An absolute feast of the best starters we've done over the last year, dish after dish of sharing plates and bowls of joy. Easily adapted to vegetarians who have missed out in the past. The bar will be open from 6.00pm, please arrive by 7.00pm as dinner will be served at 7.30pm, last orders for drinks 10.00pm. There's limited tables of two due to Mark's new sexy bottling machine
Homemade ricotta infused with thyme, garlic and rosemary served with a pea and broad bean salad.
Homemade, silky, hummus - in Egypt this dish is served as a poor man's breakfast, it's healthy, packed with flavour and delicious (shop bought hummus will never be the same again).
Albondigas - it's the incredibly deep sunny tomato sauce that makes these meatballs extraordinary, it's the puttanesca sauce recipe!
Labneh - a Middle Eastern homemade soft cheese, we are serving this with black sesame seeds, a sprinkling of za'atar and infused olive oil.
You can’t beat a bit of Greek feta marinated in rosemary, lemon, oregano, chili and olive oil.
Chicken infused with paprika and saffron.
Stuffed aubergine for those who don't want the chicken or the meatballs.
A kind of Baba Ganoush thing - I have a secret ambition to get you to eat more aubergine and this is step one!
Tomato and mozzarella, two simple ingredients that make my heart sing, creamy buffalo mozzarella sliced and surrounded by a tomato salsa with wisps of oregano and lemon.
Tabbouleh with preserved lemons and herbs - This Levantine salad is served widely through the Middle East, packed full of flavour these simple ingredients carefully put together make this dish sing (I make mine with couscous).
Roasted garlic tzatziki.
Salami and cheese boards.
Big basket of breads to dunk, scoop and wipe that plate clean.
Pudding to be confirmed.
Flavoured meringue kisses with whipped cream (there's always meringue!)