Eleven dishes, one fire.

From the Coals

Small plates · to share

Hearth bread, cultured butter

2.500KD

Baked directly on the hearth stone, turned once, served blistered and still steaming.

Charred leeks, hazelnut, aged sheep's cheese

4.750KD

Buried in the embers until the outer layers blacken, then peeled back to the sweet centre.

Coal-roasted beetroot, labneh, black lime

4.250KD

Four hours in the cooling coals overnight, dressed the next evening with lime and good oil.

Grilled octopus, burnt onion, parsley oil

7.500KD

Poached slowly, then finished hard over the hottest part of the fire for the edges.

Over the Fire

Mains · one each

Whole hammour, fennel, preserved lemon

16.000KD

Line-caught locally, cooked on the bone in a fish cage over the coals, carved at the table.

Lamb shoulder, seven hours, pomegranate

18.500KD

Set over the dying fire in the afternoon and left alone until service. For two to share.

Dry-aged beef rib, bone marrow, mustard greens

24.000KD

Aged forty days in-house. Rested twice as long as it is grilled, which is the whole trick.

Ember-baked cauliflower, tahini, pine nuts

9.500KD

Whole head, straight into the ash, brushed clean and split open at the pass.

After

Sweet · three only

Burnt honey custard, date syrup

4.500KD

The honey is taken past golden and just short of bitter. That edge is the point.

Smoked chocolate, olive oil, sea salt

5.000KD

Cold-smoked over the same wood we cook on, so it tastes like the room smells.

Grilled figs, clotted cream, pistachio

4.750KD

Halved and laid cut-side down on the grate for ninety seconds, no longer.

Allergies and dietary needs — tell us when you book and the kitchen will plan around it. Everything on this menu passes over live fire, so the room carries smoke. Prices include service; a 24-hour notice applies to cancellations.