Golden brown crispy filo pastry with king prawns, crab meat, scallops and vermicelli spiced with chermoula

Smoked aubergine puree with tahini, garlic and lemon juice topped with pomegranate seeds. Served with warm Lebanese bread

Vegetarian

Traditional shoulder of lamb (halal) marinated in Moroccan spices, slowly roasted for 8 hours. Served with dried dates, apricots and fresh orange. Homemade bouillon served on the side.

Gluten Free