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.
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