A Lebanese table that does not stop arriving — mezze first, grill second, arak throughout.
Dishes
Ashta with Honey
Clotted cream, pistachio, orange blossom and honey from the Bekaa.
AED 32.00Manakish Za’atar
Stone-baked dough under wild thyme, sesame and olive oil. Breakfast, all day.
AED 19.00Fattoush
Cucumber, radish and tomato with sumac and shards of fried khubz.
AED 27.00Samke Harra
Tripoli-style baked fish under a tahini, chilli and walnut crust.
AED 88.00Mixed Grill Platter
Shish taouk, lamb kofta and lahm meshwi over embers, with garlic toum.
AED 96.00Grilled Halloumi
Charred on the ridges, still squeaking, with watermelon and za’atar.
AED 34.00Kibbeh Nayeh
Raw lamb pounded with fine bulgur and mountain spices, olive oil, mint.
AED 62.00Batata Harra
Fried potato cubes tossed hot with coriander, garlic and Aleppo pepper.
AED 24.00Tabbouleh
Mostly parsley, barely bulgur, hand-cut tomato and a great deal of lemon.
AED 28.00Hummus Beiruti
Chickpeas whipped with tahini, parsley and chilli, pooled with green olive oil.
AED 26.00
