Top End Barbeque (2009-12-4)
Selection of Mezze:
Hummus di tahini
Harissa
Talaltouri (yoghurt, mint and cucumber)
Marinaded olives
Pata Negra ham, Manchego cheese and membrillo (quince jelly)
Salads:
Rocket, pousse, endive, pear and roquefort salad with caramelised walnuts.
Pompodora tomato, buffalo mozzarella and purple basil pesto
Jewelled quinoa salad
Potato, spring onions and gribiche dressing.
Roast aubergine salad of chilli, mint, garlic and pomegranate.
Meat:
Organic corn-fed chicken breast kebabs marinated in [...]
