Charcoal quail
Ember-grilled, date molasses, burnt lime.
Dinner, after dark
An evening you taste in the dark
Contemporary fine dining under a single warm light. Seasonal plates, low music, and time that slows down.
We cook for the hour when the city goes quiet
Season first
The menu follows the market, never the other way around.
One warm light
Every plate is composed for the way it is seen — and remembered.
Unhurried
A table here is yours for the evening, not the seating.
Signature
Plates that define the night
Saffron tagliolini
Aged butter, preserved lemon, bottarga.
Nocturne short rib
Twelve hours, smoked bone jus, black garlic.
The evening, course by course
You arrive to shadow and a single light on the table. The room lowers its voice.
The first plates are quiet — something to share, something to pour.
The kitchen sends the night's centre: fire, smoke, and patience on one plate.
It ends slowly. Dessert, a last glass, and no one hurrying you home.
The hands behind the fire
I learned to cook at my grandmother's table, then in kitchens from Beirut to Copenhagen. Nocturnal is where those two lives meet — the warmth of home and the discipline of the pass, plated for the dark.
Karim Sadek
Chef & Founder
The room
Low light, long tables, warm brass
The most quietly confident dinner I have had in the city. It felt like a secret worth keeping.
The most quietly confident dinner I have had in the city. It felt like a secret worth keeping.
Reservations
Hold a table for the evening
Seatings from 7pm. Private room for parties of eight and above.
- ✓ Free cancellation up to 24 hours
- ✓ Dress: smart evening
- ✓ Vegetarian and halal menus on request
Find us after dark
- Tue – Thu: 7pm – 1am
- Fri – Sat: 7pm – 2am
- Sun – Mon: Closed