Perfect for those who want a light nibble or to sample a variety of small plates either as a tapa or as an appetizer to a full course dinner. Discover food that spans the cross roads of Western Asia; the Eastern Mediterranean and Morocco from Dolmah (vine leaves wrapped with rice and tomato) to Imam Biyaldi (eggplant with tomato and garlic sauce).
Hailing from Morocco, tagines are traditionally cooked in a special earthenware pot and truly are dishes fit for Emperors and Empresses. Our trio of lamb tagine is slowly roasted amongst apricots and prunes so that the lamb is left lightly scented. For meat that falls off the bone, this dish is sure to delight.
Careful portioning enables you to enjoy the intensity of flavors all without weighing you down and showcasing items including Umm Ali, (baked bread and butter pudding) , salted nuts in katifi pastry and pomegranate poached pears with yogurt crème and honeyed nuts.