top of page
by
spirited
© Faisal Hoque
confit byaldi (ratatouille)
slow-roasted lamb leg
beef ribs with pomegranate molasses glaze and egyptian dukkah
roasted chicken korma
from father to son
korean night
salmon tandoori
pasta al nero di seppia
frenched lamb chops
1
2
3
4
5
bottom of page
