Saffron & Slow Heat

Crisp warqa pastry, spiced pigeon, toasted almonds, cinnamon, icing sugar dust. Morocco's greatest pastry tradition.

Thin fried pastry, whole egg, tuna, capers, harissa. Tunisia's finest street food, elevated to the table.

Fire-roasted peppers, tomato, tuna, Tunisian spiced dressing. Simple. Impossible to put down.

Slow-cooked lamb and chickpea soup, saffron, preserved lemon, fresh coriander. Morocco's most nourishing bowl.

Seven-hour shoulder, preserved lemon, Castelvetrano olives, chermoula, saffron couscous, toasted almonds.

Roasted spatchcock, twenty-seven spice blend, apricot and golden raisin reduction, harissa yoghurt.

Slow-cooked fava beans, cumin, lemon, olive oil, dukkah, warm flatbread. Ancient. Essential.

Whole lamb shoulder, seven hours over charcoal, cumin salt, flatbread, fresh herb salsa. Morocco's greatest communal dish. Minimum six guests.

Braised lamb, ras el hanout, honey, golden raisins, toasted almonds, cinnamon. Sweet-savoury court cooking with the Persian influence intact.

Lamb sealed twelve hours in a clay jar with preserved lemon, saffron, cumin, garlic, smen aged butter. The bachelor's dish of Marrakech, cooked overnight in hammam embers.

Stuffed squab pigeon, freekeh, liver, herb rice, warm spices. Centuries of Egyptian banquet tradition on a single small plate.

Braised lamb, viscous jute leaf sauce, white rice, harissa on the side. North Africa's most distinctive and underrepresented dish.

Fine hand-rolled noodles, white chickpea and chicken stew, turnips, ras el hanout, cinnamon. Algeria's answer to couscous.

Spiced tomato and roasted pepper stew, house merguez, whole eggs broken in at the last moment. Tunisia's bolder answer to shakshuka.

Whole roasted sea bass, chermoula of coriander, parsley, cumin, preserved lemon, olive oil. Roasted tomatoes, warm flatbread to catch the juices.

Semolina, almond, orange blossom water syrup, double cream.

Crisp warqa layers, almond cream, set milk, cinnamon. The sweet sister to Morocco's great savoury pastry.

Crisp filo shards, cream, pistachios, golden raisins, warm spices, baked until burnished. Egypt's beloved bread pudding, served from the dish.

Date-stuffed semolina pastry, honey and orange blossom syrup, icing sugar. Three per guest with Moroccan mint tea.