PLAY
WITH FIRE
INA offers experience-driven dining that delivers flame-grill food at its most pure and primal.
With a focus on seasonal produce and a return-to nature approach, INA’s culinary philosophy is quite simple; “fire never fails”.
INA is an innovative new lifestyle concept by Fundamental Hospitality and Chef Glen Ballis, celebrating the ancient art of open-fire cooking and delivering flame-grilled cuisine at its most pure and primal.
Padron peppers, smoked salt 60 (v)
Grilled violet artichokes, tomato, pecorino 200 (o, d, v)
Char-grilled asparagus, whipped ricotta, bottarga 60 (v)
Romaine lettuce, lemon tuna tonnato sauce, parmesan 95 (s, d, e, o, v optional)
Westholme beef carpaccio, caviar, green dressing 450 (s, o)
Grilled Carabinero prawn, lemon480 (s)
Charred Romero pepper, ricotta, quince jam 65 (o, g, d, v)
Westholme beef tartare, caviar, potato gratin390 (s, o, d)
Tuna tartare, truffle, potato gratin145 (s, o, d, m)
Stracciatella, smoked grapes, olive oil90 (d, v)
Tomato carpaccio, green herb purée60 (o, v)
Scallop on the half shell, café de Paris butter190 (s, o, d)
Kamchatka crab toast120 (s, e, d, g, n)
Seared foie gras, fig jam, brioche160 (g, d)
Burrata, olive oil90 ( add 15g caviar +360 ) (d, v)
Bluefin tuna tartare, caviar 500 (s)
Caviar, fire-toasted brioche 450 (s, g, d)
Sea urchin, caviar, potato gratin 580 (s, g, d)
Carabinero prawn, pink peppercorndressing480 (s)
Fremantle octopus, herb vinaigrette,calamansi110 (s, o)
Japanese tuna toro, tomato passionfruit 150 (s)
Olive flounder, wasabi, yuzu dressing115 (s)
Pink bream, charred jalapeno70 (s)
Salmon tataki, melon, ginger dressing75 (s, o)
Greek seabass, citrus dressing75 (s)
Japanese Hamachi, blood orange dressing95 (s)
Hokkaido scallop, celery kiwi fruit dressing155 (s, o)
(s- seafood, g- gluten, o- onion, d- dairy, e- egg, m-mushroom, n-nuts)
All prices are in AED, inclusive of 10% service charge and 5% VAT. Subject to 7% municipality fee
Gundagai lamb rump, chimichurri, potato fondant 220 (o, d)
Oven-baked crab rice, tomato salsa 380 (s, d, o)
Blackened eggplant, tomato, herb dressing 150 (o, v)
Roast and confit Silver Hill duck, Swiss chard, apple puree, truffle jus310 (d, m)
Scottish langoustine, garlic butter, Sicilian lemon 400 (s, o, d)
Rotisserie corn-fed chicken, green peppercorn sauce, spinach 250 (d, o)
Kamchatka crab leg, potato foam 300 (s, d)
Whole Greek seabass 580 (s)
Whole seabream (900g) 350 (s) / (fillet) 180 (s)
Seasonal mushroom ragout, couscous, ricotta 280 (d, m, g, v)
Cowgirl Prime ribeye, split bone 440g (to share)800
Kansas Prime striploin on the bone 440g (to share)750
Tomahawk 1.2kg (to share) 1500
T-Bone 900g (to share) 1200
Tenderloin 220g550
Striploin 380g560
Ribeye 380g560
Broccolini55
Tomato, cucumber, red onion, olive oil45 (o)
Chargrilled peas, edamame, mint55
Hasselback potato65 (o, d)
Semidried tomatoes, oregano, tete de Moine45 (o, d)
Tratte potato, garlic butter55 (o, d)
(s- seafood, g- gluten, o- onion, d- dairy, e- egg, m-mushroom, n-nuts)
All prices are in AED, inclusive of 10% service charge and 5% VAT. Subject to 7% municipality fee