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The full menu

Nine plates in order. Open any of them to see how it is built.

  • Amman atelier
  • Nine plates
  • Written weekly

  1. Seared sea bass in saffron butter with samphire and viola flowers

    Build

    1. 01Whole sea bass, filleted on the pass
    2. 02Saffron from the valley, bloomed in butter
    3. 03Samphire, viola, finger lime
    4. 04Black tuile lattice, baked to order
    Origin
    Red Sea, daily line catch
    Season
    All year

  2. Sliced charcoal grilled beef with grilled leek and smoked cream on slate

    Build

    1. 0145-day aged striploin, cooked on binchotan
    2. 02Bone marrow, smoked then whipped
    3. 03Black olive crumble, dehydrated overnight
    4. 04Leek burnt in the embers, ash kept
    Origin
    Local farms, dry aged in house
    Season
    Autumn, winter

  3. Beet carpaccio with labneh quenelle, pomegranate seeds and sorrel

    Build

    1. 01Beet roasted in salt, sliced on the mandoline
    2. 02Labneh hung for 24 hours, crusted in dukkah
    3. 03Pomegranate molasses, reduced twice
    4. 04Sorrel and red vein leaves, cut to size
    Origin
    Jordan Valley growers
    Season
    Winter, spring

  4. Pistachio semifreddo with spun sugar dome and sour cherries

    Build

    1. 01Aleppo pistachio, ground the same morning
    2. 02Sugar dome pulled at 150 degrees
    3. 03Sour cherries, poached in their own juice
    4. 04Edible gold, mint from the roof
    Origin
    Aleppo pistachio, local dairy
    Season
    All year

  5. Freekeh risotto finished with brown butter and sage

    Build

    1. 01Green wheat smoked over olive wood
    2. 02Stock stirred in one ladle at a time
    3. 03Sheep yoghurt aged six weeks
    4. 04Brown butter, sage fried until it cracks
    Origin
    Karak plateau
    Season
    All year

  6. Cold cucumber broth with trout roe and sesame

    Build

    1. 01Cucumber pressed, juice clarified twice
    2. 02Trout roe cured in house salt
    3. 03Sesame toasted to the second
    4. 04Ice mint frozen in liquid nitrogen
    Origin
    Local trout farms
    Season
    Summer

  7. Sourdough loaf sliced with green zaatar butter

    Build

    1. 01Starter fed since 2021
    2. 02Butter churned weekly, salted by hand
    3. 03Zaatar blended with olive oil the same day
    4. 04Bacon fat replaced with lamb fat, for our guests
    Origin
    Ajloun olive oil
    Season
    All year

  8. Lamb ribs glazed in sumac jus with burnt onion

    Build

    1. 01Ribs cooked twelve hours at 68 degrees
    2. 02Sumac picked in Ajloun, ground coarse
    3. 03Onions burnt whole, sweet inside
    4. 04Jus reduced three times, skimmed clean
    Origin
    Local sheep, mountain farms
    Season
    Autumn, winter

  9. Roasted figs with sheep milk ice and walnut oil

    Build

    1. 01Figs roasted with their leaves
    2. 02Sheep milk churned the day before
    3. 03Walnuts pressed for oil, not chopped
    4. 04Honey kept raw, never heated
    Origin
    Ajloun hills
    Season
    Late summer