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.
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