This month’s Lebanese-inspired menu

On the 12th of May, Moro hosted a Sunday Lunch Club, inspired by Sam and Sam’s travels to Lebanon.

If you missed out, or just want to revisit the tastes you experienced, then you’re in for a treat.  This month, Moro’s menu will feature dishes from the event, with a selection of Massaya wines available by the glass.

Blood orange, orange bitters and cava Aperitivo £8.50

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Beetroot and black cumin soup with sweet herb borani  £7.00
Labneh with braised artichoke hearts, pickles and flat bread stuffed with za’atar  £8.00
Merinda tomato salad with octopus, capers, dill and anis  £8.50
Pan fried calves liver with grilled onion salad, pomegranates and mint  £8.50
Humous with crispy lamb, chopped salad and pine nuts  £8.50
English asparagus with orange, prawn and wild garlic dressing  £8.50

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Wood roasted pork with slow cooked fennel with jamόn and almond sauce  £18.50
Charcoal grilled bream with caramelized new seasons garlic and sherry vinegar, fried potatoes and gem lettuce salad   £18.50
Wood roasted duck with farika and walnut pilaf, slow cooked peas and orange  £18.50
(We recommend a glass of Massaya gold, 175ml £11.00)
Wood roasted sea trout with anchovy and za’atar dressing, dressed chard and lemon salad, deep fried spiced cauliflower and chickpeas  £19.50
Charcoal grilled lamb with garlic puree, braised spring vegetables with mint and lentils £19.50
Mixed vegetable mezze  £16.50

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Yoghurt cake with pistachios and pomegranate seeds  £7.00
(We recommend a glass of Finca Antigua moscatel, 100ml £6.25)
Rosewater and cardamom ice cream  £6.00
Blood orange and rosewater sorbet  £6.00
Chocolate and apricot tart  £7.00
Malaga raisin ice cream  £6.00
Carpuelo, Picos de Europa and Torta cheeses with membrillo  £9.00
(We recommend a glass of Leonor Palo Cortado, 100ml £6.50)

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Some photos from the Sunday Lunch Club:

Sami Ghosn from Massaya Wines

Sami Ghosn from Massaya Wines

Massaya Wines

Massaya Wines

Sam and Sam

Sam and Sam

Sunday Lunch Club menu

Sunday Lunch Club menu

The Team, ready to go!

The Team, ready to go!

Moro’s Sunday Lunch Club

12 May 2013

Sam and Sam Clark’s attitude to travel and food has always been intertwined.  They established Moro in 1997 after a three month culinary adventure through Spain, Morocco and the Sahara.  They revel in experiencing new cultures, cooking, tastes and smells, most recently borne out in a trip to Lebanon.

The Sams were bowled over by the quality and freshness of the ingredients, from the meze in local restaurants and street food in Beirut to the wonderful home cooked dishes sampled at the Bekaa Valley’s Massaya vineyard and in Byblos, home of Lebanese food visionary Kamal Mouzawak.

Naturally they brought home and adapted their discoveries to develop new ideas for Moro and Morito. The result is a special Lebanese menu influenced by the tastes and food they experienced in Lebanon, accompanied by wine supplied by Massaya Wines.

“As anyone who has read our books or eaten at Moro will know, we have a passion for the food and spices of the Middle East. Our recent trip to Lebanon reignited that enthusiasm and we hope that the menu for the Sunday Lunch Club will be enjoyed by diners as much as we enjoyed creating it.”

The Sunday Lunch Club, on the 12th of May, will include a special visit by Sami Ghosn, founder of Massaya Wines, who will talk diners through the wines they produce in the Bekaa Valley, with accompanying slides interspersed between the courses.  For £65 per head all inclusive, diners can sample these delicious wines alongside a myriad of dishes infused with the flavours of Lebanon: octopus salad with tomatoes and arak, goat cheese with artichokes, za’atar spiced flatbreads, a simple duck pilaf with walnuts and pomegranates. Seating will be informal, with couples and groups sharing tables. Wine is included with each course and there will be an opportunity to buy additional wine during the lunch.  All the dishes featured will remain on the Moro menu for a month, with a selection of Massaya wines available by the glass.

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Nibbles with Massaya Rosé 2011 (125ml)
Marinated olives and smoked almonds

Cold meze with arak (35ml)
Goat labneh with za’atar, artichokes and pickles
Tomato salad with octopus, capers, dill and arak
Chard with lemon salad

Hot meze with Massaya Classic 2010 and Massaya Silver 2009 (100ml each)
Humous with ground lamb and pine nuts
Wood roasted sea bass with za’atar and anchovy butter
Deep fried chickpeas and cauliflower with falafel spice

Main with two vintages of Massaya Gold (2007 and 2008, 100ml each)
Duck Fattee with pilaf, aubergines, walnuts and pomegranates

Dessert
Mulberry sorbet with arak

Mint tea/Coffee

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To book tickets, please email Tamara or Sean who will call back to take payment after service periods.  

Please bring your email confirmation on the day.  Refunds are only available for bookings cancelled at least 72 hours in advance.

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