For every kind
of gathering.

Buttermilk buckwheat blini crowned with cold-smoked salmon, lemon–dill crème fraîche, salmon pearls and micro cress.

Crisp butter shell filled with whipped labneh, roasted baby beetroot, toasted pistachio and a thread of dill oil.

Slow-confit cherry tomato with baby mozzarella, basil pesto and aged balsamic reduction.

Black sesame cone filled with hand-cut tuna, avocado mousse, citrus ponzu and a touch of sriracha aioli.

Poached chicken folded with green apple, celery, candied walnut and tarragon mayonnaise.

Thin-sliced beef pastrami over horseradish cream on toasted sourdough, finished with pickled red onion and rocket.

Golden saffron risotto spheres with a molten mozzarella core, served with black truffle aioli.

Seared beef fillet and wild mushroom duxelles wrapped in flaky puff pastry, with grain mustard cream.

Jumbo shrimp spun in crisp kataifi pastry, fried to order and served with harissa–lime aioli.

Creamy pulled chicken in a spiced buffalo binding, panko-crusted, with a cool blue cheese dip.

Baked macaroni in a mature cheddar and parmesan sauce, breaded and fried, dusted with smoked paprika.

Grated courgette and halloumi bound with fresh mint and dill, served with garlic–mint yoghurt.

Charcoal-spiced minced lamb rolled into a bite, glazed with pomegranate molasses and finished with tahini and sumac onion.

Lemongrass and turmeric marinated chicken, grilled and served with roasted peanut sauce.

Cherry tomato, bocconcini and fresh basil, brushed with extra virgin olive oil and balsamic glaze.

Yoghurt and garlic marinated chicken cubes, charcoal-grilled, with lemon toum.

Tender beef ribbons glazed in house teriyaki, finished with toasted sesame and scallion.

Griddled halloumi paired with chilled watermelon, mint leaf and a honey–lime drizzle.

Triangular pastry pockets of sautéed spinach, onion, feta and sumac, baked until golden.

Crescent pastries filled with akkawi and mozzarella, egg-washed and crowned with nigella seeds.

Petit quiche of smoked turkey, nutty gruyère and chive in a rich savoury custard.

Puff pastry cases filled with creamed wild mushrooms, fresh thyme and parmesan.

Layered pastry pinwheels of za’atar, olive oil and grated halloumi, baked crisp.

Slow-cooked onion jam and creamy goat cheese in a shortcrust shell, with thyme and a drop of honey.

Silky roasted pumpkin soup lifted with fresh ginger, swirled with coconut cream and toasted pumpkin seeds.

Slow-simmered mushroom velouté finished with cream, chive and a few drops of truffle oil.

Classic yellow lentil soup with cumin and carrot, served with crisp pita chips and lemon wedges.

Crisp romaine tossed in aged parmesan dressing with brioche croutons, parmesan tuile and grilled chicken.

Creamy burrata over marinated heirloom tomatoes, fresh basil, aged balsamic and cold-pressed olive oil.

Tri-colour quinoa with parsley, mint, cucumber, pomegranate seeds and a bright lemon dressing.

Peppery rocket with poached pear, candied walnut, shaved parmesan and honey–mustard vinaigrette.

Hummus beiruti, smoked moutabal, muhammara and vine leaves, served with warm pita and olive tapenade.

Long-grain basmati steamed with saffron threads, butter and toasted flaked almonds.

Egyptian-style rice with golden vermicelli, finished with raisins and roasted mixed nuts.

Carnaroli rice slowly folded with mushroom stock, mascarpone and parmigiano reggiano.

Smoked green freekeh with charred courgette, pepper and carrot, dressed with herbs and lemon.

Penne rigate in a slow-cooked San Marzano tomato sauce with garlic, chilli and fresh basil.

Layers of pasta, rich beef ragù and béchamel, baked under a golden mozzarella crust.

Ribbon pasta in a velvety parmesan cream with grilled chicken strips and cracked black pepper.

Baked penne in a blend of mozzarella, cheddar, parmesan and cream cheese with smoked turkey.

Pan-seared chicken escalope in a lemon, caper and butter sauce, finished with flat-leaf parsley.

Eight-hour braised short rib in a thyme and tomato jus with glazed root vegetables.

Fillet of salmon grilled to a rosy centre, served with dill beurre blanc and lemon confit.

Charcoal-grilled marinated chicken skewers with garlic toum, grilled vegetables and pickles.

French-trimmed lamb chops in a rosemary and garlic crust, served with rosemary jus.

Sautéed shrimp with tomato, garlic, olive oil and herbs, finished with a squeeze of lemon.

Herb-butter basted turkey roasted overnight, carved to order with chestnut stuffing, pan gravy and cranberry compote.

Whole striploin roasted to medium rare, carved with natural jus, horseradish cream and grain mustard.

Slow-roasted leg of lamb glazed with honey and rosemary, carved with mint chimichurri and roasted garlic.