Coastal Greek and Levantine plates rich in olive oil, fresh herbs, charred vegetables and grilled fish.
Sun-ripe tomatoes, briny olives, cucumber and a thick slab of feta showered with oregano and olive oil.
Whipped chickpea hummus with tahini, lemon and warm olive oil, served with za atar flatbread.
Spiced lamb cones sliced thin and wrapped in pita with tzatziki, tomato, onion and crispy fries.
Crisp herby chickpea falafel served over greens, jeweled rice, pickled veg and lemony tahini.
Layers of buttery phyllo around a generous spinach and feta filling, baked into golden squares.
Mediterranean sea bass stuffed with lemon and herbs, roasted whole with new potatoes.
Mountains of finely chopped parsley with bulgur, juicy tomato, lemon and great olive oil.
Tender grape leaves rolled around lemony rice, pine nuts and herbs, simmered slowly in olive oil.
Layers of crisp phyllo packed with pistachios, baked golden and soaked in citrus honey syrup.