Open Sesame (Hotel Indigo Dubai Downtown)

Smashed avocado on grilled sourdough with choice of topping: tomato & feta 65, organic poached egg 60, grilled mushrooms 70.

Selection of local cheeses with grapes, aged apricots, walnuts, toasted sourdough and date-ginger preserve.

Organic poached eggs on sautéed spinach and roasted mushrooms in avocado halves, topped with hollandaise. Base price 65; with salmon 90; with grilled turkey ham 80. Menu notes (Gluten-Free).

Homemade brioche infused with tres leches and cinnamon, served with forest berries, crème chantilly and salted caramel.

Regional broad beans with garlic, lemon, tomato, cumin, parsley and peppers, served with homemade pita. Regular 55; add poached eggs 58.

House Greek yogurt: plain 32, orange & kiwi 38, fresh berries 38.

House muesli with Greek yogurt, spirulina, forest berries, green apples, kiwi, caramelized banana, topped with roasted almonds and homemade granola.

Overnight oats and chia pudding with blueberries, raspberries, flaxseeds, and chia seeds, topped with caramelized banana and toasted almonds.

Homemade pancakes served with maple syrup and macerated berries.

Organic baked eggs on spiced tomato sauce, topped with feta and parsley. Served with homemade pita and olives.

Seasonal sliced fruits served with honey-infused yogurt.

Scrambled, sunny side up, fried, omelette, or poached. Served with hash browns and grilled tomatoes.

Crispy and light waffles served with fresh forest berries.

Two eggs any style with olives, feta, tomato, cucumber, foul medames and falafel. With orange juice and tea or coffee.

Assorted viennoiserie, seasonal sliced fruits, choice of yogurt, bread basket with butter, orange juice and choice of tea or coffee.

Two eggs to preference with marinated tomatoes, hash browns, sautéed mushrooms, chicken/beef sausages, turkey bacon and baked beans. With orange juice and tea or coffee.

Baked with vanilla sticks, topped with fresh mixed berries.

Choice of mango, raspberry, or lemon sorbet scoop with fresh tropical fruits.

Umm Ali with crispy puff pastry, finished with toasted whipped cream and powdered pistachio.

Blazed sugar crust, topped with fresh mixed berries.

Chocolate layered with egg-free sponge, served with cacao ganaches.

M2+ tenderloin steak, grilled. With pommes au gratin and your choice of signature sauce.

Australian grilled lamb chops with eggplant purée, grilled baby carrot, and a sticky molasses sauce.

Marinated chicken brochettes, tzatziki, chargrilled tomato, and Biwaz salad (sumac-dusted parsley & onion).

Grilled chicken breast with an herb-infused sauce. With pommes au gratin and Josperized baby vegetables.

Minced lamb, eggplant, and chickpeas, drizzled with tangy tomato sauce and bechamel, served with garlic bread.

On-the-bone Dover sole, pan-seared in butter, lemon, parsley, and capers.

Josperized fresh Scottish salmon with asparagus, baby carrot, and mashed potato.

Wagyu ribeye steak with truffle butter. With cheesy mashed potato, caramelized shallots and a balsamic glaze.

Rigatoni with burrata and eggplant in house plum tomato sauce. Finished with basil.

Tagliatelle with parmesan, sun-dried tomato, and porcini mushroom, topped with chicken julienne. Garnished with garlic-tomato salsa.

Finely sliced beetroot with avocado mousse, olive oil dust, micro-cress, balsamic dressing, and croutons.

Focaccia topped with Beyond Meat bolognese, jammy caramelized onions, cornichons, sun-dried tomato, and micro-cress. Served with a light side salad.

Buffalo cauliflower steak with grilled asparagus, baby carrots, and salsa vierge. Served with a side salad.

Roasted butternut squash with a light maple drizzle, tossed with pecans and kale. Sprinkled with sunflower seeds and fresh berries, finished with balsamic dressing.

Baked with tomato sauce, mozzarella, and basil, with three additional toppings of your choice from meat and seafood, vegetables and fruits, or cheese, oil and garnish add-ons.

Beef burger with onion, lettuce, tomato, and pickles, plus herby duxelles mushrooms, cheese, and truffle mayo. Served with fries.

Sautéed lobster and shrimps in signature mayo sauce, in a soft brioche roll with herbs and fries.

Traditional lentil soup finished with crispy croutons and lemon.

Light and creamy burrata on heirloom tomatoes, finished with crunchy hazelnut pesto oil and glazed balsamic.

Baby gem lettuce, cherry tomatoes, mixed herbs, and croutons in house dressing with parmesan. Add-ons: grilled chicken 20, grilled shrimp 30, grilled anchovy 25.

Crab meat patties, breaded and pan seared. Served with salsa vierge, fresh herbs, and classic Neptune sauce.

Marinated calamari and shrimps, battered and deep fried. With a zesty garlic-basil-tomato dip and a zingy lime aioli.

Tender grilled octopus tentacles. Served with crispy fingerling potato, fresh tzatziki, gremolata, and harissa purée.

Tender lentils tossed with finely diced vegetables, a light mustard dressing, and fresh herbs, finished with crumbled labneh and crispy croutons.

Sautéed shrimps on avocado with roasted cherry tomato and mesclun mix, finished with a spicy mayo drizzle and grated cured egg yolk.

Smoked salmon with fine herbs, light lemon gel, dill, mesclun mix, caperberries, and cream cheese.