Turmeric rice, roasted sweet potato, chickpeas, avocado, pickled onion and tahini-lime dressing.
picked this morning
A garden kitchen that cooks by the season, not the calendar.
Amara started cooking for friends in a borrowed garden shed. Ten years on, the beds behind our kitchen still decide what goes on the menu. When the figs arrive, so does the fig flatbread.
We cook on a clay oven and a charcoal grill, pickle what we cannot use today and waste very little. Most of the menu is vegetarian, and nearly every plate can be made vegan or gluten-free on request.
- 38
- steps from the herb bed to the pass
- 6
- hours of slow simmering for the dal
- 90
- seconds in the oven for each flatbread
