Monsieur Bou

Tradionnaly served as elongated bagels, I like to shape the bread as a stick, making them easier to eat. The crunchiness of the sesame balances the softness of the flavourful dough.

The sweetness of the garlic confit complements the tartness of the labneh making this revisted Lebanese classing a real crowd-pleaser.

East meets west. Cooked sous vide for 72 hours, the brisket is very tender and juicy while the shawarma spices cut through the sweetness of the meat.

Carefully selected whole cauliflower smothered in a special harissa recipe and baked to crisp perfection. Served with our specialty tahini soya sauce.