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AED 200
Total:
AED 200
Entrée Poached organic salmon, hot smoked salmon mousse, fennel, radish, chervil. Lobster tartare, lemon verbena sabayon, asparagus, samphire. Hot smoked burramundi, apple kim chi, miso dressing. Smoked chicken, grilled baby gem, chicken skin crumble, parmesan, coral tuille. Foie gras parfait, soy reduction, mizuna cress, sesame crisp. Chioggia beetroot, milawa goats cheese, cashew puree, lavender beetroot vierge (v) Poached Anjou pear, Heirloom beets, mache, candied walnuts, Persian feta dressing (vegan). White asparagus, rhubarb, caramelized shallot, black truffle coulis, hazelnut (v). Main Grilled organic sea bass, burnt leek, garden pea, almond and lemon foam. Corn fed chicken breast, chestnut, black truffle, salsify, artichoke, asparagus. Australian angus tenderloin, Yukon mille-feuille, heirloom beetroot, horseradish jus. Braised wagyu short rib, caramelized shallot, carrot fondant, pickled pearl onion. Roast NZ Lamb loin, braised baby leeks, peas, mint, lamb jus. Grilled globe artichoke, parmesan custard, tarragon, truffle (v). Baked heirloom carrot, parsnip, purple potato, green almond (vegan). Tallegio potato, roast fennel, potato crackling, fennel pollen (v). Desserts Peanut butter mousse, caramelized banana, banana sherbet, chocolate fudge, cocoa nib. Summer berry consommé, goats cheese sorbet, white balsamic foam, macerated berries. Apple genoise, candied apples, ginger custard, milk jam, apple sorbet, apple chips. Madagascar vanilla bean cake, morello cherry ice cream, pistachio coulis, cherry jam. Braised abacaxi pineapple, white chocolate snowflakes, coriander coulis, passion fruit gel. Molten chocolate fondant, salted caramel, chocolate soil, vanilla bean ice cream. Middle Eastern sundae, preserved lemon sorbet and pomegranate sorbet, honey marscapone, sesame brittle, salted pistachio. French cheese selection, quince paste, muscatels, truffle honey.
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  • Prices are for food only. Additional charges for staff and beverages. Equipment hire also available.
  • All prices exclusive of 5% VAT, to be added to final bill.
  • Minimum number of guests is 20.
  • A deposit of 50% is required for all functions.
  • Confirmation of numbers is required 4 days prior to the event.
  • Cancellation of the event within one week will incur a 50% cancellation fee.