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A LA CARTE
BRUNCH
DUBAI RESTAURANT WEEK
AED 250pp
Appetizers
Celery & Apple Salad
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Walnut, champagne vinegar
Butter Poached King Prawn
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Risotto, kaffir lime emulsion
Butter Roasted Octopus
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Pine nut & basil pesto, red pepper aioli
Entrée
Striploin Wagyu
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Queensland
Basil Pesto Ravioli
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Sundried tomato, lemon zest
Charred King Prawns
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Chilli herb oil
Dessert
Chocolate Baked Ganache
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Macademia ice cream
Vanilla Pot de Crème
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Salted caramel, raspberry crisp
Bleu Blanc Ice-cream
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Selection of house made ice-cream
SOIRÉE FRUITS DE MER
Seafood Night menu
Snacks
Crab on Toast (G)
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dressed king crab, toasted brioche
Salmon Roe (G)
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taramasalata, toasted charcoal brioche
Kelly Oysters
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jalapeño dressing, lemon
Starters
Seared Scallops & Pickled Starwberries (D)
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roast cauliflower, almond
Grilled Mackerel & Pickled Beetroot (D)
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burnt cucumber yoghurt, apple
Butter Roasted Octopus
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pine nut & basil pesto, red pepper aioli
Mains
Moules Marinieres
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mussels steamed in a white wine cream sauce, sourdough
Wood Roasted Cod
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white bean and tomato concasse, dill oil
Charred King Prawns (S)
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chili herb oil
Desserts
Baked Chocolate Ganache
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Pot de Crème
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