The menu.

Soft-cooked egg, spiced tomato and yogurt.

Shredded chicken adobo in soy sauce, with chutney.

Sourdough toast, zucchini zaalouk, fresh scamorza, romaine lettuce and honey mustard.

Lime and chive mayonnaise.

Pumpkin soup with cardamom, cinnamon and curry leaves, roasted cauliflower, marinated turnip and spring onion oil.

Fresh ricotta, thyme and lime zest.

Ras el Hanout-glazed button mushrooms, sweet-and-sour sauce, pickled red onion and green herb oil.

Filipino seasonal vegetable omelette with green mayonnaise and smoked Maldon salt.

Wholegrain couscous with beef slow-cooked at a low temperature with cassia, seasonal vegetables, toasted and pralined almonds, and fermented lemon.

Crunchy granola, fresh seasonal fruit and organic honey.

French toast, orange blossom and vanilla kefir, sellou spice and fresh fruit.

Sourdough bread, oregano cultured butter and seasonal jam.

Ethiopia · Washed

Ethiopia · Halo Beriti