Cumin, Coriander, Green Chilli, Shallot, Flatbread.

Persian Omelette

San Marzano Tomato, Buffalo Mozzarella, Anchovy, Black Olive, Parsley Salad.

Olive & Anchovy Pide

San Marzano Tomato, Buffalo Mozzarella, Parsley Salad, Pickled Shallot, Pomegranate.

Spiced Lamb Pide

San Marzano Tomato, Oregano, Parsley Salad, Pickled Shallot, Pomegranate.

Grilled Aubergine Pide

Battered Squash, Parsnip, Cauliflower, Kale, Date Molasses, Wild Oregano.

Crispy Winter Vegetables

Crumbed hake, Whitebait, Sage, Squid, Potato, Black Garlic Aîoli.

Fritto Misto

House White / Red / Rose

Bath Blue Cheese

Poached pear

caramelised clementines and toasted hazelnuts

Dark Chocolate Mousse

apricot and pecan stuffing, lentil and red wine sauce

Breaded Chicken Breast

Saffron and Cardomom Bread and Butter Pudding

Salt Baked Celeriac Shawarma

Fillet of Stone Bass

cranberry tabbouleh, Charleston peppers, coriander

Rolled Lamb Belly

winter squash, cranberries, date molasses, walnuts (VE)

House Sourdough Flat Bread

pickled kohlrabi, pink peppercorns, rye crisp

Cured Sea Trout

Pomegranate molasses, hung yoghurt and sumac

Spiced Crispy Cauliflower

Vadouvan Spiced Parsnip Soup

Braised Buckwheat, Preserved Lemon, Winter Leaves.

Lamb Leg Shawarma

Flame Grilled Flat Iron

Onion Purée, Roasted Chicory, Buckwheat Za'atar.

Salt Baked Celeriac Steak

Prawns, Turkish Butter, Parsley, Lemon Wedge.

Gambas

Spring Tomatoes, Black Olive Caramel, Herb Salad.

Seared Halloumi

Crack the eggs into a medium bowl. Add the cold milk or water, salt, and black pepper. Whisk until the mixture is homogenous and slightly frothy (about 20–30 seconds). Set aside.

Slice the shallot thinly and finely chop the green chili (remove seeds if you prefer less heat). Chop the cilantro and have lemon wedges and flatbread ready.

Heat a 10-inch (25 cm) nonstick or well-seasoned skillet over medium heat. Add the oil and butter and let the butter melt and foam, about 30 seconds.

Add the sliced shallot and cook, stirring occasionally, until softened and just starting to brown at the edges, about 3–4 minutes.

Stir in the chopped green chili, ground cumin, and ground coriander. Cook for 30–45 seconds, stirring constantly, until the spices become fragrant. Be careful not to burn the spices.

Pour the whisked eggs evenly over the warmed aromatics in the pan. Reduce heat to medium-low so the eggs cook gently.

Combine eggs with aromatics

Let the eggs set around the edges for about 30–45 seconds. Using a spatula, gently lift the cooked edges and tilt the pan so uncooked egg flows underneath. Continue until the eggs are mostly set but still slightly moist on top, 2–3 minutes total depending on heat.

Scatter the chopped cilantro over the top during the final 30 seconds of cooking. If you like a slightly firmer top, cover the pan with a lid for 30–45 seconds to steam the top through.

Once set to your liking, either fold the omelette in half and slide onto a plate or loosen the edges and fold into thirds like a French-style omelette.

Warm the flatbread briefly in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 3–5 minutes. Spread yogurt or labneh on the flatbread if using.

Place the folded Persian omelette on or next to the flatbread. Garnish with extra cilantro leaves and squeeze a lemon wedge over the eggs to brighten the flavors.

Serve immediately while hot, tearing pieces of flatbread to scoop the omelette. Leftovers can be refrigerated up to 24 hours and gently reheated.

large eggs

cold milk or water

kosher salt

freshly ground black pepper

shallot, finely sliced

green chili (Persian or serrano), finely chopped

ground cumin

ground coriander

fresh cilantro (coriander leaves), chopped

neutral oil (canola, vegetable) or light olive oil

unsalted butter

flatbread (lavash, sangak, pita, or naan)

plain yogurt or labneh (optional)

extra cilantro leaves

lemon wedges

Warm 1 cup water to about 105–110°F (comfortable to the touch). Sprinkle 2 tsp active dry yeast and 1 tsp sugar over the water. Let bloom 5–8 minutes until foamy.

