Our Menu

Hummus, smoked aubergine dip, tzatziki, house falafel, harissa-spiced warm olives & chef’s weekly selection.
Served with warm pita and house pickles.

Crispy risotto balls with green peas and mozzarella, cheese sauce & saffron honey drizzle.

Tender scallops, lightly cured in citrus, tossed with fresh mint, jalapeño, shallots, and chives, finished with a drizzle of chilli oil and pomegranate foam.

Crispy zucchini and eggplant served with creamy labneh, fragrant za’atar, basil oil, and fresh parsley, finished with a sprinkle of Parmigiano.

Steamed mussels with braised leeks in a white wine, tomato, and cream sauce, finished with fresh parsley. Served with a slice of sourdough.

Crisp romaine, cherry tomatoes, cucumber, radish, bell peppers, fresh mint, and za’atar, tossed with crunchy pita chips.

Finely minced raw tenderloin blended with bulgur, onions, and aromatic spices, served with olive oil and fresh herbs.

Marinated octopus with olive oil, garlic, lemon zest, chili, and herbs, served with smoked harissa romesco sauce, frisée, pickled chili, and shallots.

Half Cornish hen, sous-vide with harissa, finished roasted and served with golden potatoes and seasonal vegetables.

Mushroom-stuffed ravioli with porcini and oyster mushrooms cream, garnished with toasted crumbs and truffle.

6 oz beef tenderloin with a sumac and ground coffee crust, served with seasonal vegetables.

Zucchini stuffed with lentils, rice, and potatoes, served in a warm tomato broth with fresh herbs.

Crispy pan-seared whole sea bream, served with grilled scallion yogurt sauce, roasted potatoes, and slaw—perfect for sharing.