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Moroccan Feast

Courses are served on traditional tagines that are set down at intervals on the tables so that guests can help themselves!

The Menu

 

MOROCCAN MULES

Moroccan mules are served with pomegranate vodka, mint, fresh ginger, limes and lots of ice and topped with ginger beer

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STARTERS TO SHARE SERVED AT THE TABLE.

selection of small bowls, plates and sharing boards

Bowls of olives

Humus with pomegranate seeds

Babaganoush

Home made labneh with roasted coriander seeds, cumin seeds, hazelnuts and olive oil

Roast rounds of egg plant with goats cheese mousse topped with toasted pine nuts

Figs with honey, toasted walnuts and homemade cream cheese

Samosa filled with cheese and lamb mince

Tomato and Cucumber Tabouleh

Flat breads and oils

MAINS SERVED AT THE TABLE

SALADS

carrot, chickpea, currants, almonds, mint, coriander, orange, lemon and cumin.

Moroccan Cous Cous with apricots, sun dried tomato, cumin, coriander, mint, toasted almonds

Barley with curried organic sun dried Peaches, flavoured with Cape spices and coriander

HOT

MAINS TAGINE.  

Lamb with prunes and green olives

Vegetable Tagine

 

DESSERT BAR

Mini meringues

Mini chocolate brownies with chocolate and salted caramel drizzle

Selection of macaroons

Watermelon and figs

In pots, Yoghurt, honey, pomegranate, mixed nuts

Turkish delight and rose petals and homemade baklava

 

MINT TEA

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