Mashya

Crispy chickpea fritters, tahini espuma, pickled vegetables, and a vibrantAmbaソース. A modern take on a street food classic.

Pan-seared sea bream filet served in a rich, spicy tomato and pepper Chraime sauce, with challah bread for dipping.

Slow-cooked eggs in a smoky tomato and bell pepper ragu, topped with crumbled feta and fresh herbs. Served with a side of challah.

Slow-braised lamb shoulder wrapped in a Yemenite brioche-like bread, baked until golden and served with a harissa yogurt.

Grilled halloumi cheese, refreshing watermelon, mint, red onion, and a drizzle of pomegranate molasses.

Warm, crispy cheese pastry soaked in sweet syrup, topped with crushed pistachios and a scoop of house-made pistachio ice cream.

A deconstructed Sabich with roasted eggplant, hard-boiled egg,Israeli salad, hummus, and tahini dressing over mixed greens.