Spicy condiments plate, grated tomatoes, Har Bracha tahini,green eggplant cream

Served with Atlantic sea salt

With scallion, lime-Tabasco aioli and shushka pepper sauce

Shallots, chili, olive oil–garlic–lemon dressing

Citrus vinaigrette, grapes, celery, roasted almonds, hazelnuts and pecans

Scallion, green chili, coriander oil and honey ponzu

Chili oil, nori seaweed oil, lemongrass–orange syrup

with seasonal fruit, shallots, chili, ginger, jalapeno-Padrôndressing and rye cracker

Shallots, chili, black sesame crumble, chives and yuzu aioli

Croutons and mustard aioli

Hand-chopped, with caramelized onion and tahini

Reduced chicken stock, fennel and orange

Mustard aioli, cured sirloin, green chili paste, arugula, radish and plum jam

Jerusalem artichoke cream, Swiss chard, spinach and leek

Cherry tomatoes, hot red chili and shatta pepper

Shredded fish in spicy tomato sauce, white wine, garlic, cherry tomatoes, za’atar and olive oil

Aioli and pickled onion

Red chili sauce and scallions

Whole fish from the Josper

Olive oil and balsamic vinegar