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All items are created in-house, handmade using the finest locally available ingredients, organic when possible. Options for a plated, seated version of many of these dishes is available, just get in touch!
Complete the form, send me a WhatsApp message, or call + 962 777 107 729
to place your order and find out more.
Please allow 48 hours notice for your orders.
Delivery within Amman available for a fee.
Circassian cheese mixed with herbs and lemon on a crispy labneh flatbread topped with roasted grapes and fresh Persian zaatar
Hand rolled olive oil crackers sprinkled with flaky sea salt, perfect on their own or as an accompaniment to other snacks
One whole beef fillet (approximately 1.5 kg) cooked until just pink, served with radishes and parsley and a choice of sauces: arugula horseradish cream, salsa verde, or chili garlic crisp
Spiced shredded slow cooked lamb shoulder with a rich orange yogurt sauce topped with a orange, pomegranate, celery gremolata
Roasted rosemary and garlic mixed mushrooms baked on a crispy labneh flatbread with gruyere cheese
Organic whole chicken marinated in shanina and spices and roasted until crispy. Served with a shallot lemon jus on the side.
Crispy handmade cheese and herb dumplings sautéed with sage roasted butternut squash and mixed mushrooms.
Individual stacks of persimmon wedges, fresh mozzarella, and Italian bresaola topped with a fresh basil leaf and skewered.
Finely diced fresh raw salmon tossed with bulgur and spices and topped with a green olive, parsley, and lemon salsa. Served with sweet potato chips
Scented coffee and walnut madelines, best served warm.
My family’s favorite. A traditional ground beef bolognese sauce layered with ricotta, mozzarella, and lasagna noodles. Served with a side of herb garlic bread.
Rich dark chocolate ganache quenelles served with a homemade sweet spice mix, orange oil, and a dollop of local yogurt.
Roasted beetroot, thinly sliced fennel, baby arugula, and pickled kumquats with a honey zaatar dressing.
A spiced mixture of minced lamb, shredded beetroot, and white cheese wrapped in an all-butter puff pastry and baked until golden brown.
Roasted butternut squash mixed with nutty farro, walnuts, fresh herbs, and kumquats. Served on a base of miso cashew butter and drizzled with a herby, spicy zhug.
Small bites of deep butterscotch flavor drizzled with salted caramel and a dollop of whipped cream
Dark chocolate cookies flecked with pistachios and pistachio halva with just a hint of orange blossom water.
Little French style cheese puffs scented with ground cumin. Best served warm.
Light in texture but rich in chocolate flavor with a rose ganache frosting on top (vegan)
Choose from avocado hummus (vegan), smoked yogurt, whipped feta, and beetroot muhammara (vegan).
Panko crusted fried green olives served with a Moroccan herb zhug yogurt sauce...
Like a classic French lemon tart that you can eat with your hands! Lemon and orange blossom curd baked on top of a shortcrust base and cut into squares.
Lemon, polenta, pistachio, and lemon rose tea cake with a lemon rose pistachio glaze (gluten-free).
Homemade fresh popcorn cooked with Mediterranean herbs, dried chilies, and garlic
Homemade lamb merguez sausage in a dumpling wrapper, pan fried and steamed served with smoked yogurt and a pomegranate molasses drizzle
A sweet and savory jam made from local black olives. Makes everything from a sandwich to a cheese board to a burger better.
Rich crispy parmesan crackers rolled in Nigella seeds. Perfect with a glass of wine.
Crispy parmesan crackers rolled in nigella seeds. Perfect with a glass of something!
Crispy buttery parmesan crackers rolled in nigella seeds. Perfect with a drink!
A delicious blend of toasted nuts and spices that works well in a variety of ways. Sprinkle on a salmon fillet before baking, or on chicken breasts. Top salads with a generous amount or add some to a soup. Also amazing as a garnish for dips.
Baked rustic potato gratin with sautéed swiss chard, in a creamy parmesan and gruyere cheese sauce
Filled with chopped nuts, seeds, dried cranberries, and puffed rice and cooked in a Levantine spiced mixture including carob molasses and mahleb. (gluten-free)
Charred baby eggplants and cherry tomatoes served on a bed miso tahini sauce with fresh herbs
Festive brown sugar, rosemary, and cayenne pepper roasted mixed nuts, including walnuts, pecans, cashews, almonds, and pistachios. Perfect for snacking.
Fine green beans sautéed with garlic, chili flakes, and orange zest.
Fresh seasonal fruit served on a bed of lemon mascarpone in a handmade cornmeal rosemary crust
Contact me to find out what ice creams (and special desserts based on them) I’m churning at the moment!
2 kg roasted jumbo shrimp with American style ketchup, lemon, and horseradish dip
Not your average vegetable and dip platter! Assorted seasonal raw and pickled veggie display using the best local ingredients with a choice of dips: beetroot muhammara, whipped feta, or avocado hummus
Local winter lettuces with persimmon wedges, sliced radishes, avocado, pomegranate seeds, mixed fresh herbs, and pistachio dukkha in a orange mustard vinaigrette
Whole side, approximately 1.5 kg, of spiced fresh salmon roasted and served with orange, grapefruit, and lemon slices and a generous amount of pickled yellow mustard seeds and fresh herbs
Homemade strawberry sorbet with a rose cream, fresh strawberries, pomegranate seeds, rose meringues, and a sumac caramel sauce decorated with dried rose petals. (gluten-free)
Locally made sujuk drizzled with chives and pomegranate molasses before being rolled in all-butter puff pastry. Sliced and rolled into little savory sausage rounds and baked until crispy golden brown.
Raw cauliflower rice massaged with a sumac dressing with dried cranberries, fresh herbs, toasted almonds, and green onions.
