House-cured lamb pastrami with a black pepper and coriander crust, smoked over oak in toasted sourdough, with house pickled onion, pickled cucumber and our house mustard sauce

Gluten

Texas-style brisket smoked low and slow over oak, sliced over fragrant mandi rice cooked with ghee, whole spices, tomato and red onion. Served with daqoos and yoghurt

Chargrilled tiger prawns, clarified butter, chermoula sauce

Shellfish