Levantine charcoal grill · Jumeirah Beach Road

Sumac & Ember

Nothing leaves our kitchen without meeting the fire first — oak charcoal, olive wood and the patience of a twelve-hour flame.

Reserve a table View menu

Coals lit daily from 12:00 Sun–Thu 12:00–00:30 Fri–Sat 12:00–01:30

The menu

Order a few mezze, something from the coals, and keep the bread coming. Everything is built to share.

Mezze

Cold & warm · to start

Hummus beiruti

AED38

Whipped chickpea, green chilli, parsley, cumin oil. VGF

Muhammara

AED36

Fire-roasted red pepper, walnut, Aleppo chilli, pomegranate molasses. V

Baba ghanoush

AED36

Aubergine blistered directly on the coals, tahini, smoked salt. VGF

Fattoush, sumac crisps

AED42

Purslane, radish, little gem, toasted flatbread, a heavy hand of sumac. V

Halloumi & thyme honey

AED44

Grilled over olive wood, wild thyme honey, black sesame. VGF

Batata harra

AED32

Crisp potatoes, coriander, garlic, chilli, lemon. VGF

From the Coals

Oak charcoal · olive wood

Lamb shoulder for two

AED245

Buried in embers for twelve hours, pulled at the table, freekeh, pickled onion. GF

Shish taouk

AED78

Yoghurt-marinated chicken thigh, toum, charred tomato, pickled turnip. GF

Lamb kofta, tahini

AED92

Hand-minced lamb, pine nuts, warm tahini, sumac onions.

Whole sea bream

AED138

Grilled in a cage over olive wood, za’atar, burnt lemon, tarator. GF

Wagyu arayes

AED96

Spiced wagyu pressed into flatbread and crisped on the grill, mint labneh.

Ember cauliflower

AED58

Whole head roasted in the ashes, tahini, dukkah, pomegranate. VGF

Sides

For the table

Ember flatbread

AED14

Baked on the hearth wall, brushed with olive oil and za’atar. V

Vermicelli rice

AED22

Toasted vermicelli, ghee, a little cinnamon. V

Smoked freekeh

AED26

Green wheat, brown butter, almonds, herbs. V

Coal-grilled vegetables

AED28

Courgette, onion, peppers, sumac dressing. VGF

House pickles

AED18

Beetroot turnip, chilli cucumber, green olives. VGF

Desserts

Something sweet, still warm

Knafeh

AED42

Akkawi cheese, shredded kataifi, orange-blossom syrup, finished over the coals. V

Mouhalabieh

AED32

Rosewater milk pudding, pistachio, dried rose. VGF

Ember-roasted figs

AED38

Figs blistered in the ashes, labneh, date syrup, sesame. VGF

Halawa ice cream

AED34

Tahini halva ice cream, carob molasses, sea salt. VGF

Drinks

Pressed, brewed & poured

Jallab

AED26

Grape molasses, rose water, smoked date, pine nuts on crushed ice.

Lemon & mint

AED24

Fresh pressed lemons, a fistful of mint, blended to frost.

Sumac spritz

AED34

Zero-proof: sumac cordial, pink grapefruit, sparkling water, thyme.

Ayran

AED18

Salted yoghurt, whisked frothy, dried mint.

Cardamom coffee pot

AED28

Lebanese coffee boiled on the embers, served with two dates.

Fresh mint tea

AED22

Green tea, spearmint, a little sugar on the side.

V vegetarian GF gluten-free · Prices in AED, inclusive of VAT

The fire

We don’t own a gas burner.

Every plate at Sumac & Ember is cooked over one long hearth — built by hand, lit at ten every morning and fed until the last table leaves.

Our grill master Rami learned on a rooftop in Achrafieh, where his grandfather cooked for the whole building on Sundays. The rules haven’t changed: patience, a little salt, and knowing the fire better than the meat.

01Oak charcoal for heatDense, clean-burning lump charcoal holds a steady 480°C at the grill bars all night.
02Olive wood for scentPrunings from old groves are thrown on just before plating — a sweet, fruity smoke you taste on the bread.
03Twelve hours for the lambShoulders are wrapped in vine leaves and buried in the dying embers at noon, ready for midnight.

Chef’s set menu

Six courses, one fire

AED 295per person · whole table

Course I
Bread & smoke
Hearth flatbread, Koura olive oil, za’atar, smoked butter.
Course II
The mezze round
Hummus beiruti, muhammara, fattoush with sumac crisps.
Course III
Raw & bright
Yellowfin kibbeh nayyeh, bulgur, mint, a cold-pressed sumac oil.
Course IV
From the fire
Twelve-hour lamb shoulder, smoked freekeh, pickled shallot.
Course V
Knafeh from the coals
Akkawi, kataifi, orange-blossom syrup, crushed pistachio.
Course VI
Coffee & dates
Cardamom coffee boiled on the embers, Medjool dates, halawa.

Served to the whole table, minimum two guests. Vegetarian set available on request. Book the set menu

Guests

Said by the fire

The lamb shoulder fell apart at a touch, and the bread tasted of olive wood. I’ve been thinking about it all week.

★★★★★Nadia · Chef’s counter

Best hummus beiruti outside Beirut. The knafeh comes out still bubbling.

★★★★★Omar · Terrace

We booked the set menu for my dad’s birthday. Six courses, zero rush, and the staff remembered his name.

★★★★★Priya · Indoor

Find the smoke

Hours

Sunday – Thursday: 12:00 – 00:30
Friday – Saturday: 12:00 – 01:30
Kitchen last orders: 45 min before close

Address

Sumac & Ember
Jumeirah Beach Road, Umm Suqeim 1
Dubai, United Arab Emirates
Valet parking from 18:00

At home

Mezze and grills travel well. Lamb shoulder for two is available for delivery from 18:00.

Order on Talabat Order on Deliveroo