01 / Menu
The evening,
course by course.
A fictional seasonal menu balancing Mediterranean clarity with the energy and produce of the Gulf.
To begin
Oyster · cucumber · green chilli
Raw oyster, frozen cucumber broth, green chilli oil.
Yellowtail · green almond · citrus leaf
Hand-cut yellowtail, almond milk, preserved citrus.
Burnt aubergine · tahini · sesame
Coal-roasted aubergine, warm sesame, black lemon.
From fire
Langoustine · smoked tomato · saffron
Open-fire langoustine, roasted tomato liquor, saffron oil.
Sea bass · fennel · preserved lemon
Whole roasted sea bass, braised fennel, lemon butter.
Short rib · black lime · date molasses
36-hour beef rib, fermented date glaze, black lime jus.
To finish
Fig · olive oil · sheep's milk
Fresh fig, milk sorbet, estate olive oil.
Chocolate · cardamom · burnt honey
Dark chocolate crémeux, cardamom cream, warm honey.