUT, SALSA VERDE
35
RANCH DRESSED GEM LETTUCE SALAD
35
PEPPERCORN SAUCE
30
MUSHROOM SAUCE
30
SPICY PERI-PERI SAUCE
25
CHIMICHURRI
25
Vegetarian
Celery
Sesame Seeds Gluten Egg
Fish Dairy
Shellfish
Mustard
Nuts
Sulphur Dioxide Soya
Please inform your waiter if you have any dietary or allergy requirements not mentioned in our menu. All prices listed are in Qatari Riyal.
SOUTH AFRICAN MELKTERT 50 BURNT CINNAMON ICE CREAM, PICKLED STONE FRUIT, ALMOND & FLEUR DE SEL STREUSEL 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.
CARAMELIZED PINEAPPLE 45 CASHEW NUT CRUMBLE, WHITE CHOCOLATE CAKE, FERMENTED PINEAPPLE SORBET Our fermented pineapple 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, 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.
All photographs illustrated here are meant to give homage to the custodians, keepers, and cultivators of salt farms from across the globe.
Vegetarian
Celery
Sesame Seeds Gluten Egg
Fish Dairy
Shellfish
Mustard
Nuts
Sulphur Dioxide Soya
Please inform your waiter if you have any dietary or allergy requirements not mentioned in our menu. All prices listed are in Qatari Riyal.
Founded by Craig Cormack in partnership with Beau du Toit , The Salt Road Doha 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.
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