This menu takes you on a journey from the Middle East to the Mediterranean, starting with some traditional mezze, before moving onto a fusion dish of "savoury spice" braised chicken, finishing with the traditional Italian dessert "sporcamuss".
If you have any dietary requirements I am happy to substitute dishes from the existing menu.
Labneh (an indulgent strained yogurt, flavoured with garlic and lemon juice) dressed with extra virgin olive oil and za'atar
Pistachio and feta dip, tempered with fresh chilli, dill and lemon zest
Tahini (an addictive dip made from toasted ground sesame seeds) dressed with tangy sumac
Freshly baked pitta bread, za'atar crisps and milk bread - aperfect accompaniment for the labneh, pistachio and feta dip and tahini
"Savoury spice" marinated chicken thighs, stewed slowly with olives, tomato and a secret blend of herbs to allow the flavours to infuse.
Served with cracked wheat (to soak up all that beautiful sauce) and a light herb and pomegranate salad to cut through the richness of the dish
Fresh mint tea to refresh the palate
Sporacmuss (translates to "get dirty your mouth"!) is a traditional southern Italian dish from the city of Bari in Puglia. Eaten straight from the oven, this combination of puff pastry and crème pâtissière is a dish you won't forget!
Very charming and talented chef, imaginative and delicious meal. We look forward to having Alan in our kitchen again soon.