• Chicken & Saffron Soup with Barley and Curried Parsnip
• Barbequed Lamb Strips on Sicilian Quinoa Salad
• Confit Lamb, Prune & Mixed Pulses soup with Roiulle
• Tempura Okra on Saffron Dukkah & Mustard Cream
• Halloumi & Lamb Sambousek with Cornichon Laban
• Provencale Bouillabase with Seafood & Bread Rolls
• Pan fried Spiced Cod on Mung Kedegree & Pickled Fennel
• Roast Beef Qawarma cooked in special herb & spices, served with organic basmati vermicelli rice
• Lebanese 7 spice infused Confit Quails braised in sour cherry served with fondant zucchini & saffron cashew rice
• Stuffed baked Aubergine with minced Quorn, Beans, Pomegranate Couscous, Dry Fruits and Toasted Nuts.
• Laziz Ossmallieh – Saffron infused vermicelli cream cheesecake topped with rose petals and pistachio.
• Honey Grilled Plum and Spice Poached Fig served with Walnut and Halva icecream