Levantine-inspired food cooked over open fire and hot charcoal
01
Generous, vibrant plates designed to share.
Za'atar spiced butter
Macadamia dukkah, olive oil, leblebi
Olive oil, dill, salmon roe
Locally sourced honey, fig jam, wild herb flowers, persimmon
02
Wood-fired seafood, chicken and lamb.
Sujuk, chickpea puree, sesame, chermoula yoghurt, paprika oil, dill
Sujuk, yellow split pea, bisque, lemon, chilli butter, dill
Wood fired chicken skewers, kisir, tomato, garlic yoghurt
Garlic labneh, carrots, black garlic, hot honey
03
Set-menu pathways for groups and celebrations.
Minimum two guests
Includes scallop, swordfish, shish tawook and slow cooked lamb
A larger shared progression with seafood, beef and dessert