||Celebrating the tastes of Morocco.
Marinated chicken kebabs with preserved lemon and harissa yogurt dressing.
Lamb tagine with Ras El Hanout served with dates, walnuts and parsley couscous.
Sour & spicy Fish Moroccan fish (tagine) with pistachio served with cucumber, fetta and za’atar salad.
Maakouda (potato patties with fresh coriander, cumin and paprika) served with hot and spicy Harissa.
M’smen (flaky & buttery bread) with smoked capsicum and pomegranate syrup pesto.
Sfenj (Moroccan doughnut) with saffron and vanilla crème Anglaise.
Chef Gwenael Le Chenadec