Mediterranean Cuisine
The term ‘Mediterranean Cuisine’ often conjures up holiday memories and warm flavours. The cuisine of the
countries surrounding the Mediterranean Sea is extremely diverse, including staple dishes from European
countries including Greece, Italy and Spain and Middle Eastern Countries including Turkey and Lebanon.
This cuisine provides a wide variety of ingredients and spices that make the food rich with flavour. Food
from the Mediterranean is prepared with fresh, healthy ingredients that create the perfect combination of a
balanced diet, nutrition and taste, making it popular worldwide.
Starters
OCTOPUS SALAD
60
Sea Bream TartarE
70
Warm salad with marinated octopus, potatoes
and green beans, served with harrisa
Raw diced sea bream tossed with fresh mango
and coriander, served with sauce vierge
Dukkah An Egyptian spice blend of toasted nuts and seeds.
buffalo Mozzarella D.O.P N V
Served with rocket, basil pesto, mixed tomato salad
and grilled rye crostini
65
M’s Caesar Salad
65
Available with grilled halloumi V
50
Traditional Greek Salad V
50
Cumin spiced guinea fowl, baby gem lettuce,
Parmesan shavings and tahini dressing
Tomatoes, cucumber, onion, feta cheese, olives,
seasoned with oregano and extra virgin olive oil
Soup
Roast Pumpkin and Almond N V
35
SOUP AU PISTOU V
35
Served with cumin almond dukkah
Mixed vegetable soup with basil and garlic paste
Dishes indicated with N contain nuts, V are suitable for vegetarians
All prices are in AED and are inclusive of 10% Municipality fees and 10% service charge
Social Bites
sharing dishes, Ideal for two people or more
Mezze
Mezze is the epitome of modern eating, which includes small portions, healthy ingredients and food
to share. The original philosophy of mezze was to bring people together to socialise, and should be
eaten at leisure with the aim of delighting the palate. Mezze can be enjoyed by anyone at any time
of the day and can be presented as a snack, an accompaniment to drinks, an appetiser to a meal or
as a full meal. The Arabic word ‘mezze’ or ‘mazza’ comes from the ancient Persian word ‘maza’ which
means to taste or relish.
choose any Three dishes for AED 80
Börek Rolls
Served with crab and
fennel saffron mayo
Fritto Misto Served with lemon and thyme
Baba Ghanoush V
Served with pomegranate
30
Börek Also known as Burek, a family of baked filled pastries made of a thin flaky dough known as phyllo (oryufka), found in the cuisines of the former
Ottoman Empire.
Escabeche The name for a number of dishes in the Mediterranean marinated in an acidic mixture before serving. The dish is common in Spain and its
former colonies.
Rillette A preparation of meat similar to pâté, commonly made from cubed or chopped meat, salted heavily and cooked slowly in fat until it is tender
enough to be easily shredded. It is cooled to form a paste and is normally used as a spread on bread or toast and served at room temperature.
30
Crispy Foie Gras Rolls
30
Served with vegetable pickle
30
30
Middle Eastern 30
Spiced Duck Rillette
Served with warm bread
Spicy Mussels Escabeche
Served with hummous and
pomegranate molasses
Broad Beans V
Served with fennel dip
and garlic bread
30
Sumac and Pistachio Dukkah
Prawns N
30
Arancini Napoli Style
30
Giant Greek Olives V
30
Served with tahini sauce
Filled with bolognaise,
smoked ham, peas and
spiced tomato sauce
Home marinated Greek olives
Dishes indicated with N contain nuts, V are suitable for vegetarians
All prices are in AED and are inclusive of 10% Municipality fees and 10% service charge
Pizza
Pasta
All pasta dishes are recommended for sharing
Choice of pasta: Pappardelle, Bucatini, Penne, Rigatoni, Spaghetti
Pizza
Boscaiola V
The origins of pizza have been difficult to pinpoint and different regions have different beliefs on where it came from.
It is thought that the ‘flat-bread’ was founded in Pompeii, which was developed in to the pizza found today in Naples,
Italy. The word pizza is Italian for ‘pie’ and it is believed that the Italians invented the ‘pizza’, a baked bread with
toppings. It is rumoured that baker Raffaele Esposito from Naples made a pie topped with the colours of the Italian
flag in 1889, in honour of King Umberto and Queen Margherita’s visit, thus the pizza became known as a Margherita.
