Lunch & Dinner

Lunch is warmly welcoming you starting at 1:00 PM on weekdays and 3:00 PM on weekends

Soup 1 Salad 4 Cold Mezze 3 Hot Mezze 5 Oven 4 Chicken 2 Lamb 5 Seafood 2 Beef 2 Side 4

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Soup

Leek & Potato Soup

Inspired by comforting classics, this leek and potato soup is elevated with fresh chives, chili oil, and crispy leek.

390 cal

SAR 28

Salad

Green Olives Salad

A live embodiment of the flavors of Northern Saudi Arabia, inspired by the spirit of classic Mediterranean
salads, featuring Al-Jouf olives, fresh parsley, ripe tomatoes, green onions, toasted walnuts, and a pepper paste dressing.

395 cal

SAR 34

Authentic Garden Salad

Inspired by classic Eastern Mediterranean salads, we present it with a Wadi twist, drawn from the traditional recipe. Featuring freshly chopped tomatoes, cucumber, finely sliced red onion, sweet pepper, and fresh parsley, all brought together with a rich dressing.

85 cal

SAR 37

Hals

A flavor-packed salad inspired by Latin cuisine, featuring tender chicken breast, slices of avocado, a mix of fresh lettuce and grilled corn. It's topped with crusty bread crisps seasoned with "Dukkah Madiniyah," and finished with
a refreshing coriander dressing that adds a delicate Hijazi touch to the dish.

450 cal

SAR 49

Aslat

A salad inspired by the rustic cuisine of southern France, yet deeply rooted in our heritage. It features fresh heirloom tomatoes, cucumber, baby arugula, and red lettuce, all wrapped in a delicate smoked Eqt dressing and topped with rich Al-Jouf olives.

450 cal

SAR 48

Cold Mezze

Muhammara labat

Inspired by the Levantine muhammara,but elevated with our identity and local ingredients. Fire-roasted tomatoes and peppers blended with toasted almonds and rich date molasses, served with freshly baked Qursan bread.

420 cal

SAR 39

Jdees egplant

Inspired by Middle Eastern cuisine, reimagined in WADI style with a touch from Northern Saudi Arabia. A smooth,
smoky eggplant purée blended with silky yogurt, topped with extra virgin spicy olive oil from Al-Jouf.

204 cal

SAR 39

Lubb

Inspired by classic European bone marrow dishes,but infused with a Saudi spirit rooted in the South. Tender slow-cooked wagyu beef blended with roasted bone marrow, served over silky hummus and finished with Southern Rodifah ghee.

450 cal

SAR 72

Hot Mezze

Jaranchini

Inspired by Italian arancini, reimagined with a creative Saudi twist. Crispy golden crushed wheat balls filled with smoked mozzarella, set on a smooth layer of tomato sauce , and finished with a sprinkle of aged pecorino cheese.

600 cal

SAR 48

Mantuyoza

WADI-style Mantu, blending Asian cooking techniques with the rich flavors of a Hijazi-inspired filling. Steamed and
pan-seared, these dumplings are stuffed with a savory mix of beef and lamb fat, finished with a touch of spicy ponzu oil.

390 cal

SAR 64

Ethlab

A dish that embodies the balance of the East and the essence of Hijaz. Crispy fried kibbeh stuffed with spiced minced meat, parsley, and onions, topped with walnut butter, and served over a layer of yogurt with
dill oil, chili oil, and dried Madinah mint.

380 cal

SAR 49

Hattat

Inspired by American cuisine and served with Wadi’s signature spices. Slow-cooked Wagyu beef, caramelized to perfection, served on sourdough bread with pickled cucumber.

350 cal

SAR 64

Vegetables mujj

Inspired by stuffed dishes from both Arab and Mediterranean cuisines, with Wadi’s unique flavor. Sun-dried eggplant and red pepper filled with spiced lamb and fresh herbs, cooked in a rich tomato sauce.

