Est. 2018 — Modern Mediterranean

Saffron & Smoke

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Mezze & small plates

To share
Whipped Feta & HoneyRM 12

Smoked feta, wild thyme honey, toasted sesame. VGF

Charred OctopusRM 18

Fennel, preserved lemon, smoked paprika oil. GF

Muhammara & FlatbreadRM 11

Roasted red pepper, walnut, pomegranate molasses. VVG

Smoked Eggplant BabaRM 10

Fire-roasted eggplant, tahini, charred lemon. VVGGF

From the fire

Mains
Saffron Lamb SkewersRM 26

Charcoal-grilled lamb, saffron yogurt, sumac onions. GF

Harissa Half ChickenRM 24

Slow-roasted, rose harissa glaze, burnt lemon. GF

Whole Grilled BranzinoRM 32

Sea bass, oregano, olive oil, charred fennel. GF

Charred Cauliflower SteakRM 19

Whole-roasted cauliflower, tahini, dukkah, herbs. VVGGF

Sweets

To finish
Pistachio & Olive Oil CakeRM 11

Orange blossom, mascarpone, crushed pistachio. V

Saffron Panna CottaRM 10

Saffron cream, honeyed figs, toasted almond. VGF

Date & Tahini BrownieRM 9

Medjool dates, dark chocolate, sea salt. VVG

V vegetarian · VG vegan · GF gluten-free · chef’s pick. Please tell your server about any allergies — dishes may contain nuts, dairy, or gluten.

Join us

A table by the fire awaits

We take reservations for dinner, Tuesday through Sunday. Walk-ins welcome at the bar.

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