Amara Kitchen

Chickpea puree whipped with tahini, lemon and a green chilli kick.

Roasted red pepper and walnut dip with pomegranate molasses.

Crisp potatoes tossed with coriander, garlic and chilli.

Garden salad with sumac, mint and toasted bread.

Raw lamb kibbeh with bulgur, mint and olive oil.

Grilled halloumi, tomato and za'atar in saj bread.

Four chops marinated overnight, grilled over charcoal.

Yogurt-marinated chicken skewers with garlic toum.

Hand-minced beef with parsley, onion and Aleppo pepper.

Whole sea bass with olive oil, lemon and herbs.

Charred cauliflower, tahini cream and pine nuts.

Silky panna cotta with rose, pistachio crumb on the side.

Warm cheese knafeh with orange blossom syrup.

70% chocolate, sea salt, olive oil ganache. Dairy-free.

Fresh lemon, mint and a touch of orange blossom.

Finely ground, served with a date on the side.

Date molasses, rose water, pine nuts and crushed ice.