480 cal

SAR 67

Oven

Cheese pie

Inspired by cheese bread dishes from Middle Eastern and Italian cuisines, presented with an elegant touch of Saudi ingredients. Local baked bread with melted Kashkaval cheese, served with delicate slices of black truffle.

540 cal

SAR 26

Bashik

A creation inspired by toasted bread dishes from Eastern cuisine, reimagined through one of the Western region’s most iconic plates. Local bread topped with Qashqawan cheese, baked over spiced minced meat seasoned with tahini, Qassim leeks, and Hijazi spices, finished with a touch of date molasses.

450 cal

SAR 47

Ahlas pasta

Inspired by baked pasta dishes from Serbian and Italian cuisines, elevated with a bold Saudi twist in the pesto. Baked pasta in a creamy béchamel sauce with sweet peppers, swirled with Ajvar sauce, and topped with a distinctive Saudi-style pesto.

SAR 110

Saudi Shepherd's Pie

Saudi Shepherd’s Pie is a Middle Eastern-inspired adaptation of the classic British shepherd’s pie, featuring slow-cooked lamb chunks simmered with onions, garlic, local spices, and tahina, then topped with creamy potato purée and Parmesan cheese before being baked until golden. Finished with ghee and fresh parsley, this hearty dish combines traditional comfort food with rich Saudi flavors.

720 cal

SAR 148

Chicken

Lejaj

Inspired by traditional grilled dishes of the Middle Eastern cuisine, infused with the bold flavors of Saudi
spices. Grilled local chicken thigh, coated in chili pepper paste and finished with a tangy sprinkle of sumac.

336 cal

SAR 58

Wadad

Inspired by the Japanese “yakitori” grilling style, presented with a Saudi twist. Chicken thighs marinated in WADI’s signature spices, grilled and served over steamed rice cooked with zucchini, carrots, and a fragrant raisin stuffing infused with kadi water and saffron. Accompanied by a side of smoked eggplant duggus.

1000 cal

SAR 154

Lamb

Lamb Leg ekmah

Inspired by the slow-cooking techniques of European cuisine, presented with a luxurious Saudi touch, served with rice.

1200 cal

SAR 220

Lamb chops

A dish inspired by the rich flavors of the Maghreb, presented with a modern twist and local ingredients. Charcoal-grilled local lamb ribs, served with creamy mashed potatoes and a luxurious meat jus infused with dried plum sauce.

643 cal

SAR 208

SAUDI Lamb

Traditional Qursan bread soaked in a rich tomato sauce with green beans, pumpkin and lumi, served with tender local lamb and finished with onions.

SAR 160

Wadi Lamb

American rice gently cooked in rich meat broth,served with tender local lamb.

SAR 160

The Wadi Lamb Neck

Rooted in Saudi culinary traditions, tender slow-braised lamb neck meets silky hummus and Muhammara Labat, our interpretation of a beloved Middle Eastern classic.
Paired with fragrant American rice, tahini sauce and honey-chilli, creating a harmony of smoky, nutty, creamy and sweet flavours.
The experience ends with homemade vanilla ice cream — simple, nostalgic and beautifully refined.

1385 cal

SAR 199

Seafood

Hanoos

Inspired by Mediterranean cuisine, featuring the traditional Hasawi Mufallaq. Toasted cracked wheat cooked in a rich shrimp broth with tomatoes, bell peppers, and blended Parmigiano. Served with grilled shrimp and charred lime.

1100 cal

SAR 135

Batan grilled fish

A dish inspired by the traditional Eastern Province "Mutafiy" fish, reimagined with refined elegance and a touch of French culinary influence. Deboned fish, charcoal-grilled to perfection, served with a rich Mutafiy sauce made from tomatoes, tamarind, and aromatic herbs, accompanied by a dill-infused tahini sauce and roasted potatoes.

1300 cal

SAR 249