Patrick’s Sharing Menu

Entree

Pickled Octopus Salad – Cucumber, sumac onions, fennel pollen

Braised Lamb Shoulder Filo Cigars – Currants, tahini yogurt

Trio Of Dips – Hummus with pinenut butter, Babaganoush and Cacik

Panfried Saganaki – Poached seasonal fruit, white pepper

Butterfly King Prawns – Saffron butter

Lamb Tartare – Harissa egg yolk jel, preserved lemon, mint

Warm Marinated Olives – Sucuk sausage

Main

Slow Braised Beef Ribs – Saffron spiced orzo, zhoug sauce

Spiced Roasted Chicken – Za’atar, preserved lemon, oregano

Snapper Fillets – Anchovy and caper sauce, parsley, fried simit crumbs

Slow baked side of salmon – Walnut tarator

Roasted Cauliflower Steak – Pistachio and mint tabouli, orange blossom, tahini

Falafel – Crushed peas, tahini dressing, dukkah

Sides

Fattoush Salad – Turkish bread croutons, pomegranate molasses

Bitter green leaf salad – Burnt orange and honey dressing

Jewelled rice pilaf – Fried shallots, almonds, barberries

Braised green beans – Fenugreek, Salça paste

Roasted baby Carrots – Dukkah, smoked labneh

Dessert

Baklava

Semolina syrup cake

Kourabiedes