State Banquet

Full-protocol banquet — fourteen courses spanning heritage Saudi cuisine and international dishes for visiting delegations.

The Full Collection

Fourteen courses

Add any dish individually, or take the full collection.

2 dishes

Whole Lamb Ouzi Station
Slow-roasted whole lamb on saffron rice with raisins and toasted almonds — carved tableside.
Carving Station
Roast beef striploin or whole lamb leg — sliced to order with horseradish and red wine jus.

6 dishes

Spicy Labneh with Mixed Nuts
Strained yogurt with Aleppo pepper, garlic confit and a crown of crushed nuts.
Muhammara with Eggplant
Roasted red pepper and walnut dip with pomegranate molasses, served beside smoky eggplant.
Classic Hummus with Tahini
Smooth chickpea hummus topped with extra-virgin olive oil, sumac and toasted pine nuts.
Saudi Jareesh with Meat
Crushed wheat porridge slow-cooked with lamb, yogurt and Bedouin spices.
Mansaf with Lamb
Levantine national dish — slow-cooked lamb in fermented yogurt jameed over saffron rice.
Saudi Kabsa with Chicken
The Saudi national rice dish — basmati cooked with chicken, tomato, dried lime and a signature spice blend, served with a fiery shata sauce.

1 dish

Burrata with Smoked Beef Bresaola
Creamy burrata served with smoked beef bresaola, rocket leaves and a drizzle of aged balsamic.

1 dish

Grilled Hamour with Herbs
Red Sea hamour fillet grilled with thyme, garlic and saffron butter.

2 dishes

Arabic Coffee with Saffron
Premium gahwa enriched with saffron threads — golden in colour, royal in aroma.
Medjool & Premium Dates Selection
Medjool, Sukkari, Khalas and Ajwa dates — some stuffed with almond or candied orange.

2 dishes

Umm Ali with Kunafa
Egyptian bread pudding crowned with crispy kunafa, nuts and raisins — served warm.
Kunafa Trio
Three styles: classic cheese, Nutella-stuffed and pistachio cream — served warm with syrup.