Our Menu
City Social
Discover the innovative menu curated by chef Jason Atherton
To Start
Oysters (6 Pieces)
Tia Maria -
د.إ 120
Gillardeau -
د.إ 280
Tasazu dressing, shiso and matcha granita
Avocado, Daikon, Nashi Pear Salad
-
د.إ 80
Sesame & tofu dressing
Aged Beef Tartare
-
د.إ 90
Pickled shimeji, miso mayonnaise, egg jam, wagyu fat crouton
Wild Mushroom Ragout
-
د.إ 100
Toasted garlic brioche, parmesan, ponzu cured egg yolk
Fish and Chips
-
د.إ 120
Sea bass sashimi, apple oroshi, fennel salad
Koji Cured Scottish Salmon with King Crab
-
د.إ 150
Wasabi buttermilk, Ikura eggs
Smoked Grilled Beetroot Salad
-
د.إ 80
Roasted sesame, mirin, fujikko
Stuffed Tomato
-
د.إ 85
Miso aubergine, ricotta, ratatouille, tomato ponzu
Tempura Stuffed Courgette
-
د.إ 95
Kaffir lime, chili, provencal goat cheese, local truffle honey
Hand Dived Roasted Hokkaido Scallop
-
د.إ 180
Confit red pepper, barbecued corn, yuzu, roe vinaigrette
Maine Lobster Salad
-
د.إ 180
Yuzu kosho tomato, tomatillo salsa verde, sea herbs
Pasta & Rice
Raviolo of Shellfish
-
د.إ 100
Seaweed and mushroom jam, head spiced bisque
Aged Acquerello Parmesan Rice
-
د.إ 95
Braised trompettes
Surf & Turf King Crab Koshihikari Rice
-
د.إ 180
Braised wagyu short rib
Mains
Roasted Mediterranean Sea Bass
-
د.إ 220
Seaweed koshihikari rice, shellfish dressing
Australian Lamb Rack
-
د.إ 230
Teriyaki confit shoulder, BBQ miso aubergine, grilled onion
Grilled Maine Lobster
Half -
د.إ 210
Full -
د.إ 420
Mantou bun, chili crab sauce
Gochujang ‘Josper’ French Cod
-
د.إ 190
Peppercorn squid, braised pak choi, miso emulsion
Braised Smoked Wagyu Short Rib
-
د.إ 280
Spiced glaze, pomme aligot, alliums
Dover Sole
-
د.إ 360
Japanese citrus, seaweed butter
Miso Barley Grilled Baby Chicken
-
د.إ 180
Mizuna & coriander salad
Wood Fire Spring Vegetables
-
د.إ 140
Pickled cucumber, courgette, basil
Whole Dry-Aged Sea Bass
-
د.إ 390
Riviera salad, crushed potatoes
From The Wood Fire
All of our steaks are dry-aged and cooked over charcoal and served with Koffman's triple-cooked chips, mixed salad, Béarnaise and peppercorn sauces.
Wagyu Rump Cap (250g)
-
د.إ 260
Ribeye (300g)
Sanchoku Wagyu -
د.إ 350
Black Angus -
د.إ 310
Tenderloin (250g)
Sanchoku Wagyu -
د.إ 420
USDA Prime -
د.إ 360
Côte de Boeuf (1kg)
Rangers Valley wagyu -
د.إ 950
Black Angus -
د.إ 850
To share
Dry-Aged Sirloin (300g)
-
د.إ 310
Sides
Nori Caesar Salad
-
د.إ 40
With anchovy floss
Mixed Leaf Salad
-
د.إ 35
With lemon dressing
Seasonal Greens
-
د.إ 40
Smoked butter
Mashed Potato
-
د.إ 45
Koffman's Triple-Cooked Chips
-
د.إ 40
Koffman's French Fries
-
د.إ 40
In Togarashi salt
Crushed Potatoes
-
د.إ 40
With salted butter
Robata Grilled Asparagus
-
د.إ 55
Kimchi & parmesan
Desserts
Citrus Curd
-
د.إ 60
Lemon and orange oil sponge, merengue, yuzu sorbet
Miso Sesame Chocolate Parfait
-
د.إ 65
With white soy ice cream
City Social Ice Cream Game
-
د.إ 60
5 white flavoured ice creams with a card to guess the flavour
Pink Lady Apple Tarte Tatin
-
د.إ 160
With Madagascan vanilla ice cream, salted caramel
Sicilian Pistachio Soufflé
-
د.إ 85
Dark chocolate ice cream
Brunch
Sample menu
Small Plates
Garlic Sourdough Baguette
Fried Spiced Chicken
Dallas sauce
Aged Beef Tartare
Pickled shimeji, miso mayonnaise, salt & vinegar crouton
Koji Scottish Salmon with King Crab
Cucumber, dill and trout eggs
From the Seafood Trolley
Brittany Oysters
Served on ice
Poached Black Tiger Prawns
Marie Rose sauce
Scallop Ceviche
Avocado, wasabi
Larger Plates
Roast Cod with Piperade
Parsley and shallot salad
Black Angus Beef Rib Eye
Smoked Maître D butter
Aged Parmesan Risotto
Braised trompettes
Koffman Fries and Green Beans
From the Sweet Trolley
Cheesecake Choux Bun
Apple Doughnuts
White Chocolate and Coconut Panna Cotta
From the Cheese Trolley
Selection of British cheese served with crackers and apple chutney