Chef Nour Et Farah Haddad

Dry-aged duck, brebis cheese , grapes, & zaatar honey glaze skewer

Artichoke, pickle, olive & pomegranate molasses glaze skewer

Honey-chili marinated prawns with citrus zest

Mi-cuit beef tartare topped with pickle, red onion and a homemade mustard-mayo vinaigrette

Salmon tartare with a whisper of sumac

Truffle-whipped cheese & lavender honey glaze

Lemon-artichoke cream, garnished with toasted seeds and microgreens

Chicken Caesar nestled in sucrine hearts

Tuna crudo on cucumber with homemade basil mayo

Pastrami rolls with homemade Aioli sauce

Whipped cheese, labneh, or artichoke cream crowned with edible flowers

Kebbé filled with caramelised onion, meat & pine nuts

Kebbé filled with Hummus with pomegranate

Kebbé filled with Tarator

House-made madeleines dipped in chocolate

Seasonal fruit skewers with pastry cream

Daily tarte du jour, Mama's signature twist

Levantine aaych el saraya with pistachio & orange blossom cream

Spinach & feta gyoza – Dumplings filled with spinach and feta, served with an olive‑oil soy dip

Tuna crudo with miso‑lime dressing – Thin slices of tuna seasoned with miso, lime and capers

Karaage chicken with lemon‑oregano aioli – Japanese fried chicken seasoned with garlic and oregano, served with a lemon aioli

Eggplant tempura with tomato‑basil relish – Lightly battered eggplant slices with a fresh tomato and basil garnish

Ramen with Provençal vegetables – Ramen noodles in a white miso broth, served with grilled seabream, courgettes, tomatoes and olive oil

Miso‑glazed lamb chops – Lamb chops marinated in miso and rosemary, finished with sesame and served with sautéed greens

Matcha tiramisu – Layers of matcha‑soaked ladyfingers and mascarpone cream dusted with cocoa

Olive‑oil yuzu tart – A crisp tart shell filled with yuzu curd and finished with sesame sable crumbs

Pork & vegetable gyoza – Pan‑fried dumplings filled with pork and cabbage, served with soy dipping sauce

Shrimp & chive gyoza – Steamed dumplings with shrimp and chives, paired with citrus ponzu

Karaage chicken with yuzu mayo – Japanese fried chicken bites with a light yuzu mayonnaise

Miso‑glazed black cod – Alaskan cod glazed with miso and sake, served with pickled daikon

Shoyu ramen – Soy‑based broth with braised pork belly, marinated egg, seasonal greens and ramen noodles, served in large bowls for sharing

Miso ramen – Rich miso broth with tofu, shiitake mushrooms, nori and ramen noodles

Matcha mille‑feuille – Layers of puff pastry with matcha pastry cream and vanilla whipped cream

Black sesame crème brûlée with yuzu – Silky black sesame custard topped with caramelised sugar and yuzu zest

Seasonal raw dish – Chef’s choice of crudo or tartare, such as sea bass with citrus and green apple or mi‑cuit beef tartare with citrus zest

Seasonal warm dish

Seasonal main platter – Chef selects a meat or seafood centrepiece

Dessert duo

Oysters and mignonette – Fine de Claire oysters on ice with shallot mignonette, lemon wedges, rye bread and salted butter

Lemon‑cured salmon with fennel – Wild salmon marinated with lemon zest, fennel ribbons and a drop of cold‑pressed olive oil

Grilled turbot with preserved lemon & sea herbs – Served with sautéed seasonal greens

Tuna rouge à la sumac – Seared bluefin tuna loin with barley pearls, baby romaine, confit tomato, preserved lemon and sumac‑bergamot vinaigrette

Mediterranean crudo platter - Sea bass, tuna or octopus crudo with citrus, green apple and herbed oil

Seafood mix platter – Prawns on ice, bulots and crab claws with homemade cocktail sauce, lemon aioli and fresh herbs

Dark chocolate mousse with olive oil & fleur de sel – 70 % dark chocolate mousse finished with a drizzle of olive oil and sea salt

Spiced pear and almond crumble verrine – Layers of warm spiced pear compote, vanilla mascarpone cream and toasted almond crumble

Authentic Fattoush – Lebanese salad with tomatoes, cucumber, radish, herbs and fried pita bread

Authentic Tabbouleh with pomegranate – Parsley, tomatoes, bulgur and fresh mint, finished with lemon and olive oil

Roasted pumpkin, artichoke & confit shallot – Served with hazelnut lemon tarator

Cauliflower and pistachio crème – Velvety cauliflower purée with roasted pistachios and pomegranate

Freekeh Royale à la Truffe Noire – Smoked freekeh with roasted beet, candied figs, a truffled labneh quenelle, toasted pine nuts and truffle dressing

Pistachio madeleines with white chocolate glaze – Soft pistachio cakes dipped in white chocolate and rolled in crushed nuts

Pomegranate & fig blossom cup – Pomegranate seeds and fresh fig finished with orange blossom syrup

Mi-cuit beef tartare with black garlic and citrus zest

Silky cauliflower cream made from slow cooked cauliflower, vegetable stock and a touch of cream, finished with roasted hazelnuts and fresh truffle

Poullet rôti pistache d’hiver

Levantine lamb shoulder confit

Levantine aaych el saraya with pistachio & orange blossom cream

Daily tarte du jour, chef's signature twist

Burrata over heirloom tomato carpaccio

Tuna crudo with sumac and fennel pollen

Shortrib Shawarma small plate with tahini and tomato confit

Warm roasted butternut tahini with lemon and zaatar

Herb-roasted chicken with lemon glaze

Grilled Scottish salmon with citrus-herb butter

Chocolate hazelnut crunch bar

Pistachio madeleines with white chocolate glaze