A menu to linger over.

40 dishes to explorePrices in PKR

• 01Morning lightBrioche PerdueThick-cut brioche soaked overnight in vanilla custard, seared in cultured butter and finished with burnt-honey figs.Vegetarian1,850 PKR1,850 PKRDiscover
• 02Morning lightShakshuka NoorEggs baked in a slow pepper & tomato sofrito, spiced with roasted cumin, served with grilled sourdough from our own oven.VegetarianMild heat1,650 PKR1,650 PKRDiscover
• 03Morning lightCardamom French ToastSaffron-cardamom custard, caramelised banana, roasted coconut and a dusting of pistachio soil.Vegetarian1,750 PKR1,750 PKRDiscover
• 04Morning lightMarket Fruit & FlowersA composition of the morning market — citrus, stone fruit and berries — with elderflower, edible flowers and toasted seeds.VeganGluten-free1,250 PKR1,250 PKRDiscover
• 05Morning lightSmoked Salmon RostiCrisp potato rosti, cured salmon from the coast, caper cream and a soft hen's egg.2,150 PKR2,150 PKRDiscover
• 06Chef's recommendationEmber-Roasted CeleriacCeleriac roasted whole in ember ash until molten, lifted with brown butter, hazelnut and a sharp apple verjus.VegetarianGluten-free1,450 PKR1,450 PKRDiscover
• 07To beginCrisp Prawns, Green Chile AioliButterflied prawns in a featherlight batter, charred lime and a green chile aioli that arrives with a gentle heat.Spicy1,950 PKR1,950 PKRDiscover
• 08To beginBurrata & Burnt TomatoCreamy burrata over fire-roasted tomatoes, basil oil and torn sourdough crostini.Vegetarian1,650 PKR1,650 PKRDiscover
• 09To beginDuck & Fig TerrineSlow-cooked duck pressed with black figs and pistachio, served with pickled mustard seeds and grilled bread.1,850 PKR1,850 PKRDiscover
• 10To beginRaw Scallop, Finger LimeHand-dived scallop, coconut cream, finger lime pearls and a slick of chile oil.Gluten-freeMild heat2,200 PKR2,200 PKRDiscover
• 11Slow & warmingSmoked Tomato & BasilTomatoes smoked over applewood, blended silken with cream and finished with basil from the courtyard garden.VegetarianGluten-free950 PKR950 PKRDiscover
• 12Slow & warmingLentil & Ember OnionBlack lentils simmered with onions roasted directly in the coals, cumin and a spoon of house yogurt.VegetarianGluten-freeMild heat850 PKR850 PKRDiscover
• 13Slow & warmingCoastal ChowderHake, clams and new potato in a saffron-scented broth, finished with brown butter crumb.1,450 PKR1,450 PKRDiscover
• 14Garden & marketCharred Leaves, LabnehLittle gem and radicchio kissed by the grill, whipped labneh, hazelnut dukkah and preserved lemon.VegetarianGluten-free1,250 PKR1,250 PKRDiscover
• 15Garden & marketBurnt Citrus & FennelSegments of blood orange and grapefruit seared on the plancha, shaved fennel, black olive and mint.VeganGluten-free1,100 PKR1,100 PKRDiscover
• 16Garden & marketGarden PlateWhatever arrived that morning from the market garden — herbs, leaves, young roots — with a green goddess dressing.VeganGluten-free1,150 PKR1,150 PKRDiscover
• 17Chef's recommendationTruffle Mushroom Risotto NeroCarnaroli rice cooked in porcini stock, black truffle, aged parmesan and a spoon of mascarpone.Vegetarian2,350 PKR2,350 PKRDiscover
• 18Chef's recommendationCharred Lamb Rack, Saffron Beurre BlancNew Zealand lamb rack grilled over oak, rested in brown butter, finished with a saffron beurre blanc and garden herbs.Gluten-free3,950 PKR3,950 PKRDiscover
• 19From the kitchenChicken Supreme, VermouthCorn-fed chicken cooked sous vide, skin blistered over flame, served with a silken vermouth jus and pomme purée.Gluten-free2,450 PKR2,450 PKRDiscover
• 20From the kitchenCauliflower Steak, Brown ButterA whole cauliflower roasted in embers, cut into a single proud steak, brown butter, capers and raisin.VegetarianGluten-free1,550 PKR1,550 PKRDiscover