In a large bowl combine 3 cups all-purpose flour and 1 tsp fine sea salt. Make a well in the center and add the foamed yeast and 2 tbsp olive oil.

Mix with a spoon until shaggy, then turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes). Dough should be slightly tacky but not sticky — add up to 1 tbsp flour if overly sticky.

Form dough into a ball, lightly oil the bowl, place dough inside, cover tightly with plastic wrap or a damp towel. Let rise in a warm place until doubled, about 60–90 minutes.

While dough rises, mince 1 clove garlic. In a small saucepan warm 1 tbsp extra-virgin olive oil over medium-low heat; add garlic and cook 30 seconds until fragrant — do not brown.

Add 1 cup San Marzano canned tomatoes (crush by hand or with a spoon into a chunky purée), 1 tsp salt, 1 tsp freshly ground black pepper and 1 tsp dried oregano. Simmer gently 8–10 minutes to meld flavors and slightly thicken. Taste and adjust seasoning. Remove from heat and set aside to cool slightly.

Drain buffalo mozzarella and tear into bite-size pieces. Drain anchovy fillets on paper towels and pat dry. Halve pitted black olives.

Prepare parsley salad: finely chop enough flat-leaf parsley to measure about 1 cup packed. In a small bowl toss parsley with juice from 1/2 lemon, 2 tbsp extra-virgin olive oil (from toppings), 1/2 tsp coarse sea salt and 1/2 tsp red pepper flakes. Adjust lemon or salt to taste. Set aside so flavors marry.

Preheat oven to 500°F (260°C) and place a pizza stone or inverted baking sheet on the middle rack. If using a pizza oven or grill, preheat accordingly.

Turn risen dough onto a lightly floured surface, divide into two equal pieces for two medium pides (or keep whole for one large). Shape each piece into an oval by stretching with your hands, leaving a slightly thicker rim—aim for about 10–12 inches long and 6–8 inches wide. Transfer to a peel or baking sheet dusted with 1 tbsp semolina or cornmeal.

Make a shallow lengthwise indentation down the center of each oval and fold the long edges toward the center, pinching the ends to form the traditional boat shape with an open center.

Whisk 1 egg with 1 tsp water to make an egg wash. Brush the rim of each pide lightly with the egg wash to promote browning.

Spread a thin, even layer of the San Marzano tomato sauce down the center of each pide, leaving the folded rims exposed. Distribute torn buffalo mozzarella pieces over the sauce.

Arrange anchovy fillets evenly on top (about 4 per medium pide) and scatter halved black olives to taste.

Slide the pides onto the preheated stone or inverted sheet and bake for 8–12 minutes, until crust is golden and cheese is melted and slightly bubbly. Rotate once halfway through if necessary for even browning.

Remove pides from oven and place on a cutting board. Immediately drizzle with a little extra-virgin olive oil if desired.

Finish by spooning the parsley salad over the center of each pide (or scatter evenly) so the herb salad is bright and fresh on the hot pide. Sprinkle a final pinch of coarse sea salt and a light grind of black pepper.

Let rest 2–3 minutes, slice into portions and serve hot.

all-purpose flour

warm water

active dry yeast

olive oil

fine sea salt

sugar

San Marzano canned tomatoes

garlic

extra-virgin olive oil

dried oregano

buffalo mozzarella

anchovy fillets in oil, drained

pitted black olives, halved

fresh flat-leaf parsley

lemon

red pepper flakes

coarse sea salt

extra-virgin olive oil (for finishing)

egg (for egg wash)

water (for egg wash)

semolina or cornmeal (for dusting)

In a small bowl combine warm water (approx. 105–115°F / 40–46°C), sugar and yeast. Stir and let sit 5–8 minutes until foamy. In a large bowl combine flour and salt. Make a well, add activated yeast and olive oil. Stir until a shaggy dough forms.

Activate yeast and mix dough

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively use a stand mixer with dough hook for 4–5 minutes. Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 60–75 minutes.

Knead and proof

Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and cook 4–5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Cook aromatics

Add ground lamb to the pan and break it up with a spoon. Cook until it loses its pink color, about 6–8 minutes. Drain excess fat if necessary. Stir in cumin, coriander, smoked paprika, cinnamon, and red pepper flakes; cook 1 minute to bloom the spices.

