Mediterranean at Heart.
Arabic in Spirit.

(sharing Breakfast for one or two) An Istanbul experience. An array of a small plate of each — bread from the oven, Turkish tea.

(Served Per Person) A Parisian-inspired breakfast ritual built around warm bread and a single show-stopping egg.

Fried, scrambled, poached or soft-boiled, finished with za’atar oil or labneh, served with warm bread.

Slow-cooked eggs, parmesan, chives, truffle butter.

Poached eggs on toasted brioche, house-cured pastirma or smoked salmon, saffron hollandaise, chive

Poached eggs over whipped garlic yogurt, burnt butter with Aleppo pepper, dill, warm flat bread

Citrus butter, maple syrup

Soft serve fromage blanc, wild honey, toasted granola, fresh seasonal berries, mint.

Acai, banana, granola, coconut flakes, fresh berries, peanut butter.

Kaak, saj markook, khubz tannour, warm from the oven, served with olive oil and za’atar.

Spinach, onion, sumac, pomegranate molasses.

Chickpeas and garlic yogurt spooned over the manakish at the pass, toasted pine nuts, sizzled butter

Spiced minced lamb, tomato, pomegranate molasses, toasted pine nuts.

Cured beef sujuk, an egg cracked into the dough as it enters the oven, chilli butter, spring onion.

Strained labneh, wild thyme honey, cracked chilli flakes & pepper, a thread of green olive oil.

Kashkaval, akkawi, mozzarella, aged kashar.

Compressed watermelon, raspberry vinegar, aged feta, kalamata olives, mint, balsamic reduction, Gujju berries on top.

Romaine hearts, tender chicken cubes, mini crotons, tom berry, boiled quail eggs, aged parmesan, crispy potato sheet.

Creamy mozzarella, tomatoes caramel, basil pesto, aged balsamic pearls, dill oil.

A Vibrant mix of finely chopped parsley, fresh mint, ripe tomato, mango, onion, Pomegranate and quinoa tossed in a zesty lemon and extra virgin olive oil on topped with Crispy Filo and base of silken yoghurt dressing.

Thinly sliced Australian wagyu, sesame black truffle vinaigrette, aged parmesan shavings, wild rocket, pine nuts, micro herbs.

Herb-cured Norwegian salmon, citrus segments, Sicilian pistachio, trout roe, dill leaf, babu arare, yuzu dressing and pickled fennel.

Delicate prawns gently poached along with premium olive oil and zesty lemon Juice.

Charred red pepper mousse, walnut praline, pomegranate pearls, feta cheese.

Crispy baby potatoes, harissa aioli, coriander cress, hibiscus marinated red onion.

Tahini hummus, roasted cauliflower, pomegranate seeds, toasted smoked almonds, turnips, chili threads, sumac, fresh herbs.

Fresh labneh infused with black truffle, truffle balsamic pearls, chives, served with pita bread on side.

Fried Calamari "Santorini" crispy squid rings, saffron aioli, togarashi spice with slice fresh jalapeno and sea fennel dust.

Crispy prawns wrapped in brick sheet, harissa sauce, mix herbs, lemon jell, Aleppo chili.

Silky chickpeas puree, dried lime powder, crispy chickpeas, olive oil, served with pita bread on side.

Herbed chickpea spheres, rose harissa, tahini sauce.

Truffle infused risotto balls, pecorino, herb aioli and fresh grated truffle on top.

Josper-grilled ribeye, za’atar herb butter, rocket, brioche baguette, fries.

Croque Monsieur "Nice" Veal ham, aged gruyere, bechamel, herbs de Provence, tomato jam, pain de Mie.

Crispy fried chicken, cheddar cheese, baby gem, sumac yoghurt and mix pickle in brioche bun, served with steak fries.

Double wagyu patty, cheddar cheese, caramelized onions, honey chili jus served along with grilled bone marrow.

Whole Josper grilled sea bass, Miso beurre blanc, curry sauce, Chard lemon.

John Stone beef tenderloin, Josper-grilled, carved tableside for two — Robuchon-style mashed potatoes seasoned with Viking salt, peppercorn sauce, béarnaise and chimichurri.

Josper grilled baby chicken with parmesan lemon chicken Ju, smashed crispy baby potato.

Wagyu Adana, chicken shish, beef kebab, bulgur pilaf, sumac onions, garlic yogurt, mixed pickles, tom berries and mix herb salad.

Marinated wagyu, spiced onions, pickles, garlic sauce, fresh pita bread.

Smoked chicken breast, smoked scamorza, charred red onion, house barbecue glaze, finished with fresh coriander.

Gorgonzola DOP, taleggio, buffalo mozzarella, aged parmesan Reggiano 36 months, walnut honey, fig compote, fresh thyme.

Artisanal halal beef chorizo, fresh Calabrian-style chili, wild honey drizzle, smoked scamorza, basil cress.

72-hour cold-fermented dough, fior di latte, black truffle cream, wild mushroom duxelles, Burgundy truffle shaved tableside, 24-month pecorino.

Carnaroli rice, Carabineros prawns, mussels, saffron, micro herbs.

Fresh Canadian lobster, linguine pasta and creamy lemon butter sauce, fried basil leave, tarragon herb, espelette pepper.

Truffle gnocchi, Gorgonzola cheese sauce, caramelized walnut, chicken jus, fresh truffle shavings.

Rigatoni pasta along with creamy pink sauce, parmesan Reggiano, Josper grilled fresh chicken.

Layers of tender pasta are generously filled with wagyu beef, rich tomato sauce and creamy truffle bechamel sauce. Finished with a sprinkle of aged parmesan cheese and fresh truffle.

Tender chicken breast stuffed with smoked veal ham with provolone and cremoso cheese, crumb and fried to golden perfection with delicate chicken basil Ju.

Tfaya, cinnamon, golden raisins, couscous, harissa, toasted almonds.

Bulgur wheat pilaf, roasted red peppers, sumac yogurt, fresh dill, pine nuts.

Greek- style wagyu meatballs, cumin, mint, tomato sauce, yoghurt, fried capers and tom berry.

Milk Chocolate Mousse, Coffee Dolcey Ganache, Dolcey Mousse, Almond Crunch and chocolate Sponge.

Choco Sponge, Chocolate Mousse, Kinder Mousse, Hazelnut Crunch, Vanilla Ice Cream, Milk and Chocolate Spray.

Vanilla Sable, Brioche Sponge, Maple Caramel Insert and Mascarpone Mousse.

Baklava, crunchy vanilla pastry, cinnamon cream caramel and vanilla ice cream.

Chocolate Basque with milk chocolate sauce and chocolate ice cream.

Mango cheese mousse, mango cream, crunchy biscuit and mango sorbet.

A tropical twist of vibrant, aromatic lemonade, blue lagoon, with boiled mixture of kafir rosemary and lemon juice.

A refreshing taste of peach and apricot lemonade with mint & citric solution topped with soda.

A tropical drink mixture of coconut water, Coco Lopez cream of coconut and lemon juice.

Passion fruit puree, passion juice, pineapple juice, lemon juice, caramel syrup and homemade syrup.

Pineapple juice, saffron, sugar, lemon juice.

Lychee fruit pomegranate, fresh lemon juice, almond orgeat syrup, egg white.

Flavor: - Wild blueberry, blackberry, marmalade.

Flavor: - Quince marmalade, bloody orange, vanilla, may pop.

Flavor: - Burley tobacco, dark chocolate, panela.

Clear brew with an easy desirable flavor profile of a particular coffee