A rich, warm and exotic menu of Middle Eastern flavours


Lamb kibbeh with lemon yoghurt

Sultana bread croute with Dolcelatte and caramelised fresh fig

Tea and beetroot marbled quails eggs with cumin and paprika


Chermoula red mullet on braised baby fennel and lemon yogurt

Home made coriander flat breads

V: Char grilled aubergine and halloumi

Breast of guinea fowl filled with apricot and pistachio,
confit of leg, sweet potato mash, Savoy cabbage,
fine green beans and tarragon jus

V: Artichoke heart, white bean, lemon and parsley strudel with salsa verde

Rich chocolate pave with gold leaf, cardamom poached pear,
vanilla mascarpone and ginger syrup

Fresh mint tea and home made Turkish delight

Photograph by Lloyd Dobbie

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