• Grey mullet fillet cradled in preserved lemon aioli In a panko and nut crust, over a garden vegetable ragù
• Chicken musakhan on toasted tortilla Spiced roasted pepper mashwiya and white tahini
• Entrecôte seared on a blazing grill Brushed with goose fat, coarse salt and black pepper, over crushed potato with parsley pesto
• Gnocchi clouds (vegan) Adrift in red curry with garden vegetables and crisp tofu

• Authentic knafeh with almonds and nuts
• An assortment of macarons
• Hot Valrhona chocolate soufflé
• Pavlova adrift in crème pâtissière with a forest berry soup
• Fried choux puffs
• Seasonal fruit platter
• Warm apple and walnut crumble platter

Mini burgers in brioche buns, tomato, lollo lettuce, red onion and pickle rings, American fries and a selection of dips.

*Vegan option: vegetable fritters