CHEF KEMIA

• Moroccan smoked eggplant salad

  18.-

• Salad of melon, kale, crab and crunchy goat cheese

  20.-

• Meagre tartare with spices, pomegranate dressing

  22.-

• Veggie briwate, chutney of chick pea, green pea and mint

  18.-

• Potato Maakouda grilled with cheese

  16.-

• Traditional chicken pastilla

  21.-

• Lamb kefta and merguez, spicy tomato chutney

  22.-

• Tempura of small squids marinated with chermoula, saffron cream

  18.-

• Sardines marinated with herbs and candied lemon, fried with semolina

  17.-

THE CHEFS-TO-SHARE

• Deconstructed deep fried sea bream, sweet pepper and ginger sauce (2 people)

  62.-

• Roasted cornish hen with lemon and olives, matchstick fries

  49.-

• Barbecued lamb shoulder from Limousin (2 people)

  150.-

SIDES

• Assorted Moroccan breads

  5.-

SWEET-BAR

• Millefeuille: almond cream, orange and amlou (2 people)

  22.-

• Almond crème brulée, orange blossom flavors

  10.-

• Moroccan mint tea and its traditional gazelle horns from "Maison Gazelle"

  15.-