Created in tribute to the delicate and delicious flavours of French and Japanese cuisine, NETTE’s dishes are as delicious as they are nourishing.
Breakfast
STRAWBERRY MATCHA ACAI BOWL
(V) (N) (G) (DF)
60 AED
Blended banana, strawberry, blueberry, matcha, acai purée, almond milk and flaxseed. Topped with housemade granola, coconut flakes, blueberries, chia and sunflower seeds.
60
YOGURT BOWL
(VE) (N) (D) (G)
50 AED
Full fat yogurt, blueberries, housemade granola, and peaches, drizzled with honey.
*VEGAN OPTION AVAILABLE
50
MATCHA OVERNIGHT OATS
(D) (G) (VE) (N)
55 AED
Oats mixed with chia seeds, matcha, brown sugar, yogurt and blueberries. Topped with housemade granola, fresh berries and agave syrup.
*VEGAN OPTION AVAILABLE
55
KETO MISO BENEDICT
(D) (GF) (VE)
60 AED
Two poached eggs on avocado and marinated seaweed. Topped with miso brown butter hollandaise, dried capers and pickled shallots.
*ADD ON BEEF BACON / SMOKED SALMON
60
MISO BENEDICT
(D) (G)
72 AED
Two poached eggs with a choice of smoked salmon or beef bacon, and rocket, on a toasted country sourdough bread. Topped with miso brown butter hollandaise, dried capers, and pickled shallots.
72
EGG SANDO
(D) (G) (VE)
58 AED
Hard boiled eggs mixed with togarashi spice, mayonnaise and chives, (served cold) in a toasted brioche bread. Served with a spicy seaweed salad.
58
WAKAME SEAWEED OMELETTE 70 & MISO MAYO
(D) (G) (VE) (S)
70 AED
*EGG WHITE OPTION
76 AED
Omellette made with soy sauce and cream, marinated seaweed. Served sweet miso mayonnaise, sautéed shitake mushroom, crispy capers, bean sprouts, herbs, and sourdough toast.
70
76
JAPANESE EGG CROISSANT
(G) (D) (VE)
66 AED
Unsberg lettuce, avocado, nori strips, kewpie mayonnaise, togarashi spice and a choice of fried or scrambled egg served in a baked croissant.
66
JAPANESE INSPIRED AVOCADO TOAST
(G) (V) (S)
60 AED
Smashed avocado, baby rocket, crushed black pepper and yuzu oil, on a toasted sourdough bread topped with yuzu pearl, smoked salt, chilli flakes and roasted sesame seeds.
*ADD ON BEEF BACON / EGGS / SMOKED SALMON
60
Sandwiches
MISO BRAISED BEEF FRENCH DIP SANDWICH
(G) (D)
78 AED
Miso braised beef brisket and fontina cheese in a toasted olive ciabatta bread, with a rich miso au jus. Served with a spiced seaweed salad.
78
CRISPY CHICKEN SANDWICH
(D) (G)
70 AED
Crispy crumbed chicken breast, lightly pickled cucumber, sliced tomato, Japanese mayo with housemade garlic tonkatsu sauce on a toasted potato bun. Served with a salad.
70
AVOCADO AND SEAWEED SALAD SANDWICH
(G) (V)
68 AED
Avocado, sliced tomato, spiced seaweed salad, alfalfa sprout and vegan mayonnaise in country sourdough bread. Served with a side salad.
*GLUTEN FREE BREAD AVAILABLE
68
SMOKED SALMON CREAM CHEESE TARTINE
(D) (G) (SF) (S)
70 AED
Anori (infused with dried seaweed) cream cheese, smoked salmon on a toasted sourdough bread. Garnished with pickled onion, capers, sesame and radish.
70
JAPANESE STYLE BURGERS
(D) (G) (S)
82 AED
150g grassfed beef patty (made with leeks, gluten-free soy sauce, miso & sesame oil), napa cabbage, Japanese Takoyaki sauce and kewpie mayonnaise on a toasted potato bun. Served with choice of fries or salad.
