Moments

Moments

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• Turkish egg breakfast

  Sourdough, sunny side up eggs, lamb sujuk and onion labneh, with smoked chilli ghee for a little kick.

  

• Kameel and chocolate

  Smooth folds and careful spreading. A little messy, and very satisfying.

  

• Sourdough pizzas

  Four sourdough pizzas joined the menu at Nad Al Sheba, from bkry OG Pepperoni to Truffle Wild Mushrooms.

  

• Rice pudding soft serve

  Rice pudding churned into soft serve, with salted date caramel and puffed rice. Only at Nad Al Sheba.

  

• Made to settle in

  Every table, chair and corner of light is there so you can slow down and stay a while.

  

• Truffle fettuccine

  Handmade pasta with truffle cream, black truffle and caviar.

  

• One of each

  Pistachio, almond or pecan. Different toppings, one shared process.

  

• Our anniversary truffles

  For our second birthday we made a small truffle box as a gift: white chocolate cardamom, hazelnut crunchy and coffee caramel.

  

• At Saba Sanabel Farm

  We spent harvest time on the farm that grows the Emirati wheat we mill for our breads.

  

• The open bakery

  Freshly baked goods line the open bakery, so the queue is part of the fun.

  

• Edible flower pots

  For World Earth Day, Chef Kameel made a chocolate flower pot for our workshop guests, with fudge cake, crémeux and a crunchy chocolate soil.

  

• Fresh sourdough

  The crackle of the crust and the warmth still in the middle. That is how you know a sourdough is freshly baked.