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.
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