82
SALADS
MISO CAESAR SALAD
(D) (G) (VE)
64 AED
Romain lettuce, napa cabbage, red cabbage, crispy wontons. Dressed with miso mayonnaise dressing.
*ADD ON GRILLED CHICKEN / SHRIMP
64
GREEN SALAD
(DF) (GF) (N)
60 AED
Mixed lettuce, slice black olives, shredded carrots, roasted almonds, cherry tomato, cucumber,
fresh basil. Dressed with a Japanese balsamic vinaigrette.
60
KALE QUINOA SALAD
(D) (GF)
64 AED
Shredded kale, grated green apple, white quinoa and parmesan cheese. Dressed with a miso vinaigrette.
64
CHINOIS CHICKEN SALAD
(N) (S)
66 AED
Sous vide chicken breast, red radicchio, fresh mango, mixed greens, mix cabbage and carrots. Dressed with a peanut vinaigrette.
66
SMOKED SALMON & AVOCADO SALAD WITH PONZU DRESSING
(GF) (DF) (SF) (S)
68 AED
Smoked salmon, rocket, avocado, cucumber and gomasio. Dressed with olive oil, sesame oil, lemon juice, mirin, honey, tamari soy sauce and togarashi spice.
68
ASIAN PRAWN, AVOCADO & ORANGE SALAD
(D) (GF) (SF) (S)
69 AED
Poached prawns, avocado, orange segments, mixed lettuce and toasted sesame seed. Dressed with sweet chilli mayo.
69
MAINS
JAPANESE MISO EGGPLANT
(V) (DF) (GF) (S)
75 AED
Triple-cooked and fried eggplant basted in a miso sauce. Served with steamed jasmine rice, garnished with green scallions, roasted sesame seeds, and candy beets.
75
PONZU CHICKEN
(GF) (DF) (S)
78 AED
Boneless crispy chicken thighs cooked in a ponzu sauce, steamed bok choy and shimeji mushrooms. Served on steamed rice with furikake spice.
78
MIRIN GLAZED SALMON FILLET WITH MISO AUBERGINE PURÉE
(GF) (D) (SF)
90 AED
Pan seared and baked salmon fillet. Served with miso aubergine purée, sautéed bok choy, and mirin sauce. Garnished with herbs and radish.
90
YUZU PONZU CRISPY SALMON WITH ASIAN PEAR AND CELERY SALAD
(DF) (GF) (S) (SF)
95 AED
Atlantic salmon marinated in yuzu ponzu sauce with sautéed sweet potatoes, scallions, celery, and pear salad. Garnished with herbs and beetroot.
*ADD ON STEAMED JASMINE RICE
90
CHILLI GARLIC PRAWNS
(SF) (GF) (DF) (S)
85 AED
Pan seared prawns with chilli & garlic sauce. Served on steamed jasmine rice. Garnished with spring onion, toasted white sesame seeds and fresh deseeded Asian red chilli.
85
JAPANESE MUSTARD GRILLED BEEF TENDERLOIN
(GF) (D) (S)
155 AED
200g grilled beef tenderloin, pan fried crispy potatoes and asian beans. Finished with a miso soy demi glaze.
155
DESSERTS
YUZU CHEESECAKE
(D) (G) (VE)
50 AED
Unbaked housemade granola crust, yuzu cheesecake mix. Served with mango compote, roasted coconut flakes and mint leaves.
50
JAPANESE CRÈME BRULÉE BUTTERMILK 52 PANCAKES
(D) (G) (VE)
52 AED
Buttermilk pancakes, topped with crème brulée custard and burned cassava sugar.
52
MATCHA PAIN PERDU
(G) (D) (S) (VE)
55 AED
Brioche bread soaked in a matcha custard mix, pan fried and baked. Served with maple sesame brûlée banana, fresh mixed berries, passion fruit and matcha ice cream.
55
MATCHA CHEESECAKE BROWNIES
(G) (D) (VE)
55 AED
Dark chocolate brownie topped with matcha cheesecake mousse. Served with fresh berries and a dusting of ceremonial grade matcha.