Lunch & Dinner

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

Fagaa 4 Soup 1 Salad 5 Cold Mezze 3 Hot Mezze 5 Oven 3 Main 8 Side 5 Dessert 7

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Fagaa

Fagaa, also known as Kamah, is a prized desert delicacy celebrated for its rarity, gentle aroma, and subtle depth of flavor. At WADI, we value it for its natural earthy character and deep cultural significance. Its clean, nutty profile allows it to shine in both classic Middle Eastern dishes and modern international cuisine. We have created a selection of dishes for you to experience and enjoy this exceptional ingredient.

SAUDI Consommé

A clear, delicately clarified meat broth infused with Saudi local truffle, served with tender baby potatoes, baby carrots, and gently simmered onions

SAR 45

Tom Yum Soup

A fragrant and vibrant Thai soup with a balanced hot-and-sour profile, featuring aromatic lemongrass and kaffir lime leaves simmered in chicken broth. Finished with Thai ginger, tender shrimp, cherry tomatoes, onion, Saudi local truffles, fresh coriander, and a hint of lumi.

SAR 45

SAUDI Truffles Lamb

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

SAR 198

Wadi Lamb

American rice gently cooked in rich meat broth, served with tender local lamb, Saudi truffles, and toasted pine nuts

SAR 198

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 40

Salad

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 85

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 55

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 52

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 49

Huwara

Inspired by Italian cuisine and served with the spirit of Wadi. local creamy burrata set on a bed of rich tomato sauce infused with roasted fennel, topped with fresh basil leaves and aromatic dill oil. The flavor is completed with a touch of green herb sauce blended with Saudi date balsamic.

560 cal

SAR 98

Cold Mezze

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 74

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 52

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 52

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 59

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 65

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 64

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 65

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 98

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 45

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 54

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 139

Main

Jareid

Inspired by Arabian traditions, this slow-braised lamb neck is paired with oregano chili butter, grilled
tomato, haneeth spices, grilled pepper, tortilla bread, tahina sauce, and a hint of chili honey.

850 cal

SAR 295

Lamb Leg ekmah

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

1200 cal

SAR 248

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 Bu

643 cal

SAR 219

Rib-Eye Steak

Premium charcoal-grilled Wagyu ribeye steak, served with roasted baby potatoes seasoned with wild thyme,
and a rich beef jus.

900 cal

SAR 269

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

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 198

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 189

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 129

Side

Truffle Fries

Golden, crispy Fries topped with sharp Pecorino and generous curls of fragrant Black Truffle.

540 cal

SAR 44

Roasted Baby Potato

Golden baby potatoes, roasted and seasoned with aromatic thyme spices.

350 cal

SAR 39

Sauteed Vegetables

Seasonal vegetables sautéed in butter, finished with a touch of fresh lemon juice and a sprinkle of chopped parsley.

200 cal

SAR 59

Wild Mushrooms

A variety of mushrooms sautéed with green leeks and chives, finished with a hint of truffle flavor.

290 cal

SAR 69

Jashim

simple white rice

260 cal

SAR 25

Dessert

Wadi ice cream

Smooth and creamy ice cream, handcrafted with fresh ingredients.

SAR 59

Fruit Plater

A refreshing assortment of watermelon, cantaloupe, pineapple, fresh berries, dragon fruit, kiwi, and golden cherries.

SAR 80

Crème brulee

A famous French dessert harmonized with local flavors. A smooth creamy ginger-flavored layer topped with a
caramel crust that is cracked with a spoon.

420 cal

SAR 56

Rice pudding

Inspired by the classic rice pudding found in global cuisines, with a warm Saudi twist. Soft rice slowly cooked in
sweetened milk, flavored with vanilla and a subtle hint of cardamom.

360 cal

SAR 56

Pavlova

Inspired by the classic Australian dessert, with an authentic WADI touch. Crispy meringue filled with white chocolate cream, topped with fresh fruits, and drizzled with date syrup caramel sauce.

440 cal

SAR 56

Gharameel

Inspired by the Middle Eastern dessert Kazandibi with local flavors. A burnt creamy layer served with homemade
vanilla ice cream, topped with crushed pistachios.

340 cal

SAR 56

Panna Cotta

Inspired by the classic Italian dessert, with a fragrant Saudi touch from the Al-Ahsa oases. Smooth panna cotta served with hibiscus sauce and mixed berries infused with Al-Ahsa basil, topped with almond crumble.

115 cal

SAR 56

Fagaa 4 Soup 1 Salad 5 Cold Mezze 3 Hot Mezze 5 Oven 3 Main 8 Side 5 Dessert 7