The levant plate

ribollita, crispy kale, Parmesan |D|

almond and red pepper sauce, smoked almond, chickpeas, zhug |N, VG|

three-vegan kebabs baked in pita, tomato and preserved lemon salad, tahina, amba (extra pieces at 6 each) |G, N, VG|

matbucha, red mullet, cured lemon, coriander

sea bass skewer, red onion, chimichurri, pearl couscous, herb salad |G|