Night Kitchen

Sesame challah bagel with tahini, za'atar pesto, sambal, and pickles.

Burrata served with slow-cooked Moroccan tomato sauce, olive and caper tapenade, and focaccia.

Cabbage souvlaki with labneh cheese and a mango and onion pickle salad.

Moroccan tanjia with date-soy and paprika glaze, smoky freekeh, and basil peanuts.

Grilled shrimps with coriander pesto, parmesan, crispy polenta, and olive oil.

Belgium chocolate and coconut truffles served with fresh berries.