Mezze

Question 1

Pita

Answer 1

Pita is made fresh daily. Our recipe consists of AP flour, durum wheat, yeast, milk, honey, olive oil, and water. The pitas are grilled on the flat top and kissed on the charcoal grill to finish.

Question 2

Pita Allergy

Answer 2

Gluten

Diary

Question 3

Crudite

Answer 3

A selection of raw vegetables sourced from the local farmers. Radishes, carrots, tomatoes, and lettuces

Question 4

Crudite Allergys

Answer 4

Non it’s vegan

Question 5

Taramasalata

Answer 5

A whipped fish roe dip. We use smoked cod roe. The roe is combined with cooked red onion and sunflower oil. Creme Fraiche whipped panko are then folded through the roe, resulting in a light and fluffy dip

Question 6

Taramasalata Allergys

Answer 6

Diary- Creme Fraiche
Seafood- fish eggs
Allium- Red Onion
Seeds/Nuts- Sunflower oil
Gluten

Question 7

Whipped Eggplant

Answer 7

A smooth variation of babaganoush. Eggplant puree is combined with creme fraiche, garlic, and finished with olive oil.

Question 8

Whipped Eggplant Allergys

Answer 8

Allium- Garlic
Diary- Creme Fraiche
Nightshade- Eggplant

Question 9

Tzatziki

Answer 9

Greek yogurt is combined with cucumbers, lemon juice, and preserved lemon.

Question 10

Tzatziki Allergys

Answer 10

Diary- Yogurt