Moonrise *
- Kira Jabri
- Jan 5
- 3 min read
Dubai, UAE
December 30th, 2025
Moonrise is a gem located on the rooftop of the Eden House in Satwa. An intimate, 12-seat chef’s counter where the experience feels immediate and intentional from the moment you sit down.
At its core, Moonrise tells the story of Dubai’s diverse culinary landscape. Chef Solemann
draws inspiration from his Syrian roots and his upbringing in Dubai, creating elevated comfort food that consistently surpasses expectation.
The opening bite, Roots, was hands down the dish we felt most connected to all evening. Tomatoes sourced from Al Ain formed the base, layered with za’atar and labneh, two ingredients that are staples in our own home. While Moonrise’s labneh is house-made and ours comes from our local Middle Eastern grocer, this flavor combination transcended comparison. A dish that will live forever in our memory and hearts.
Then came the Moonrise grilled cheese, which will ruin grilled cheese forever. Infused with Emirati bzar, the spice blend of the UAE, it completely stopped us mid-bite. Given our goal of spending more time in Dubai, this dish felt like both comfort food and cultural education. It was so satisfying it could have easily stood alone as a meal.
Dynamite, a clever play on the P.F. Chang’s classic, reimagined and elevated. The dipping sauce alone was dangerously good, so addictive you could eat it on its own without hesitation.
The Fattoush ceviche was one of the most thought-provoking dishes of the night. It challenged us to think entirely outside the box. The shima aji was excellent, but the real star was the sauce. As Moonrise perfectly describes it, “It’s fattoush, it’s ceviche, and it’s all about the sauce.” Every one of our bowls were tilted, scraped, and rotated to capture every last drop.
And then there is the Moonrise Kubz, a dish that, for us, reflects Dubai itself through bread. It is a masterful expression of the many breads that define the city’s culinary landscape, unified into something entirely new. A flatbread with its own identity while paying homage to countless cultures. Truly one of the best breads we have ever had. Even more meaningful was learning that during fermentation, remnants of a previous batch are used a practice carried forward since the restaurant first opened. In every bite, there is continuity, depth, and flavor developed over time.
Sarookh & Turbot delivered exactly what the name promises. Sarookh, Arabic for “rocket,” reflects the sauce’s bold, punchy character, and it absolutely lived up to it. We opted to add caviar because, as we firmly believe, everything is better with caviar.
One of the most distinctive elements of the experience is the menu itself. Rather than a traditional menu, the meal unfolds through a curated set of cards. Each dish is presented on its own card, featuring original artwork by a local artist on one side. Turn it over, and you’ll find a deeper description sharing the inspiration, ingredients, and story behind the dish. It’s a beautiful, tactile way to engage with the food, and something we truly appreciated later in the evening.
As we went back through Emma’s photographs from the night, those cards became a second experience. Paired with her images, they allowed us to reflect on the meal in a more meaningful way revisiting not just what we ate, but why each dish existed in the first place.
Chef Solemann and the entire Moonrise team were extraordinary. Sitting so close to the action allowed us to feel fully part of the experience, and we loved every second of it. We could have talked with the Moonrise team for hours. Next time, we’ll be booking the later seating, with full intentions of officially closing the restaurant down for the night (as we have a habit of doing). Moonrise is exactly that kind of place.
Chef Soleman, next time we will come with needleminders.
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