An avant-garde interpretation of Middle Eastern flavours set against the shimmering skyline of Al Maryah Island.
Curated by Executive Chef Elias Mansour
Poached in brown butter, served with a citrus sumac reduction and local micro-herbs.
48-hour slow braised rib, caramelized shallot purée, and a date-infused jus.
Dark chocolate dome, gold leaf, cardamom mousse, and hot espresso pour.
Follow our culinary journey through the lens of our guests.