Heritage cherry tomatoes, barrel-aged feta, Greek olives, baby cucumber, red onion
and crisp romaine lettuce with a light oregano vinaigrette

BBQ free range chicken shish kebab with southern-fried crispy chicken skin, herb
yoghurt, pickled red cabbage, cucumber & celery salsa, sweet chili mayo and
coriander

Our signature paneer on a bed of fresh beetroot & coconut puree with sweet pickles, cucumber & celery salsa, crispy onions, curry mayo and coriander

Free range chicken or paneer in a creamy garlic butter sauce, made with The Estate
Dairy butter. Served on garlic butter naan, with herb yogurt, crispy onions, fenugreek
leaves and coriander

Quinoa and foragers mix salad, celery salsa, roasted butternut squash, hummus,
crispy kale, Eaten Alive kraut, pine nuts, sumac and pomegranate with a pomegranate dressing

Spice-roasted aubergine with relish, peanut pesto, vegan mayo and foragers mix
For every vegan kebab sold, we plant a tree!

Charcoal grilled hand-formed lamb Adana glazed in lamb jus with burnt sumac onion,
heritage tomatoes & cucumber, chilli sauce, garlic mayo, mache leaves, and guindillas

Grilled free-range chicken shish and hand-formed lamb Adana with pickled red
cabbage and cucumbers, chilli sauce, herb yogurt, garlic mayo and mesclun leaves

Trio of basmati, wild and brown rice, spring onions, fresh herbs, red chilli and crispy onion with a savory pan-juice vinaigrette

Charcoal grilled sirloin steak, pickled cabbage and cucumber, sweet chilli mayo, chilli sauce crispy onions and fondue sauce, finished with coriander and parsley.

Hand-formed lamb Adana, glazed in lamb jus with pickled cucumbers, chilli sauce, chimichurri, sweet chilli sauce, double cooked fries, mache leaves and our signature fondue sauce