Smoked Lamb | Cabbage stuffed with Aromatic Spiced Rice | Whipped Yogurt with Cucumber-Mint Powder | Cumin Sauce
Chicken Liver and Lamb Bacon Kebob | Chamomile Syrup Confit Apricot | Condiments of Ramp-Beets pickled | Grapes
14 Days Aged Corned Duck | Miso | Heirloom Carrots
Baked Potato and Savoury Egg Sabayon | Arabian Baharat Spiced Lamb Bacon
Raw Lamb | Baharat Spice | Whipped Sour Milk | Aleppo Chili paste | Black Garlic | Crispy Burghal | Micro Sun Daisies
Arabian spiced Chicken | Grilled Gem Lettuce | Pistachio | Black Garlic Aioli
Musakhan with Sumac and Baharat Spice | Confit Chicken | Olive Oil
Lamb Merguez Tartar Tartlet | Aleppo Chilli | Onion Flowers
Aged Duck | Variety of Plums roasted with Smoked Duck Fat and Arabian Spice Aromas | Tamarind-Hibiscus Syrup
Arabian Mulukhiyah | Duck Legs Confit | Last Spring Pickled Ramps | Preserved Lemon and Malt Crackers
Chicken Ala Dukkah | Torched Lettuce | Chicken Fat Crackling | Black Garlic-Coal Aioli
Veal with Flame Burnt Onion | Torched Cabbage | Cardamom Glazed Dates
Lamb Ouzi | Rice with Almond Crisps | Lamb Confit Potato and Jus
Lamb over rice with Arabian Spice | Seasonal Vegetables | Whipped White Sauce
Braised Lamb Shawarma | Candied Pine Nuts | Spring Greens
Lamb Tartar | Arabian Chili Paste and Spices wrapped with Wasabi Leaf | Red Pepper and Black Olive Marmalade
Lightly Braised Mallow | Smoked Onion Dashi
Steak | Slow Baked Onion | Aged Rutabaga | Onion Syrup
Lamb Tartar Tartlets with Harissa | Fresh Cured Milk | Black Garlic
Striploin coated in burnt Yemeni Onion Powder | Freekeh cooked with melted Sunchoke butter | Black Garlic and Dates Syrup
Top Sirloin | Freekah Stuffed Bone Marrow | Broccolini | Tamarind-Molasses sauce
Za'atar cured Duck Breast | Beet Crisps | Black Garlic and Date paste
Grilled Aged Lamb Rump with Melted Onion and All-spice Garum | Blistered Fushimi Peppers | Cannellini Beans | Fermented Chili Oil | Cilantro
Dry Aged Lamb | Freekah | Cabbage | Pistachio
