MEZZE

“Turkish” Nigella house bread, smoked butter and chickpea miso–4ea

Freshly shucked oysters, ayran, green onion, finger lime–5ea

Falafel Crumpet, tahini, pickled onion, soft quail egg, parsley–8ea

Fried cabbage skewers, harissa emulsion, rose petals–9ea

Handmade shanklish, charred dill cucumbers, house pita–12

Tomatoes, smoked almond tarator, salted barberries, pickled garlic–18

Eggplant “makdous”, walnut, Aleppo pepper, herb salad, zaatar nori crisps–24

Crudo of white fish, tomato, parsley, cracked wheat, sweet onion–24

Laham nayyeh, roasted chilli, confit shallot, preserved lime, fermented mushroom–28

Large saj flatbread, confit suckling goat, advieh, pickled peppers, mint, goat’s curd–28

Coal grilled octopus, chopped muhammara, fried potato, whipped roe–29

Sujuk shish barak, fermented chilli butter, yoghurt, nuts, chickpea–29

FROM THE COAL GRILL AND WOODFIRE OVEN

Spatchcock, fenugreek, kishk, grilled peppers–39

Line caught baby snapper “samke harra”, chilli, tahini, puffed wheat, succulents –44

Beef cheek hindbe, wilted chicory, caramelized and pickled onions, pinenuts –44

Lamb collar in carob molasses, mujaddara, crisp onion, rose petals –46

FROM THE GARDEN

Red velvet lettuce, buttermilk rose dressing, celery, za’atar, fried pita, radish –16

Luubiya bi zeit, Roman beans braised in tomato, onion and seven spice, wax beans, fenugreek, almond–22

Fried cauliflower, wood roasted grapes, ras el hanout and smoked almond crumb–22

Shirin polow, Iranian sweet rice, sour berries, nuts, saffron, fermented pumpkin–24

DESSERTS

Rose and mastic Booza, granita, pistachios–14

“Maamoul” Arabic coffee dates, whipped custard, soured cream, walnut, crispy pastry–16

Basboosa semolina cake, salt baked pineapple, ashta, cardamom ice cream–16