Please leave this field empty.
I would like to receive occasional emails from Kapara and our sister restaurant Bala Baya about news and upcoming events in accordance with the privacy policy.
smoked maple glaze, sea salt,
pine nut & mint pesto (V)
aubergine relish, coriander & cardamom salsa,
coriander, sumac (Vg)
blackened aubergine, oregano, tahini,
pomegranate molasses, lychee (Vg)
black bream, scotch bonnet, nectarines,
red basil, za’atar crumb, buttermilk
––––––––
whole canoed sea bream, burnt sage,
baby plum tomatoes, fennel
shawarma-rubbed Jerusalem artichoke,
labneh, harissa & rose, coriander (V)
tenderstem broccoli, green bean, pea shoots, miso, pomegranate, sesame (vg)
——
brick pastry, gianduja marquise, blood orange,
kumquat, chocolate soil, smoked tuile (V)
medjool dates, black treacle,
baharat chantilly, crumble (Vg)
green pistachio sponge, rose milk malabi,
pomegranate jelly (V)
Catering for all indulgent desires, Kapara’s menus are a journey through Eran Tibi’s attitude, style and taste.
For bookings over seven people, please email us: bookings@kapara.co.uk