FOOD MENU

Bagel served with Chukchuka peppers dip, Eggplant cream, and homemade Labneh from yogurt.

Flat bread served with Chukchuka peppers dip, Eggplantcream, and homemade Labneh from yogurt

Almonds and garlic cream served with kalamata olives and za’atar cracker.

Roasted beetroot salad with celery and granny smith apple topped with candied pecan and goat cheese.

Charcoal burnt eggplant topped with raw tahini, date molasses, tulum cheese, hazelnuts, and dry roses.

Roasted cauliflower served in lemony herbs vinaigretten topped with roasted almonds and tahini sauce.

Corn cream topped with mushrooms ragù, parmesan shaves, snow-peas and truffle oil.

Slow-cooked chickpeas topped with tahini, spicy tatbila, red onion, zaatar, soft boil egg, served with laffa.

Lettuce mix with citrus vinaigrette and fresh strawberries topped with roasted almond and mature cheese.

Fresh vegetables salad with cherry tomatoes, cucumber and rucola leaves topped with tulum cheese, roasted almonds and za’atar croutons.

Roasted eggplant served with fresh Israeli salad and egg salad topped with tahini foam, amba sauce and hand-made za'atar crackers.

Soft potato gnocchi in mushrooms sauce, truffles and chestnuts topped with parmesan cheese.

Fresh tagliatelle pasta with sage, spinach and mushrooms topped with pecorino cheese and black garlic.

Fresh tagliatelle pasta with shrimps, Moroccan fish sauce, and Greek yogurt.

Fish sashimi served with avocado cream, raddish, soy vinaigrette, burnt orange, ginger crumble, lemongrass.

Wheat tortilla topped with fish fillets, grilled lettuce, curry aioli, crispy shallots and spicy herbs chutney.

Flaky burik dough rolled with fish kebab served with amba yogurt, Chukchuka peppers dip, and herb salad.

Fish fillet served with slow cooked black spinach and bulgur and Beurre-Blanc sauce.

beef kebab grilled over charcoal with green tahini, amba, tomato salsa, sumac onion, herb mix and laffa.

Beef short ribs slowly-cooked in wine, mushrooms and onions served with potato purée and beef sauce.

American beef or New Zealand lamb served with potato gratin, celery cream, black garlic mustard, and beef sauce.