From the spit
Greek-style lamb on the spit, rubbed with garlic, lemon, and wild throubi herb
Suckling porchetta stuffed with sage, garlic and lemon, spit-roasted until crackling
Coal-grilled cuts
Saltbush lamb chops, flame-grilled over hot coals
Char siu-marinated suckling pork belly finished over charcoal for a caramelised glaze
Slow-cooked and smoked
Bourbon-brushed beef brisket served with rich bourbon jus
Smoked mussels infused with chilli, galangal, and coconut
Yakitori skewers
Tender squid, lightly glazed with fresh herbs on charcoal
Sweet prawn, grilled to a delicate char
Global chicken selection
North African spice-rubbed chicken with a gentle smoky heat
Flame-grilled chicken tikka legs
Half-chicken glazed with aromatic ginger, sweet honey and soy
Thai chicken in a marinade of lemongrass, ginger, and makrut lime
Char-grilled locally produced vegetables
Market-fresh zucchini, capsicum, eggplant and heirloom carrots, brushed with herb and garlic oil
Flame-roasted whole corn, finished with smoked paprika butter and a squeeze of lime
Coal-roasted sweet potatoes, split and drizzled with tahini, pomegranate molasses and toasted sesame
Skewers and small plates
Halloumi and cherry tomato skewers served with lemon-oregano dressing
Char-grilled paneer tikka skewers marinated in yogurt
Stuffed Portobello Mushrooms filled with ricotta, spinach and fresh herbs, smoked over charcoal
Sides and salads
Flamed flatbreads with minted yogurt and chilli oil
Charcoal-roasted beetroot salad with walnuts and goat cheese
Wood-smoked eggplant dip served with warm pita
