Crisp golden filo parcels filled with herbed goat's cheese and honey. Served in three pieces with a side of harissa.

Traditional Moroccan lentil and chickpea soup with tomato, ginger, coriander and a hint of smen. A soulful classic.

Grilled king prawns marinated in chermoula — fresh coriander, cumin, saffron and lemon zest. Served with charred flatbread.

Mini golden pastilla bites filled with spiced egg, almonds and dusted with cinnamon sugar. A cherished Fezi house classic.

Grated carrots tossed with fresh orange, toasted cumin and a drizzle of cold-pressed argan oil. Light and deeply fragrant.

Slow-braised lamb shoulder with Medjool dates, prunes, toasted almonds and fragrant ras el hanout. Served with couscous.

Free-range chicken braised with preserved lemon, green olives, caramelised onions and saffron. A Moroccan essential.

Whole sea bass fillet grilled in chermoula marinade with charred courgette, herb oil and a citrus reduction.

Hand-rolled couscous served with merguez, lamb kefta, confit chicken and seven vegetables in a rich golden broth.

Seasonal vegetables slow-cooked with olives, preserved lemon and aromatic ras el hanout. Beautifully hearty and nourishing.

Pistachio and herb-crusted rack of lamb with harissa jus, roasted root vegetables and a pomegranate reduction.

Four hand-spiced lamb sausages grilled over charcoal, served with harissa, mint yoghurt and warm flatbread.

Honey-dipped sesame flower cookies fried to a crisp golden, laced with orange blossom water and toasted anise.

Crisp filo layers filled with cool orange blossom cream, topped with crushed toasted almonds and rose petals.

Sliced navel oranges with cinnamon, orange blossom water and a scattering of fresh mint. Refreshing and aromatic.

A delicate rice flour pudding infused with rose water and orange blossom, topped with crushed pistachios. Silky and perfumed.

Warm Medjool date and walnut cake with cardamom crème anglaise and a sea-salt caramel drizzle.

A pot of our house Moroccan mint tea served with a selection of seasonal petit fours. The perfect close to…

Steamed hand-rolled couscous with a drizzle of smen butter and a pinch of sea salt.

Small cup of qahwa roasted with cardamom, lightly sweetened, served with a single date.

House-made rose harissa with dried chillies, caraway, garlic and preserved lemon. A fiery but balanced condiment.

Crispy spiced potatoes tossed with harissa, fresh coriander and a squeeze of lemon. Irresistibly moreish.

Seasonal vegetables charred over open flame with chermoula marinade and a drizzle of herb oil.

Freshly pressed pomegranate with muddled mint and soda. Tart, vibrant and jewel-bright.

Medjool dates blended with cold almond milk, vanilla and a pinch of cardamom. Naturally sweet and nourishing.

House-made tamarind concentrate with fresh mint, lemon and a hint of chilli. Sweet, sour and slightly electric.

Fresh watermelon juice with mint, lime and a touch of rose. The taste of a Moroccan summer afternoon.

Hand-embroidered silk caftan inspired by imperial Fez traditions. One-of-a-kind festive piece.

A traditional pot of gunpowder green tea with fresh spearmint leaves and sugar crystals. Poured high to create a perfect…

Light-roast cardamom coffee served in a dallah. Traditionally prepared without milk — pure, aromatic and ceremonial.

Warm milk drink with orchid flour, cinnamon and rose water, topped with crushed pistachios. A winter staple across the Levant.

Flowing silk caftan in deep emerald, hand-embroidered with gold thread along the neckline and cuffs. A timeless piece of Moroccan elegance.