The mains feel luxurious—duck with cherry glaze and Aleppo chilli balances sweet heat, while dishes like sea bass with yuzu and crispy couscous tabbouleh show a refined play on texture and citrusy zing. The spring chicken with king oyster mushroom and pepper salsa is deeply savoury and umami-rich.
Finally, the sides keep the freshness going: think yuzu- dressed lettuce, curry leaf dukkah-roasted carrots, and Baharat-spiced new potatoes —each one bursting with spice, crunch, or tang.
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