- V
- Vegetarian
- VG
- Vegan
- GF
- Gluten-free
- N
- Contains nuts
- House
- Kitchen favourite
To start
Bread & Dips
Flatbread comes from the oven to order.
-
Wood-oven flatbread
6Za'atar, sea salt, cold-pressed olive oil.
VG -
Whipped feta
9Lemon zest, chilli honey, crushed pistachio.
VGFN -
Smoked aubergine
8Tahini, pomegranate, flat-leaf parsley.
VGGF -
Marinated olives
5Castelvetrano and Kalamata, orange peel, fennel seed.
VGGF
To share
Small Plates
Two or three plates per person is a good start.
-
Crispy chickpeas & greens
11Charred kale, avocado, preserved lemon dressing.
VGGFHouse -
Halloumi, figs & thyme
12Grilled halloumi, roasted figs, walnut crumb.
VN -
Squid a la plancha
14Garlic, parsley oil, charred lemon.
GF -
Spiced lamb borek
13Filo parcels, sumac yoghurt, mint.
Over charcoal
From the Grill
Served with herb salad and warm flatbread. Ask for gluten-free leaves instead.
-
Chicken shish
19Yoghurt and paprika marinade, garlic toum.
House -
Whole sea bream
26Salsa verde, capers, blistered tomatoes.
GF -
Lamb kofta
21Pine nuts, cumin, pickled red onion.
N -
Cauliflower steak
17Harissa glaze, almond tarator, golden raisins.
VGGFN
To finish
Sweets
-
Olive oil cake
8Orange blossom syrup, crème fraîche.
VHouse -
Honey baklava
7Walnut and pistachio, cardamom.
VN -
Dark chocolate & tahini pot
8Sesame brittle, flaky salt.
VGGF
By the glass
Drinks
-
Fresh mint tea
4Served by the pot, sweetened on request.
-
Pomegranate & rose spritz
6Alcohol-free. Sparkling water, lime.
-
House white or red
9Ask your server for today's pour.
-
Cardamom coffee
4Strong and short, with a date on the side.