Slow Food Sunday September 7th

Description

Jake McQueen offers a menu inspired by Levantine and Middle Eastern fire cooking incorporating open-fire, ember and grill techniques.

Menu (subject to change)

Main Course

Whole Fire-Roasted Lamb – Slow-roasted over open flames, marinated in spices, garlic, and yogurt, basted with pomegranate molasses and served with flatbreads and a spiced lamb sauce.

Sharing Dishes & Sides

Charred Aubergine & Tahini Dip – Smoked aubergine mashed with garlic, lemon, tahini, and olive oil, topped with pomegranate seeds and served with fire-grilled flatbreads.

Smoky Lamb Fat Potatoes – Baby potatoes cooked in lamb fat and herbs over embers, finished with Aleppo pepper and sumac.

Grilled Za’atar Halloumi & Honey – Fire-grilled halloumi cheese, drizzled with orange blossom honey and sprinkled with za’atar and toasted sesame seeds.

Burnt Carrots & Labneh – Wood-fired carrots with cumin and coriander seeds, served over a whipped garlic labneh, drizzled with date molasses, and topped with pistachios.

Flame-Grilled Tomato & Herb Salad – Charred heirloom tomatoes tossed with fresh mint, parsley, and sumac dressing, finished with crumbled feta.