KOJI LAMB SHOULDER 170 GOLDEN BEETROOTS, SUNFLOWER SEED ZA’ATAR, WHIPPED LABNEH, BROWN LENTIL STEW 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.
ON THE SALT BLOCK AUSTRALIAN STRIPLOIN 200G SOUTH AFRICAN TENDERLOIN 250G AUSTRALIAN WAGYU RIBEYE MB 6-7 300G U.S.A . ANGUS T-BONE 500G U.S.A . ANGUS TOMAHAWK 1.2KG
160 200 390 500 1000
JOSPER GRILLED BROCCOLI 80 BROCCOLI SAUERKRAUT, TENDERSTEM BROCCOLI, BITERBALLEN, 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.
UMAMI VEGETABLES 80 BEEF FAT BABY ONIONS, MUSHROOM TAPENADE, TOMATO JAM, SMOKED MASHED POTATO Olives are naturally bitter and are unpleasant to eat raw but by rinsing the olives in a salt brine and then later in a pickling brine they become one of the most beloved foods in the world.
Vegetarian
Celery
Sesame Seeds Gluten Egg
Fish Dairy
Shellfish
Mustard
Nuts
Sulphur Dioxide Soya
All prices listed are in Qatari Riyal.
Made with FlippingBook - Online magazine maker