||Hummus with barbequed flatbread and za’atar.(Experience the difference with your own homemade hummus and flatbread)
Barbequed lamb skewers marinated in ‘hilbeh’ served with a baby spinach salad, pomegranate, mint and yoghurt dressing. (Hilbeh, a fenugreek and coriander paste from Yemen that works beautifully with lamb.)Chicken breasts, butterflied then marinated in chermoula and barbequed.(Chermoula is a classic North African marinade that is perfect for charring on the barbeque.)Harissa marinated prawns, barbequed and served with roasted eggplant and tomato salad.
(Hot and spicy prawns with a rich and flavourful salad.)Spiced couscous with fresh herbs.Deep fried almond pastries with honey and orange blossom syrup.
(A small sweet and syrupy finish)
Chef Genevieve Harris
NB Not suitable for Celiacs or other severe food allergies.