The second season of our tasting menu is inspired by the Nabati poetry, and the authenticity in its raw but honest words, mirroring the essence of Bedouin lifestyle. The lifestyle of Bedouins is both seasonal & sustainable, and its beauty is captured in the form of ‘Nabati Poetry’ for centuries.
One poet sings of the hot & long summer one spent away on a shore during UAE’s pearl-diving season, in a whirl of reminiscences and hopes for the loved ones. ‘Each night of the week, fine lines did I speak’ – The Nabati Poetry of the Untited Arab Emirates: Selected Poems, Annotated and Translated into English by C. Holes & Said Salman Abu Athera, co-published by Ithaca Press & UNESCO 2011
Caramelised Cream, Mushroom Garum Powder, Whey Caramel, Seared Croissant Loaf
In-House Corn Miso Cracker, Smoked Eggplant Caviar, Corn Honey, Local Meat Carpaccio, Buttermilk Popcorn Fluid Gel, Seasonal Flowers, Corn Powder
Smoked Milk Offal Cut Pudding, Seaweed Fluid Gel, Iranian Black Caviar, Local Dark Honey, Citrus Chive Oil
Chicken Wing, Saffron Rice, Roasted Wing Shoyu Glaze, Celery Vinegar Perfume
Pumpkin Seed Miso Grilled Squash, Sesame Koji, Squash Puree, Fermented Tomato Powder, Fig Leave Oil, Nasturtium
Spiced Duck Breast, Fermented Date Creme Fraiche, Seared Pickled Heirloom Carrots, Roasted Duck Jus
Camel Tenderloin Tartare, Koji on Umami Toast, Egg Garum Sauce, Baker Powder, Slow Cooked Camel Hump, Cinnamon Moringa Glaze, Coriander Cress
Sautee Ghaf Squab, Braised Red Cabbage, Herbed Kombucha Fluid Gel, Hibiscus Glaze, Pistachio Powder
Torched Figs, Fig Fluid Gel, Fig Leaf Powder, Fig Leaf Ginger Milk, Fig Leaf Oil, Sweet Goat’s Cheese, Marigold Leaf, Honey Crunch Sticks
Corn Meringue, Sweet Corn Cream, Frozen Corn Rocks, Corn Husk Powder, Corn Honey, Popped Corn Kernels, Grilled Corn, Seasonal Flowers
Whipped Burrata, Citrus (Orange) Compressed Watermelon Vinegar, Lebanese Za’atar, Bronze Beauty Lettuce, Lacto-Fermented Turnip Slices, Wild Za’atar Oil, Crunchy Coriander Seeds, Caramelized Tangerine Dressing
Smoked Local Wheat Berries, Sumac Cucumbers and Fennel Slices, Macerated Coriander Apples, Coriander Oil, Abu Dhabi Black Sesame Seeds, Lebanese Molasses Glaze, Watermelon Radish
Crispy Fried Oyster Mushrooms, Mushroom Garum Chawanmushi, Kinoko Mushroom Dashi, Watermelon Radish, Burnt Spring Onion Oil
Local Beef Tenderloin, Garum Aioli, Mustard Leaves Oil, Pickle Grilled Kohlrabi, Grated Manchego Cheese with Cured Egg yolk in Bread Shoyu, Basil Oil serves with Umami Sourdough Toast
Charred Shio Koji Sword Fish (from the Arabian Sea), Buttermilk Citrus Beurre Blanc, Smoked Vinegar Pickled Green Beans, Cilantro Oil, Fried Pine Nuts & Coriander Cress
Charred Chicken Meatballs with Bread Shoyu , Ajvar Roasted Capsicum Chutney, Kefir Yogurt Mousse, Levant Furikake, Lebanese Broad Beans, Fermented Basil Honey
Fire Roasted White Sweet Potatoes & Corn Shio Koji, Almond Spinach Corn Kernels Curry, Sambal Oil with Curry Leaf Powder, Smoke Almonds
Charred Beef Patty, Garum Glazed, Gruyere Cheese, Burn Onion Powder, Garum Powder, Fermented Chili Aioli serve with Potato Sourdough Bun
Local Honey Cold Milk Custard, Kumquat Coriander Compote, Almond Orange Crumb, Apple Cider Caramel
Almond Sawafi Date Cake, Wanana Date Caramel Mousse, Fig Shishi Date Jam, Date Sugar Filo Pastry, Sillaj Date Caramel, Brûléed Figs, Buttermilk Ice Cream
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Teible Restaurant, Jameel Arts Center, Ground Floor Jaddaf Waterfont, Dubai U.A.E
+971 4 243 6683
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