Focaccia, Jerusalem Bagel, Chagai’s Sourdough bread I Fresh out of the oven, spicy and peeled peppers, garlic confit, za’atar and our black and white eggplant cream
Vinaigrette, lime and honey sauce and black pepper
Kohlrabi and beets roasted and smoked, pomegranate vinaigrette, stone yoghurt, za’atar, chive oil and a special Egyptian spice
Lettuce, Daikon & Turmeric Sauce
Finely chopped leg of lamb on the knife, white onion confit with za’atar, thinly sliced potato fries, za’atar aioli and a dried za’atar cream powder
Thinly sliced vegetables, grapefruit vinaigrette, jalapeno and Lime
Charcoal Sourdough bread bruschetta, eggplant and burnt green onion, black tobico aioli and egg yolk cream
Smoked Melon, Arugula & Parmesan
George and John Flakes & Green Artichoke
Roasted in majoram butter, thistle cheese whipped cream and fried sunflower seeds in garlic powder
Yoghurt and herbs
Egg yolk bread and roasted potatoes, green zhug, remoulade sauce and crispy lamb fat
Sweet corn cream, brioche and sage cream, brown butter and bottarga
Tarin roots, watercress and garlic leaves
Buttered shrimp, green garden pea stew in a shrimp broth
Black spinach, sun-dried tomatoes on The Drisco’s roof in a parmesan broth
Seasonal leaves stuffed with rice, pine nuts and aromatic spices
ציר פטריות ובצל ירוק מהגריל
Lamb and pomegranate broth, socca bread, tzatziki, onions, rhus coriaria and herbs
Skewered on za’atar leaves, green pea and celery sauce, artichoke and charcoaled snow peas skewer and a herb gremolata
Jordanian mushroom steak and little jam lettuce
Roasted in a pumpkin glaze for 72 hours, sour pumpkin and olive oil sauce and a pan filled with pea and beans in white wine and garlic ושעועיות ביין לבן ושום
Bone marrow, soft mashed potatoes and roasted leek in a stone oven
