Our own recipe of fried chickpea and herb fritters on tahini from Israel, yogurt and coriander
Aubergines burnt on an open fire, blended with garlic, toasted almond & mayo
Homemade cheese made from yogurt, served with Za’atar from Jaffa & Greek olive oil
Slow roasted cabbage, sheep-milk feta cream, candied walnuts & raw tahini
Chicken in a Sumac spice rub, Israeli couscous with tomatoes & pickled fennel
Braised octopus in aubergine syrup, served with rosemary-garlic butterbean purée, shifka emulsion, and a vibrant tomato salsa.