The centre

Main Course

The headline dish of the meal.

3 recipes

Braised Lamb Shank with Prunes, Cinnamon, Sweet Onions & Toasted Almonds

A whole lamb shank braised until the meat falls from the bone, served in a deeply spiced Moroccan sauce of slow-cooked onions, honeyed prunes, and toasted almonds. Sweet, savoury, aromatic, and built for a long dinner.

Salmon Tarator with Tahini Yogurt, Pearl Couscous, Sumac, Chilli, Nuts & Grapes

A baked salmon fillet blanketed in tahini yogurt and piled high with toasted pearl couscous, sweet grapes, crunchy nuts, crispy shallots, and a bright herb-and-sumac tarator. Levantine in spirit, generous in every direction.

Grilled Snapper, Braised Pumpkin & Smoked Snapper Dashi

Whole grilled snapper fillet over tender braised pumpkin wedges, served in a deeply savoury dashi made from smoked snapper bones. Clean, elegant Japanese cooking with real depth.