Brown lamb and add spices

Add tomato paste and cook 1–2 minutes, stirring so it darkens slightly. Pour in crushed San Marzano tomatoes and stir to combine. Simmer gently 6–8 minutes until mixture thickens slightly. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Remove from heat and cool slightly.

Tomato binding

Place thinly sliced shallot in a small jar or bowl. In a small saucepan combine red wine vinegar, water, sugar and 1/4 teaspoon salt. Bring just to a simmer to dissolve sugar. Pour hot brine over sliced shallot and let sit at least 15 minutes (longer if time allows) until tangy and softened. Drain before using.

Quick-pickle shallot

Position oven rack in upper third and preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven to heat. Punch dough down and divide into 3 equal pieces for medium-sized pide (makes 3). Let rest 10 minutes.

Preheat and divide dough

On a lightly floured surface, roll or stretch each dough piece into an oval approximately 10–12 inches long and 4–5 inches wide. Transfer to a parchment-lined baking sheet or preheated stone using a peel. Fold the long edges inward about 1/2 inch to form a raised rim and pinch the ends to create pointed boat-shaped ends.

Shape pide

Spread a thin layer (about 1–2 tablespoons) of the cooled spiced lamb-tomato mixture down the center of each oval, leaving the rim free. Distribute torn buffalo mozzarella evenly over the lamb, leaving some exposed lamb for texture. Brush the exposed dough rim with egg wash (beat egg with 1 tsp water).

Layer toppings

Bake in the hot oven 8–12 minutes until crust is puffed and golden and cheese is melted and slightly blistered. If using a stone it may bake faster — watch closely after 7 minutes. Remove from oven and let rest 2 minutes.

Bake

While pide bake, combine chopped parsley, chopped mint (if using), lemon juice, olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a bowl. Toss and taste; adjust seasoning.

Make parsley salad

Top each baked pide with a small handful of the parsley-mint salad. Scatter pickled shallot slices and pomegranate arils over the top. Serve warm, slicing each pide into 2-3 portions. Offer extra lemon wedges if desired.

Assemble final plate

granulated sugar

salt

ground lamb

small yellow onion, finely chopped

garlic, minced

smoked paprika

ground cinnamon

tomato paste

San Marzano tomatoes, crushed (canned)

black pepper

buffalo mozzarella, torn or thinly sliced

shallot, thinly sliced

red wine vinegar

water

flat-leaf parsley, leaves only, roughly chopped

mint leaves, optional, chopped

lemon juice

pomegranate arils

In a small bowl, stir warm water (about 105–110°F / 40–43°C) with sugar and yeast. Let sit 5–7 minutes until foamy.

In a large bowl combine flour and salt. Make a well in the center, add the yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle a little more flour; it should be soft and slightly tacky.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.

While dough rises, combine white wine vinegar, water, sugar, and salt in a small jar or bowl and stir until sugar and salt dissolve.

Add the thinly sliced shallot to the pickling liquid, press down so all slices are submerged, and let sit at room temperature for at least 20 minutes. Refrigerate if preparing early.

Trim and slice aubergines into 1/3-inch rounds or lengthwise slices (about 1/4–1/2 inch thick). Pat slices dry with a towel to remove excess moisture.

Brush both sides of the slices with 3 tablespoons olive oil and season with smoked paprika, 1 teaspoon salt, and 1 teaspoon pepper.

Preheat a grill pan or outdoor grill to medium-high. Grill aubergine slices 3–4 minutes per side until well marked and tender. Alternatively, roast on a sheet pan under a broiler for 4–6 minutes per side.

Set grilled aubergine aside on a wire rack to cool slightly while you prepare the tomato base.

In a small saucepan, warm 1 cup crushed San Marzano tomatoes over medium-low heat. Add minced garlic, dried oregano, 1/2 tsp salt, 1/2 tsp sugar and 1/4 tsp black pepper. Simmer gently 8–10 minutes to concentrate flavors. Remove from heat and let cool slightly.

Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes.

Divide risen dough into 2 equal pieces for large pide or 4 for small individual ones. On a lightly floured surface, roll each piece into an oval roughly 10–12 inches long, leaving slightly thicker edges. Transfer to a piece of parchment for easier handling.

Shape and Top Pide

Spread a thin layer (about 2–3 tablespoons) of the San Marzano tomato sauce down the center of each oval, leaving a 1/2-inch border. Scatter 1/2 cup shredded mozzarella or crumbled feta across the sauce.

