Scully

Slow-cooked, smoky pork belly burnt ends, served with celeriac two ways – a creamy purée and crisp, fried ribbons.

A rich, umami-packed spread of roasted mushrooms and bone marrow, served with toasted sourdough for dipping. Earthy and indulgent.

Giant couscous (mograbieh) tossed with bright preserved lemon, a kick of homemade harissa, and fresh herbs. A light yet flavorful side.

Delicately smoked duck breast, perfectly pink, paired with a tart cherry reduction and a scattering of toasted hazelnuts. A harmonious blend of sweet and savory.

Crispy corn arepa filled with smoky black beans and a fiery, tangy fermented Scotch bonnet sauce. A vibrant vegetarian delight.