Albi

Wood-fired lamb meat pies with a dollop of toum & squeeze of lemon

Embered over coals in arak butter & trout roe

Smoky soujek with pine nuts and red shatta labne

Eggplant mutabal, cherry tomato jibne and green shatta labne

Blistered with ras el hanout and brown butter, 4 piece

Served with garden goodies, ferments, a lot of mint, sumac onion and pickles

• Vegetarian

• Vegetarian

On hummus with confit egg yolk & black garlic

On hummus with scallion, date molasses & burnt onion daqqa

On hummus with embered sweet corn, serrano oil & green garlic tatbili

• Vegetarian

Smoked tomatoes, pickled ramps, macerated summer squash & brown butter pine nuts

• Vegetarian

On green onion jam, rose macerated peaches, pistachios & amba

Little gems dressed with yogurt & dill vinaigrette, smoked corn tahini & shankleesh

Heirloom tomato, summer melon, cucumber, crunchy pita, smoked feta, red shatta labne, mint and basil

Dusted in shawarma spices with toum

Summer squash stuffed with MD crab, shrimp & aromatic rice, crab fat labne + soujek

Tiny lamb dumplings with sweet corn vadouvan & glazed garlic yogurt

Stuffed grapeleaves with barbeque'd lamb belly + neck, burnt cinnamon & tomato molasses

Prawn embered over coals, heirloom tomato daqqa, shatta labne & habanada

• Limited

BBQ'd with peach molasses, green tomato matbucha, charred brassica labne and summer salata

Preserved citrus, fermented habanada, covered in chermoula yogurt & smoked trout roe, with MD crab tabouli

Loin & belly shish marinated in dill yogurt on herb tahini, shaved summer squash, fermented chili honey, cinnamon stick kefta

Lacquered in tomato molasses, 7 spice and burnt shallot, with fasoulia (a stew of summer beans) & sity's butter rice

• Limited

Softshell crab upside down rice with embered corn & crab fat yogurt, served with crab daqqa gazawiya, heirloom tomato, dill seed & chilis

Allow our chefs to curate a spontaneous, five-course exploration of Palestinian cooking