Dunes

The spice routes did not produce simple food. They produced one of the world's most complex flavour traditions — accumulated over centuries of trade, exchange, and adaptation. Chef Al-Rashid's programme at Dunes is an attempt to honour this complexity with contemporary precision. The mezze table is assembled daily from preparations that require, in some cases, three days of work. The lamb is slow-cooked for twelve hours in a pit oven modelled on the traditional Arabic method. The flatbreads are made from heritage wheat varieties sourced from Jordan and the Egyptian delta. This is not fusion. It is return.