Chef Shehab explains that at Savryn, he is taking the memories of the flavours he grew up with in Egypt and adding inspiration from the bold, spice-driven dishes he loved during his time cooking in Ghana. This philosophy is evident from the first bite. The “Snacks” set a playful tone, featuring the Kuku Paka Tartlet, which reimagines East African curry with shrimp and savory accents, and the Ostrich Sambousek, a refined twist on a classic, lifted by a spicy raspberry gel.
The appetizers showcase a daring interplay of cultures. The Fufu Crab Croquettes marry king crab with crispy yam fufu and a coconut-vanilla sauce—a dish that steps far outside the typical Dubai playbook. Another standout, the Ata Din Din, which translates to “fried pepper” in Yoruba, pays homage to Nigeria with a spicy pepper sauce balanced against tuna tartare and ginger crumbs. For pure comfort, the Golden Ribs offer braised Wagyu short ribs glazed in a rich African curry sauce, accompanied by flaky East African flatbread.
