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Morning favourites served until 11:30.
Baked eggs, spiced tomato, peppers and warm sourdough.
Shakshuka is shared across North Africa and the Middle East, with each kitchen shaping its own balance of tomato, pepper and spice.
Rich tomato, warm spice and soft baked egg.
Served from the oven so the sauce stays lively and the yolks remain soft.
Fictional UAE free-range eggs and locally grown peppers.
Seasonal vegetables and made-to-order baking limit waste.
Mango, berries, toasted coconut and date syrup.
A contemporary breakfast bowl pairing tropical fruit with the long-sustaining texture of soaked chia.
Creamy coconut, ripe mango and gentle date sweetness.
Prepared overnight for a naturally velvety texture without dairy.
Fruit selected daily through a fictional Dubai produce market partner.
Plant based, dairy free and served without single-use packaging.
Small plates designed for sharing.
Tahini, pomegranate, mint and warm flatbread.
Aubergine has travelled through Levantine kitchens for generations, where fire turns a humble vegetable into something smoky and generous.
Smoky, nutty and bright, with pomegranate acidity and fresh mint.
The aubergine is roasted directly in the embers, giving every serving a distinct charcoal perfume.
Aubergine and mint sourced from a fictional Al Ain grower.
Plant-forward dish using whole-vegetable preparation.
Preserved lemon, green chilli and coriander oil.
This contemporary Gulf coast plate pairs the region's preserved citrus tradition with delicately cured sea bream.
Clean, citrus-led and gently warm from green chilli.
The cure is prepared in small batches so the fish keeps its natural texture.
Responsibly sourced fictional Arabian Gulf sea bream.
Portion-led preparation designed to reduce seafood waste.
Fresh, seasonal bowls and garden plates.
Ginger, coconut cream and toasted pumpkin seeds.
Roasted squash soups appear in many harvest traditions; ginger and coconut give this version a warm Gulf-facing character.
Sweet roast pumpkin, warming ginger and creamy coconut.
The pumpkin is roasted before blending to concentrate flavour without heavy dairy.
Pumpkin sourced from a fictional seasonal UAE grower.
Uses the roasted flesh and seeds for a low-waste garnish.
Baby leaves, cucumber, citrus, herbs and sumac.
This garden plate celebrates the herbs, citrus and sumac that make regional salads feel vivid and refreshing.
Crisp, citrusy and herbal with a tart sumac finish.
Leaves are dressed only when ordered to preserve their texture.
Fictional locally grown leaves, cucumber and herbs.
Local produce focus and a fully plant-based recipe.
Signature dishes finished over charcoal.
Slow-cooked lamb, smoked date glaze and saffron rice.
Slow-cooked lamb recalls communal desert feasts, where fragrant rice and warming spice welcome guests to the table.
Deeply savoury, softly spiced and balanced by a sweet smoked-date glaze.
Twelve-hour cooking gives the shoulder a spoon-tender texture while saffron rice absorbs the roasting juices.
Fictional UAE-raised halal lamb and regional dates.
Whole-cut cookery and batch roasting reduce trim and energy use.
Chickpea cream, toasted seeds and herb salad.
Charred cauliflower reimagines the open-fire vegetable cookery found across the Eastern Mediterranean.
Toasty, creamy and herbaceous with a gentle seed crunch.
High-heat charring develops a steak-like centre while keeping the dish entirely plant based.
Cauliflower and herbs from a fictional hydroponic UAE farm.
Plant-forward and built around locally grown vegetables.
Sweet finishes inspired by desert evenings.
Rose cream, pistachio and candied orange.
Milk cake meets saffron, rose and pistachio in a dessert inspired by celebratory flavours across the Gulf.
Silky, floral and lightly citrusy with pistachio richness.
The sponge rests overnight in saffron milk for an exceptionally tender finish.
Saffron selected through a fictional small-batch spice partner.
Candied orange uses peel that would otherwise be discarded.
Dark cocoa, medjool date and sea salt.
Dates have offered desert travellers natural sweetness for centuries; here they become the centre of a modern cocoa truffle.
Dark cocoa, caramel-like date and a clean sea-salt finish.
No refined sugar is added; Medjool dates create both sweetness and texture.
Medjool dates from a fictional Liwa oasis farm.
Compact plant-based preparation with minimal food waste.
Coffee, tea and refreshing house drinks.
Lightly roasted coffee with cardamom and dates.
Arabic coffee is a ritual of welcome. Light roast, cardamom and dates are offered together as a gesture of hospitality.
Light-bodied, aromatic and warmly spiced.
Poured in the traditional small-cup style and accompanied by dates.
Coffee and cardamom selected through a fictional responsible importer.
Reusable service ware and measured brewing reduce waste.
Fresh lime, mint and sparkling water.
Lime and mint create a cooling drink suited to warm desert afternoons and long poolside evenings.
Bright lime, cooling mint and a crisp sparkling finish.
Mint is gently pressed rather than crushed to keep the drink clean and aromatic.
Mint from a fictional nearby hydroponic farm.
Made to order with reusable glass service.