Served family‑style, our mezze honour the hillside kitchens of Lebanon.
Chef's PickBlistered red pepper, walnut, pomegranate molasses, aleppo chili.
Heritage tomatoes, sumac bread, pomegranate vinaigrette.
SeasonalClassic tahini, roasted beetroot, black truffle.
Slow‑cooked, fire‑roasted, built for the centre of the table.
SignatureSlow-roasted shoulder, cinnamon, allspice, rose petals, saffron rice.
Sea bass in warka pastry, preserved lemon, harissa aioli.
NewUpside-down spiced rice, vegetables, caramelised onion, almonds.
Live oak charcoal, aged meats, the scent of the Levantine fire.
Wood FireBeef & lamb over oak coals, charred tomato, tahini, marquq bread.
Whole sea bass, chermoula, preserved lemon butter.
PopularFree-range chicken, labneh marinade, garlic sauce, saffron rice.
Rose water, honey, and the pastry traditions of the Eastern Mediterranean.
Bread pudding, orange blossom syrup, clotted ashta, pistachio.
Kataifi, warm akkawi cheese, saffron syrup.
NewMilk pudding, mastic, orange blossom, pomegranate.
Premium tobacco blends, natural coconut coals, a ritual that completes the evening.
PopularDouble apple, mint, whisper of rose. Coconut coals.
Grapefruit, lemon zest, bergamot. Cool, refreshing smoke.
StrongDark leaf tobacco, Arabian oud, cardamom, clove.
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