Inspired by Yotam Ottolenghi, Chef Guy Morris creates another feast of many different flavours from the Ottoman period. This is a rare opportunity to taste dishes not seen on menus in Wales.
Ottoman Feast
Starter plate.
Hummus with lemon, fried garlic and chilli.
Baba ganoush-BBQ burned aubergine with tahini and lime.
Beetroot Borani.
Flat bread.
Second plate
Fried fish – squid, prawns, monkfish and whitebait, with Tunisian lime with smoked chilli dressing.
Smokey Patron peppers.
Leek and cumin fritters.
Oyster mushroom shawarma.
Buffet
Couscous sweet potato caramelized onion and date.
Slow roast Pembrokeshire lamb with allspice and garlic marinade.
Herb Tofu and spinach Spanakopita.
Salmon with Tunisian harissa dill and tarragon.
Roast potatoes with zesty tahini yogurt and smoky spiced nut crumble.
Green salad.
Imam bayildi – baked aubergine stuffed with spiced tomato and lentil sauce and topped with feta and pomegranate.
Pickled cucumber with harissa and lemon.
Herb chermoula.
Dessert plate.
Stuffed dates dipped in chocolate.
Baclava.
Stuffed figs.
Turkish delight.
Orange filo cake.
Persian love cake.
Please seek early to avoid disappointment
The event is finished.
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Getting Here
Events take place at our unique Rhosygilwen venue.
Rhosygilwen, Cilgerran, Pembrokeshire SA43 2TW
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