Plate 01Fish
Seared sea bass, saffron butter
Skin crisped in clarified butter, saffron beurre blanc, samphire, finger lime.
Fire, salt, and time
Chef Khaled Sobhy cooks Levantine heritage with French precision. Sixteen years, four kitchens, one steady hand.
Charcoal at 340Butter, brownedPlate warmedHerbs, lastEst. 2009
Est. 2009
The signature plates
Nine dishes carry the kitchen. Four of them are on the pass tonight.
Plate 01
Plate 02Main
Charcoal beef, leek ash
Striploin over binchotan, smoked marrow cream, black olive crumble, charred leek.
Plate 03First
Beet carpaccio, dukkah labneh
Red and golden beet sliced thin, dukkah crusted labneh, pomegranate molasses, sorrel.
Plate 04Sweet
Pistachio semifreddo, spun sugar
Pistachio semifreddo under a spun sugar dome, sour cherry, gold leaf, mint.
Kept count
- Years in professional kitchens
- 0Years in professional kitchens
- Cities cooked in
- 0Cities cooked in
- Tasting menus written
- 0+Tasting menus written
- Private dinners served
- 0+Private dinners served
How the kitchen works
Four rules, kept every service.
01
We buy at dawn
Vegetables from the Jordan Valley the morning they are cut. Fish twice a week. Nothing frozen.
02
Fire decides
Charcoal, olive wood, and a pan hot enough to scare you. The crust is the flavour.
03
The larder waits
House miso, koji, fermented chillies, six week yoghurt. Some jars are older than the kitchen.
04
Plating is timing
Ninety seconds from pass to table. Every element on the plate earns its place.
One service, four moves
Scroll through a Friday night, frame by frame.
01
Fire
Binchotan lit at four. The grill is never cold when service starts.
02
Rest
Dough and meat both wait longer than cooks want. Time is an ingredient.
03
Plate
Ninety seconds from the pass. Sauce last, herbs after the sauce.
04
Serve
The plate leaves with the chef who made it. No runners in this kitchen.
The long route here
From a market stall in Amman to a pass in Dubai, then back home.
- 2009
Commis, hotel kitchen
Amman, Jordan
Started on the vegetable section. Learned knife work from a chef who counted every gram.
- 2012
Fish section, two star kitchen
Paris, France
Two years of fish, sauces, and silence. The sauces taught me patience.
- 2015
Sous chef, coastal trattoria
Rome, Italy
Market cooking on the coast. Local produce, short menus, no waste.
What was written
He cooked in our garden and left the kitchen cleaner than he found it. Nobody talked during the lamb.
Two hundred guests and every plate arrived hot. People are still asking about the beet course.
Three hours and I can finally hold a knife properly. The dough lesson alone was worth it.
Kitchen notes
Short writing about heat, salt, and patience.
Compose a menu
Brief the sous. It writes a docket, you send it to the pass.
Docket 0412
- 018 guests / Friday / charcoal
- 02No shellfish, one dairy free
- 03Seven courses, 19:30
- 04Wine and tea pairing, no alcohol
Written by the pass agent