
Mushroom Risotto Stuffed Chicken
Succulent whole roasted chicken marinated with our chef's secret spices, hand-stuffed with a creamy porcini mushroom risotto for a rich, indulgent flavor.
Whole roasted stuffed chickens, eight handcrafted sauces and gourmet sides. Pick, tap, order.
Marinated 24 hours. Slow-roasted 3 hours. Hand-stuffed with a chef's recipe.

Succulent whole roasted chicken marinated with our chef's secret spices, hand-stuffed with a creamy porcini mushroom risotto for a rich, indulgent flavor.

Whole roasted chicken filled with fusilli in creamy pesto, grilled halloumi and shaved parmesan cheese. Bold, Mediterranean, unforgettable.

Beautifully roasted and filled with fragrant pineapple rice — a touch of sweetness and tropical flair in every bite.

Baby eggplant, bay leaves and slow-cooked onion stuffing — a Levantine classic wrapped in golden roasted skin.
Eight sauces, whipped and reduced in small batches every morning. AED 12 each.

Velvety aged parmesan folded into slow-reduced cream.

Roasted sweet potato meets glossy teriyaki glaze.

Basil, pine nuts, olive oil — whipped to silk.

Cool, bright, tangy — cuts through the richness.

Toasted garlic, wildflower honey, umami finish.

Deep, smoky, house-reduced overnight.

Bright, tart, deep — a jewel of the Levant.

Cool, herby, garlicky — the perfect counterpoint.
Small plates, big flavor. Built to share — or not.

Four pieces of char-roasted corn brushed with herb butter.

Four crispy panko-crusted potato balls, molten inside.

Roasted cauliflower topped with a savoury crumble.

Individual crispy potato ball with a creamy centre.

Edamame tossed in a fiery teriyaki glaze with chili.

Golden French fries and sweet potato fries with teriyaki sweet potato dip.

Baby eggplant, bay leaves, onion — Levantine soulfood.

Roasted carrots draped in bright sharmoula and cilantro.
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