spiced lamb shank with prunes served over cauliflower “couscous”

Spiced chicken leg with apricots, dates,
lemon, ginger and saffron

lightly spiced balls made of local fish in a tomato, red pepper and chickpea sauce

chickpea salad, tzatziki, avocado and barley with celery and sesame seeds

spiced roast and sautéed vegetable plate

in ras-el-hanout, harissa and turmeric butter, served over a bed of herb infused couscous

in a cumin infused anchovy, ginger and harissa sauce, served with braised fennel

marinated in spiced herb infused yoghurt, grilled and served alongside grilled vegetables with house made harissa and chermoula

served with spiced potatoes, ratatouille and harissa

spiced lamb burger with sautéed aubergine/eggplant, caramelized onion and harissa mayonnaise

slowly braised preserved lemon and spice infused beef over fresh seasonal vegetables on a bed of couscous

Fresh seasonal vegetables cooked 3 ways over a bed of couscous

with Carob Ice Cream and Red Fruit Coulis

with caramelized orange zest and fresh whipped cream

with fresh whipped cream and salted caramel sauce

Expresso with Cinnamon, Cardamom and nutmeg over vanilla ice cream and toasted almonds

with arugala, caramelized
onions & toasted almonds

with almonds & lemon zest