After dinner, I enjoyed a tour of the kitchen, which is upstairs from the restaurant:
Every dish we tried was delicious, exceeding my impressions of Ottolenghi's imaginative use of spices and unusual flavors. Our dinner began with wine, lavash bread, and an eggplant spread, and then with bread and a very fruity olive oil.
|The salad counter at the front of the restaurant.
- Fresh figs, Roquefort and mixed bitter leaves, spicy pecans with pomegranate and balsamic dressing.
- Fillet of English beef with sweet coriander-mustard sauce.
- Mixed green and yellow beans with fried capers, red pepper and coriander seeds.
| A main course: Urfa chilli lamb rump with muhammara,
feta, olives and corn.
|Clams, squid, and mussel stew with coco beans and red currant.
|Braised leeks with smoked onion purée, goat's cheese, sour cherries, and almonds.
Not pictured: Gressingham duck breast with red curry, courgette, fresh mandarin and Thai basil.
|Display of cakes and tarts, a remarkable selection!
|Seasonal fruit tart (similar to my favorite plum cake).
And vanilla cheesecake topped with cherry compote.