First Course

Stone oven baked pizza 32
with goats’ cheese, coriander and chili
Stone oven baked focaccia 29
with goats’ labane
Stone oven baked focaccia 37
with gravlax, crème fraiche and dill
Ikra (fish roe) and a tzatziki dip 22
served with toasts
Bouillabaisse (fish soup) seasoned 38
with coriander and orange
Salad of finely chopped cucumber, tomato, onion, red pepper parsley, chilli peppers and tehina 38
Grilled fish kebab 38
served with a kidney bean salad, tehina and chipotle vinaigrette
Cherry tomato and pecorino cheese risotto 44
Labane tortellini, fatoush salad and za’atar (hyssop) oil 46
Fish falafel 46
served with a salad of grilled vegetables and sheep yoghurt
Endive salad 48
with blue cheese and moist apple in a pecan vinaigrette dressing
Pumpkin carpaccio 52
with buffalo mozzarella served with roasted pumpkin seeds and sunflower seed spouts with chilli-infused oil
Fried barbounia - baby red mullet 60
served with a herb salad and radish
Ceviche antias - amberjack 60
served with roasted eggplant, baby radish, coriander, tehina and red chilli
Fish and Chips 60
Grilled vegetable 65
served with three kinds of cheese, date honey and nuts
Red tuna tartare diced 65
with wasabi, shallots, persimmon and cider sauce