Decadently curated by Chef Eran Tibi, our A La Carte menu hosts our most delicious signature dishes. Changing with the seasons, only using the freshest and most sustainable ingredients.
malden oyster, tomato & chilli chutney, sumac cured shallots, raspberry vinegar
served with small glass of Vueve Clicquot, Yellow Label Brut
|12|
No bubble options:
single oyster |4.5|
six oysters |22.5|
dozen oysters |40.5|
preserved lemon, harissa (Vg)
shawarma spices, green tahini (Vg)
sumac red onion, chillies, tomatoes, cucumber, soft herbs (Vg)
maple, pine nut & mint pesto (V
crispy chickpeas, aubergine relish, zhoug (Vg)
chickpea, citrus mayo, green harissa (v)
sour cream, butternut, horseradish (V)
green bean, miso, sesame (Vg)
liver pate, peach compote, babka
sweet potato gnocchi, harissa butter, hazelnut & pumpkin dukkah (v)
shawarma rub, labneh, harissa & rose (V)
blackened aubergine, oregano, tahini, pomegranate molasses, lychee (Vg)
harissa, mango salsa, lime aioli, radicchio, yemeni pancake
grapes, black garlic, pickled chillies
scotch bonnet, nectarines, buttermilk
catch of the day, burnt sage, baby plum tomatoes, arak butter
saffron apricots, ras el hanout almonds, pita
oyster thigh, harissa glaze, orange kimchi, burnt chilli aioli
short rib, Kapara XO, kafir burnt edge rice
brown butter, red pepper & confit garlic
brick pastry, gianduja marquise, kumquat (V)
medjool dates, treacle, baharat chantilly (Vg)
pistachio sponge, rose malabi, pomegranate (v)
Catering for all indulgent desires, Kapara’s menus are a journey
through Eran Tibi’s attitude, style and taste.
Join us at Kapara for a Bottomless Bank Holiday Brunch that you won’t want to miss! We’re ready to party all through the long weekend with bookings from 11am-4pm, Saturday 24th to Monday 26th of August.
The fun doesn’t stop at the two irresistible offers, the weekend will be accompanied by a soundtrack filled with divas and disco classics to make your bank holiday one to remember.