||Hummus with barbequed flatbread and za’atar.
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 barbecued. Chermoula is a classic North African marinade that is perfect for charring on the barbecue.
Harissa marinated prawns, barbecued and served with roasted eggplant and tomato salad.
These are 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.