Park Plates

with sherry vinaigrette

feta mousse and muhammara with pita crisps

with olive aioli

with arugula and toasted pumpkin seeds

endive, fennel and radicchio salad with cinnamon balsamic vinaigrette

with pickled vegetables and mint oil

with roasted zucchini and crisp panisse

with caramelized onion soubise and wild mushrooms

with red and green chermoula and couscous

with charred eggplant sauce, red flint grit croutons and roasted cauliflower

with beans and greens

with broccoli rabe ratatouille and tomato butter

with smoked potatoes, chick peas and tomatoes

with preserved lemon, fennel confit and forbidden rice