Crisp, wafer thin bread served with a delicate mahyawa dip
A refreshing mix of papaya, avocado and crisp greens
Coal touched prawn carpaccio with avocado in a vibrant passion fruit and chilli sauce
Charred aubergine mixed with house yoghurt and finished with spicy chilli sauce
Lean kingfish with cucumber, lemongrass, chilli, mango and tobiko on crème fraîche
Silky baba ghanoush, creamy hummus and fennel salad - a trio of textures and flavors
A tribute to Bahraini heritage - Chef Roaya blends traditional Jirish with citrousy avocado for a bold, modern flavor
Crisp kale, avocado, quinoa, fresh herbs and pumpkin seeds tossed with truffle dressing
Cooked baby shark, topped with loomi lime flakes, herbs and chilli. Served with crispy rice crackers
Seasonal salad of fresh rocca, watermelon, pomelo, feta cheese, onion, and toasted sunflower seeds
Unit 46, Ground Floor, 