Karachi · Est. 2019

Salt, smoke
and slow fire

A twelve-table coastal kitchen. The catch is landed at Ibrahim Hyderi before dawn and the menu is written after it arrives.

Dinner from 7pm
Tuesday to Sunday

Six courses, Rs 7,800
Wine pairing Rs 4,200

12Seats per service

6Courses nightly

04:40Boat lands

1Wood-fired hearth

Written 6 September

This evening

Kalamati oysters1,400Three on ice, green mango mignonette, burnt lime.

Charred aubergineVG950Smoked over mesquite, sesame labneh, pomegranate, curry leaf oil.

Prawn toast1,150Jhinga from the morning boat, cultured butter, chilli crisp.

Whole rabbit fish3,600Ash-roasted, fermented chilli, cooked table-side. For two.

Surmai collar2,900Forty minutes over embers, tamarind glaze, cured lemon.

Crab and corn rice2,400Blue swimmer, aged basmati, brown butter, coriander stem.

Hearth flatbreadVG700Stone-milled wheat, roasted garlic, za'atar salt.

Squid, black lentil1,800Grilled hard, dal makhani reduction, herb oil.

Burnt honey custard850Sundarbans honey, sea salt, olive oil.

Malai kulfiVG650Coconut milk, pistachio praline, kaffir lime.

Chef Zoya Rehman — Head of kitchen

In the kitchen

“We do not have a signature dish. We have a boat, a fire, and whatever the sea agreed to give us that morning.”

Zoya Rehman · Founder

Zoya cooked eight years across Lisbon and Colombo before returning to Karachi to open a room small enough that every plate leaves her hands.

Twelve seats

17-C Khayaban-e-Shamsheer, Phase V, Karachi
+92 21 3583 0119 · table@marin.pk