Wild mushrooms, garlic, new potatoes,
sage and butter
Recommended pasta: Pappardelle
Aglio olio e peperoncino V
75
75
Garlic slices tossed in extra virgin olive oil
with red chilli flakes and herb crumble
Recommended pasta: Spaghetti
Al pesto di rucola N V 75
Rocket, pine nuts and Parmesan paste
Recommended pasta: Spaghetti or Penne
Alla norma V
Aubergine, tomato pulp, olive oil,
basil and ricotta salata
Recommended pasta: Rigatoni
Bucatini Gremolata Also known as perciatelli, a thick spaghetti-like pasta with a hole running through the center. The name comes from the Italian word buco,
meaning hole, and bucato, meaning pierced.
Chopped herb condiment classically made of lemon zest, garlic and parsley.
75
Ai gamberi
King prawns, tomato sauce, parsley
Recommended pasta: Bucatini
or Spaghetti
Allo scoglio
Clams, mussels calamari, fish cubes,
fresh tomatoes, chilli and olive oil
Recommended pasta: Bucatini
or Spaghetti
Wild mushroom risotto V
105
90
Topped with guinea fowl, parsley,
rosemary and lemon
Dishes indicated with N contain nuts, V are suitable for vegetarians
All prices are in AED and are inclusive of 10% Municipality fees and 10% service charge
30
PIZZA PANZEROTTI
60
Pizza Aglio Olio E Prezzemolo
65
Pizza Margherita N V
65
Pizza Cappellaccio V
70
Pizza Cecina De Leon N 75
Pizza base topped with olive oil, rock salt,
garlic paste and dried rosemary
Deep fried pizza involtini,
stuffed with ricotta, tomato chunks
and smoked turkey ham
Garlic, parsley, anchovies, tomato chunks
and mozzarella topped with olive oil
80
Tomato pulp, buffalo mozzarella D.O.P
and fresh basil topped with olive oil
Sautéed wild mushrooms, herbs
and Parmesan cheese,
topped with basil oil
Risotto Gremolada
Social Pizza V
85
Braised wild mushrooms, provolone cheese,
pecorino cheese and wild rocket
Spanish cured beef, provolone cheese,
rocket leaves, walnuts and pears drizzled
with extra virgin olive oil
Main CourseS
Meat
Fish
A thick purée used in Greek cuisine, made by combining
crushed garlic with a bulky base, normally a mix of purée
of potatoes, walnuts, almonds, or liquid-soaked stale bread,
and then beating in olive oil to make a smooth emulsion.
85
Served with fragrant couscous and dates
Stuffed Calamari
85
Grilled Lamb Chops
95
Pan Fried Red Mullet 85
Grilled Baby Chicken N
90
Grilled Beef Rib Eye N
95
Mixed Kebab Platter N
90
Mixed Meat Platter N
(for two)
Served with oriental rice, mixed salad
and roast potatoes
195
Tomato, olive and caper relish,
served with fried potatoes
Skordalia Lamb Tagine
Served with Marsellais style sauce,
roasted vegetables and spicy saffron mayo
Mixed Grill Fish Platter (for two)
170
Grilled Sea Bream N
105
Grilled calamari, red mullet, king prawns, sea bream,
clams and mussels, served with salad, lemon saffron rice
and roast potatoes
Served with tomato and black olive tartar,
sesame seeds, galet and basil oil
Served with stuffed eggplant,
spiced chickpea crush and black olive jus
Served with thyme and lemon confit, pan jus,
garlic skordalia and almond flakes
Served with roasted pepper, rocket and
lemon pesto and roasted ratte potatoes
Chicken, lamb and beef,
served with oriental rice and garlic paste
Dishes indicated with N contain nuts
All prices are in AED and are inclusive of 10% Municipality fees and 10% service charge
Dessert
Lemon AND Vanilla Custard N
BaklaVa
35
Cardamom and White Chocolate Mousse
35
Tiramisu N
35
Cassatella Siciliana N
35
Mix of Poached Fruits
35
Deep Fried PanzerottI N
35
Served with orange blossom syrup and rosewater sorbet
Served with coffee ice cream
Served with dark chocolate ice cream
Served with orange sorbet
Served in a fragrant syrup topped with fresh basil
and vanilla ice cream
Filled with nutella, banana and nut crumbled
Served with hazelnut ice cream
Dishes indicated with N contain nuts
All prices are in AED and are inclusive of 10% Municipality fees and 10% service charge
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