Embark on a culinary journey at Gerbou Supper Club, a celebration of Emirati heritage. Michelin-starred Head Chef Ionel Catau and pastry virtuoso Chef Sahar Al Awadhi craft a culturally rich, avant-garde dining experience.
A crafted blend of homemade broth infused with the invigorating flavors of ginger, chili, lemongrass, and lemon, enhanced with a touch of saffron. This concoction has been thoughtfully designed to harmonize with our curated menu, ensuring a truly satisfying experience.
Mezze Board
Baba Ghanoush, curry leaf oil | labneh, Ghaf honey | Hummus and slow-cooked lamb | marinated olives | crispy olives | suneli khmeli crackers | date salad | Khameer bread.
Charred Cabbage & Labneh
Charred local cabbage with labneh and served with dill sauce.
Lamb Imam Bayildi
Crispy eggplant disks with Moroccan lamb ragu, crispy onion, hint of togarashi.
Wagyu Kebab
Black Lime Kebab, garnished with sumac red onion and served alongside our freshly baked paratha.
Tiger Prawn with Zataar Verde
Grilled U5 Prawn, seasoned with our signature Za’atar Salsa Verde.
Chicken Machbous
A traditional Emirati dish served with our house achaar and a refreshing kachumber salad and yoghurt.
Sago Custard
Emirati Tapioca Pudding, accompanied with Habbat Al Hamra and vanilla custard.
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