Weekly changing menu with 1, 2 or 3 courses, with both meat (sometimes fish) and vegetarian and/or vegan options.

Starter: 2 x chickpea patties  – chickpeas, onions, garlic and coriander with a bit of a chilli-kick, drizzled with tahina sauce (Vegan, GF)

Main: Slow-cooked casserole of shoulder, neck and patties of lamb, with seasonal vegetables including celeriac. Also comes with a fennel and pickle salad on the side, tzatziki and flatbread (or rice for GF)

OR

Vegan option: Grilled aubergine on top of a flatbread, with grilled chilies and tomatoes, topped with a salad of red onion, parsley, coriander and sumac, drizzled with tahini and Amba (spicy Iraqi mango sauce) (or rice for GF)

Dessert: Basbousa cake made with polenta, ground almonds and cardamom, served with an orange syrup, and garnished with candied orange and toasted coconut flakes (GF)

Please note the images are not fully representative of the menu as it changes each week. 

Please specify if you require gluten free options  in the order notes.