STARTERS, SIDES & LIGHT MEALS

Agedashi tofu, black pepper broth .......p 53 Asparagus migas (traditonal bread

dish), grilled pork ................................p 58 Cauliflower cheese gratin with ceps

and parsley (V).....................................p 96 Cornish pasties..................................... p 106 Edamame shichimi (V) ............................p 53 Eggplant, chickpea and tomato bake

(musaqa’a) (V) ......................................p 76 Fondue.....................................................p 42 Grilled corn salad, parmesan, miso

ponzu (V)..............................................p 54 Hummus: two ways ................................p 80 Leeks, hazelnut, brown butter,

black truffle (V) ....................................p 18 Molho cru (Portuguese garlic & herb sauce)

with whiting .........................................p 60 Molokhieh soup with broad beans

(besara) (V) ...........................................p 76 Red onion, sage, blue cheese

& potato farls (V) .................................p 97

Red pepper with smashed white beans, roasted nuts and pumpkin seeds (V) ..............................................p 98 Roast pumpkin, yoghurt and

za’atar (V) .............................................p 18 Sardines on toast ....................................p 60 Spring onion pancakes (V)......................p 69 Sumac, onion and herb oil buns (V) ......p 79 Winter tabbouleh with blood orange

dressing (tabbouleh shatwieh) (V)......p 80