EURO BAR & RESTAURANT
Smoked Te Mana lamb with sheep’s milk labneh, wild wheat tabbouleh and dukkah. The lamb has been rubbed with a combination of spices, smoked for eight hours and then slow-cooked in a bath for an additional eight hours.
Memories of a Turkish restaurant called Gallipoli in London. The flavours of smoked paprika, cumin, coriander, just freshly toasted, with all these fresh herbs, has been the basis and inspiration for a lot of my food.