Charred greens, tahini, pomegranate, roasted peanuts 

another dish of highs and lows in flavour and texture. loads of sweetness from the pomegranate and loads of nuttiness from the tahini and dry-roasted peanuts. it’s a ‘peanut butter and jelly sandwich’ of sorts.

kale and cavolo nero seasoned with oil and salt before being charred on the grill, the charred edges of leaves adds bitterness and crispiness. once plates, the dish is drizzled with tahini, pomegranate molasses, roasted peanuts and fresh pomegranate seeds. it’s a belter.

tahini: tahini, roasted garlic, lemon juice, salt.

pomegranate reduction: pomegranate molasses, balsamic vinegar, brown sugar.

allergens | gluten [r], peanuts [r], sulphites [r], sesame [r].