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.
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