LADY NARA

This menu has been curated using unique flavours of the region, showcasing Mediterranean
dishes crafted with a Middle Eastern twist favouring locally sourced ingredients for an
authentic and sustainable dining experience

Break the Fast

Dates
Nuts
Laban

Prelude

Crudités platter with pink hummus and labneh olive dip (SS G)

First Flavours

Cured beef carpaccio (D)
Served with confit tomato, date balsamic glaze,
and shaved shanklish cheese

Artichoke & baby marrow carpaccio (D N)
Delicately prepared with white balsamic lemon dressing,
pine seeds and shaved parmesan cheese

Mediterranean fattoush salad
A refreshing heirloom tomatoes, pickled radish, confit bell peppers
and chervil herbs in a lemon-mustard vinaigrette

Local fish salad (F SS)
With lemon tahini tarator sauce, green sea asparagus,
smoked eggplant caviar

The Masterpiece

“Black cod” banadurah harra (F)
Simmered with capers, olive taggiasche, oregano and aromatic spices

Slow-cooked braised veal ribs (G)
Topped with crispy harissa breadcrumbs infused with garam
masala and dry mint, served with demi glaze jus

Honey glazed heirloom roasted carrots
Infused with cumin, served on puree of parsnip flavoured
with tahini and yuzu

Middle Eastern saffron rice
Infused with saffron, dill, cardamom, young cranberry
and blueberry petals

The Masterpiece

Pistachio dacquoise (D N G)
Layered with delicate kadaifi crisps, pistachio praline,
and a refreshing raspberry sorbet


G – Gluten N – Nuts D – Dairy F – Fish SS – Sesame Seeds

This menu has been curated using unique flavours of the region, showcasing Mediterranean
dishes crafted with a Middle Eastern twist favouring locally sourced ingredients for an
authentic and sustainable dining experience

Crudités platter with pink hummus and labneh olive dip (SS G)

Mixed nuts (N G)

Smoked salmon toast with lemon cream cheese and sumac (G D F)
Crispy toast topped with smoked salmon, lemon-infused cream cheese, and a hint of sumac

Mini Éclair with Mandarin-infused lemon chicken (G D E SS)
A delicate éclair filled with lemon-marinated chicken and a hint of mandarin

Panipuri stuffed with guacamole and Pico de Gallo salsa (V G)
Crispy puris filled with creamy guacamole and refreshing pico de gallo salsa

Shrimp shell harmony with dill and shaved fennel (SF D G E)
Crispy shrimp with a tangy dill and fennel garnish.

Olive tapenade cup with radish flower (G N)
Savory olive tapenade served in a pastry cup,
garnished with a fresh radish flower

Artichoke tart infused with bergamot (G)
Topped with white truffle honey & chive

Mignardise jewelry box (D N G)
Financier, brownie, assorted macarons, raspberry tart, lemon tart

V- Vegan G – Gluten D – Dairy SF- Shellfish F – Fish E – Egg SS – Sesame Seeds

This menu has been curated using unique flavours of the region, showcasing Mediterranean
dishes crafted with a Middle Eastern twist favouring locally sourced ingredients for an
authentic and sustainable dining experience

Prelude

Crudités platter with pink hummus and labneh olive dip (SS G)

First Flavours

Cured beef carpaccio (D)
Served with confit tomato, date balsamic glaze,
and shaved shanklish cheese

Artichoke & baby marrow carpaccio (D N)
Delicately prepared with white balsamic lemon dressing,
pine seeds and shaved parmesan cheese

Mediterranean fattoush salad
A refreshing heirloom tomatoes, pickled radish, confit bell peppers
and chervil herbs in a lemon-mustard vinaigrette

Local fish salad (F SS)
With lemon tahini tarator sauce, green sea asparagus,
smoked eggplant caviar

The Masterpiece

“Black cod” banadurah harra (F)
Simmered with capers, olive taggiasche, oregano and aromatic spices

Slow-cooked braised veal ribs (G)
Topped with crispy harissa breadcrumbs infused with garam
masala and dry mint, served with demi glaze jus

Honey glazed heirloom roasted carrots
Infused with cumin, served on puree of parsnip flavoured
with tahini and yuzu

Middle Eastern saffron rice
Infused with saffron, dill, cardamom, young cranberry
and blueberry petals

Sweet Finale

Pistachio dacquoise (D N G)
Layered with delicate kadaifi crisps, pistachio praline,
and a refreshing raspberry sorbet

G – Gluten N – Nuts D – Dairy F – Fish SF – Shellfish SS – Sesame Seeds

This menu has been curated using unique flavours of the region, showcasing Mediterranean
dishes crafted with a Middle Eastern twist favouring locally sourced ingredients for an
authentic and sustainable dining experience

Prelude

Crudités platter with pink hummus and labneh olive dip (SS G)

First Flavours

Heirloom beetroot carpaccio
Served with mustard bergamot dressing and candied pecan

Artichoke & marrow carpaccio (D N)
Delicately prepared with white balsamic lemon dressing, pine seeds and shaved parmesan cheese

Mediterranean fattoush salad
A refreshing heirloom tomatoes, pickled radish, confit bell peppers and chervil herbs in a lemon-mustard vinaigrette

Smoked eggplant caviar
Marinated with tahini, pomegrade and crispy onion

The Masterpiece

Potato banadurah harra
Simmered with capers, olive taggiasche, oregano and aromatic spices

Heirloom roasted carrots
Infused with cumin served on puree of parsnip flavoured with tahini and yuzu

Middle Eastern saffron rice
Infused with saffron, dill, cardamom, young cranberry and blueberry petals

Sweet Finale

Pistachio dacquoise (D N G)
Layered with delicate kadaifi crisps, pistachio praline, and a refreshing raspberry sorbet

G – Gluten D – Dairy SS – Sesame Seeds

This menu has been curated using unique flavours of the region, showcasing Mediterranean
dishes crafted with a Middle Eastern twist favouring locally sourced ingredients for an
authentic and sustainable dining experience

Mains

Bento box

Vegetable crudities with hummus (V)

Corn on the cob (V)

Mini chicken popcorn (G)

Sweet potato wedges (V)

Penne pasta with tomato marinara sauce (V GF)

Desserts

Mini cupcakes (V)
Vanilla, chocolate

V – Vegan G – Gluten GF – Gluten-Free

Our open-air bar features spectacular views of the Dubai skyline. Enjoy alcoholic or non alcoholic beverages including cocktails, wines and appetizers.