• 21From the kitchenDuck Breast, Cherry & Star AniseGressingham duck breast, skin like glass, with a sour cherry and star anise glaze and wilted greens.Gluten-freeMild heat3,450 PKR3,450 PKRDiscover
• 22Chef's recommendationThe Hearth Tasting — Seven MovementsSeven courses from the open hearth: market snacks, raw bar, ember vegetables, fish, meat, cheese and a dessert of fire.7,250 PKR7,250 PKRDiscover
• 23Chef's recommendationThe Noor Vegetarian ArcA full vegetarian journey — seven courses built around the hearth, from ember beets to a chocolate & olive oil finale.Vegetarian4,950 PKR4,950 PKRDiscover
• 24Chef's recommendationWagyu Rump, Bone Marrow ButterAustralian wagyu rump grilled over embered oak, rested, carved, finished with roasted bone marrow butter.Gluten-free5,950 PKR5,950 PKRDiscover
• 25Over the fire48-Day Dry-Aged RibeyeDry-aged in our own ageing room for forty-eight days, grilled rare over white oak.Gluten-free6,950 PKR6,950 PKRDiscover
• 26Over the fireLamb Cutlets, Za'atarLoin cutlets marinated in za'atar and olive oil, grilled over grapevine cuttings, served with smoked yogurt.Gluten-free3,850 PKR3,850 PKRDiscover
• 27Over the fireChicken of the Woods, Charred LeekThe grill's vegetarian claim to fame — wild mushroom 'steak' seared hard, with charred leek and mushroom butter.VegetarianGluten-free2,050 PKR2,050 PKRDiscover
• 28From the coastSea Bass en PapilloteWhole sea bass baked in parchment with fennel, citrus and herbs, opened at the table.Gluten-free4,250 PKR4,250 PKRDiscover
• 29From the coastCharred Octopus, Chorizo & PotatoOctopus braised until tender, charred over coals, with crisped chorizo and confit potato.Gluten-free3,850 PKR3,850 PKRDiscover
• 30From the coastScallops, Cauliflower & Brown ButterHand-dived scallops seared in brown butter, cauliflower purée and hazelnut crumb.Gluten-free3,950 PKR3,950 PKRDiscover
• 31From the coastPrawn & Saffron LinguineTiger prawns, saffron, chilli and white wine over hand-rolled linguine — the south of France meets the Arabian Sea.Spicy3,350 PKR3,350 PKRDiscover
• 32Rolled by handTagliatelle, White RagùSilk ribbons of egg pasta with a slow white ragù of veal and pork, parmesan and sage.2,450 PKR2,450 PKRDiscover
• 33Rolled by handRicotta & Lemon TortelliHand-pinched tortelli filled with sheep's ricotta and lemon, in brown butter with poppy seed.Vegetarian2,150 PKR2,150 PKRDiscover
• 34Chef's recommendationLobster Ravioli, BisqueRavioli filled with lobster and mascarpone, served in a coral bisque with chive oil.4,950 PKR4,950 PKRDiscover
• 35Rolled by handSpaghetti al PomodoroThe dish every chef must master — San Marzano tomatoes, hand-rolled spaghetti, basil and good olive oil.Vegan1,650 PKR1,650 PKRDiscover
• 36Chef's recommendationBurnt Honey PavlovaA crisp honey meringue with whipped vanilla cream, fresh seasonal berries and a bright berry reduction.VegetarianGluten-free1,450 PKR1,450 PKRDiscover
• 37To closeChocolate & Olive OilSingle-origin dark chocolate mousse, arbequina olive oil, flaked salt and a hazelnut praline shard.VegetarianGluten-free1,350 PKR1,350 PKRDiscover
• 38To closeSaffron Kulfi, PistachioKulfi set overnight with real saffron, crushed pistachio and a rose syrup that arrives at the table.VegetarianGluten-free1,250 PKR1,250 PKRDiscover
• 39To closeCitrus & Edible FlowersA bright composition of orange, blueberry and cream, dressed with edible flowers from the courtyard.VegetarianGluten-free1,350 PKR1,350 PKRDiscover
• 40To closeRed Velvet, Cream CheeseOur pastry chef's reimagining of the classic — beet-red velvet, cream cheese frosting, cocoa crumb.Vegetarian1,250 PKR1,250 PKRDiscover

Please open a dish for its ingredients, allergens and customisation options. Dietary labels describe the base recipe; add-ons may change them. Shared preparation areas mean we cannot guarantee the absence of cross-contact. This is a fictional dining demo.