Seasonal vegetables cooked in an onion sauce with bouquet garni, ginger spices, confit lemon, topped with fresh parsley. Served with couscous or bread.
Bastilla £6.50
Brik pastry parcels stuffed with turmeric, ginger and coriander cooked chicken, onions and toasted almonds. Dusted with icing sugar and cinnamon.
Kemiette (VO) £13.95
Chefs selection of dips and salads with a brik pastry parcel, served with hot pitta bread, great for sharing.
Djedj M'hamer £13.95
Oven roasted chicken supreme marinated in North African spices with a tahini cream sauce. Served with vegetable rice and sautéed seasonal vegetables.
Humus Bel Laham £5.95
Humus drizzled with olive oil, topped with diced marinated leg of lamb. Served with hot pitta bread.
Tagine Bread & Olives (V) £4.00
With kalamata olives marinated in garlic, chilli and za'tr.
Tagine Beldi £16.50
Slow cooked lamb with onion, garlic, ginger, ras el hanout, potato, carrot and braised fennel. Topped with fresh coriander and served with tagine bread or plated with couscous.
Chekchouka (V) £5.50
Mixed peppers, onions, tomatoes cooked in olive oil with garlic, egg, flat leaf parsley and harissa. Served with bread.