G | M
Locally farmed fresh oysters from Dibba Bay No.4 with ponzu-soy, chili and onion.
V | VE
Hummus made with edamame, mint, avocado, spinach and bao chips.
D | G | E | V
Parmesan cheese butter with breaded cauliflower flores with truffle tofu sauce
G | E | SE
Japanese inspired beef tartare with tartare mayo, shiso served with bao chips.
G | SE | M | N
Spicy BBQ chicken wings with crushed peanuts and coriander.
New style sashimi with apple wasabi relish
F
Seabass ceviche with onions, cucumber, and a citrus dressing.
V | VE
Crunchy soy Brussel sprouts, red chili.
G | F | M | E
Fried calamari with potato starch served with a crispy garlic and onion crumble, chili & lime.
D | MU | V
Tabbouleh salad with chopped kale, parsley, cucumbers, tomato, red onions & feta cheese with green oil and dressing.
G | V | VE
Green salad with avocado, grilled pineapple, shaved coconut, and chia seeds with wafu dressing.
E | SE | V
Sweet potato fries served with a yuzu koshu sauce.
D | G V
Lettuce hearts grilled with a truffle sauce.
V | VE
Classic Padron Peppers with smoked sea salt and chili.
G | SE
Sesame crusted salmon, yuzu avocado puree and orange wafu.
D | G | V
Panko Fried Egg with Wagyu Beef, Freshly Shaved Truffles.
V | VE
Spicy Tuna Tartare with Caviar on a Pillow of Crispy Rice.
D | V
Green lentil salad, sweet potato, goat cheese, crispy shallots with lemon dressing .
G | M | SF
Wagyu tenderloin schnitzel sandwiched in between toasted brioche with a mustard tonkatsu sauce.
G
Chicken skewers with Garlic Yoghurt Marinade.
G | SE
Wagyu-sesame beef skewers with soy glaze and spring onion.
Slow Cooked Belly of Iberico Lamb, Pickled Cucumber Ribbons