Arrange grilled aubergine slices along the length of the sauce/cheese in a single overlapping layer. Tuck the dough edges up and pinch the ends to form the characteristic pide boat shape, sealing edges slightly.

Drizzle a little olive oil over the exposed dough edges.

Slide parchment with pide onto the preheated stone or baking sheet and bake 10–12 minutes until crust is golden and cheese is bubbly. For a crisper bottom, bake directly on the hot stone for the last 2–3 minutes.

While pide bakes, combine chopped parsley and oregano in a bowl. Toss with 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Keep chilled until ready to garnish.

When pide are baked, remove from oven and let rest 2 minutes. Top each with a generous spoonful of the parsley-oregano salad and a few pickled shallot slices (drain excess pickling liquid first).

Scatter pomegranate seeds over the top for brightness and texture. Drizzle with 1 tablespoon extra virgin olive oil and sprinkle red pepper flakes if using.

aubergines (eggplants)

San Marzano canned tomatoes, crushed

fresh mozzarella or feta, crumbled or shredded

white wine vinegar

flat-leaf parsley, roughly chopped

fresh oregano leaves, chopped

pomegranate seeds

extra virgin olive oil

red pepper flakes (optional)

Wash, peel and cut the butternut squash into 1/2-inch sticks. Peel and cut the parsnip to match the squash size. Trim cauliflower into small 1-inch florets. Remove kale stems and tear leaves into 2–3-inch pieces. Pat all vegetables dry with a towel — especially the kale — to ensure batter adheres and oil doesn’t spit.

Prepare vegetables

Par-cook the dense vegetables: bring a medium pot of salted water to a simmer. Add the squash and parsnip and simmer for 2 minutes, then remove with a slotted spoon and transfer to a bowl of ice water to stop cooking. Drain and dry thoroughly. Do not simmer cauliflower or kale; these will be fried raw.

In a mixing bowl whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and dried wild oregano until homogenous. If using egg, beat it lightly in a separate small bowl. Add the cold sparkling water and the egg (if using) to the dry mix and whisk briefly—batter should be slightly lumpy and fairly thin, similar to heavy cream. Keep the batter cold by setting the bowl over another bowl filled with ice or placing in the fridge for 5–10 minutes; cold batter yields a crispier crust.

Make the batter

Set up a dredging station: one tray for battered vegetables, one rack or paper towels for draining fried pieces.

Pour neutral oil into a wide, heavy saucepan or a deep-fryer and heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of batter— it should sizzle and rise immediately without browning within 20–30 seconds.

Heat the oil

Fry the vegetables in batches: working quickly, dip par-cooked squash and parsnip sticks into the batter to coat completely, letting excess drip off, then gently lower into the hot oil. Fry for 3–4 minutes until golden and crisp. Remove with a slotted spoon to a wire rack or paper towels.

Next, batter and fry cauliflower florets in a single layer (do not crowd). Fry for 3–4 minutes until set and golden; denser florets may need an additional 1 minute. Drain on a rack.

Finally, lightly dust kale leaves with a small amount of batter (they require less batter — you can dip or spoon a thin coat) and fry in small batches for 20–40 seconds until crisp but still green. Remove and drain. Maintain oil temperature between 325–350°F (160–175°C); lower temperature makes food greasy, higher will brown too quickly.

While still hot, season all fried vegetables with fine sea salt and freshly ground black pepper to taste. Keep warm in a low oven (200°F / 95°C) on a rack if necessary while finishing batches.

In a small bowl whisk together date molasses, apple cider vinegar, soy sauce, olive oil, smoked paprika and sea salt. If the mixture is too thick to use as a dip, whisk in water 1 teaspoon at a time (up to the 1 tablespoon specified) until pourable but still syrupy. Taste and adjust: add a drop more vinegar for brightness or a pinch more salt for balance.

Make the glaze/dipping sauce

Optionally reserve 1–2 tablespoons of the sauce to lightly brush onto the squash and cauliflower after frying for a glossy sweet-savory finish. If brushing, do so sparingly and return to the oven for 1–2 minutes to set the glaze.

Arrange the battered squash, parsnip, cauliflower, and kale on a platter. Drizzle or brush the reserved glaze over some pieces if desired and place the remaining glaze in a small bowl for dipping. Garnish with a light sprinkle of crushed dried wild oregano if you like and serve immediately with lemon wedges on the side.