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HOURS

Every Day
1:00 pm – 12:00 midnight

Signature Dishes

  • Prawns in a brown gravy, and served with a toasted baguette topped with lemon.
    Bouillabaisse

    A Provençal Seafood and Saffron Stew with Croutons and Rouille Sauce

  • A cast iron skillet filled with cr�me br�l�e, all served on a black mat.
    Lavender Crème Brûlée

    A lavender-flavoured twist on a classic dessert

  • Roasted duck topped with green sprigs, orange vegetables and a brown gravy.
    Canard à l'Orange

    Duck Breast with Orange Glaze, Pumpkin Mash and Lavender

  • Two roasted bones topped with green vegetables, and two pieces of toasted bread.
    Os à Moell

    A traditional French dish of Roasted Bone Marrow with Baby Lettuce and Grilled Bread

  • Steak Frites

    Flat iron steak with crispy potatoes and shallot sauce

  • Top view of plate of Poulet Fermier, rotisserie chicken with garlic and rosemary, drizzled in natural jus
    Poulet Fermier

    Rotisserie chicken with garlic, rosemary and natural jus

  • Top view of three cream puffs on black serving platter and thin chocolate triangle, white porcelain jug with chocolate sauce
    Profiteroles

    Cream puffs filled with vanilla bean ice cream and chocolate sauce

  • An egg white with an olive, and several sprigs of vegetables on top.
    Burrata

    Burrata, Arugula Salad, Tomato, Black Olive, Pesto, Pine Nuts Fennel Crackers

  • Mussels stuffed with herbs, onion and nuts topped with greens.
    Moules Farcies

    Mussels Stuffed with Herbs Butter, Onion, Nuts, Lemon

Events

  • Daily until May 31

    La Saison des Asperges at La Capitale

    Choose your favourite asparagus dish from the promotional menu starting at JD 11.
    View Menu
  • June 9 – 17

    'Butcher & Still' Takeover at La Capitale

    Chef Marshall, head chef of Butcher & Still at Four Seasons Hotel Abu Dhabi at Al Maryah Island, is coming back to Amman for a 9-day takeover along with his Sous Chef Kartik Dubey.
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More Dining Options