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.
heritage tomatoes, figs, mustard dressing, crispy pita, leaves, sumac, ricotta (V/Vg)
duck liver pate, peach compote, babka brioche, thyme
king prawn, harissa, mango, coriander, chilli, lemon aioli, tempura, soft herbs, honey & nigella taco
malden oyster, tomato & chilli chutney, sumac cured shallots, raspberry vinegar
served with small glass of Vueve Clicquot, Yellow Label Brut
|12|
No bubbles options:
single oyster |4.5|
six oyster |22.5|
dozen oyster |40.5|
preserved lemon, harissa, sumac (Vg)
cashew, peanuts, almonds, spiced maple (Vg)
shawarma sea, herbs tahini (Vg)
smoked maple glaze, sea salt,
pine nut & mint pesto (V)
sumac red onion, chillies, tomatoes,
cucumber, soft herbs (Vg)
tenderstem broccoli, green bean, pea shoots, miso,
pomegranate, sesame seeds (Vg)
chickpea cake, citrus mayo, green harissa (V)
aubergine relish, coriander & cardamom salsa,
coriander, sumac (Vg)
sweet potato dumplings, harissa butter emulsion,
hazelnut, pumpkin dukkah (V)
shawarma-rubbed Jerusalem artichoke,
labneh, harissa & rose, coriander (V)
blackened aubergine, oregano, tahini,
pomegranate molasses, lychee (Vg)
smoked pink fur potato, sour cream,
butternut, horseradish (V)
deep fried squid, grapes, black garlic,
chervil & pickled chillies
fermented harissa, whisky, sumac, herbs
black bream, scotch bonnet, nectarines, red basil,
za’atar crumb, buttermilk
whole canoed sea bream, burnt sage,
baby plum tomatoes, fennel
lamb shoulder, apricots, coriander, cardamom,
saffron, ras el hanout, almonds, pita
chicken oyster thigh, orange & harissa glaze, kimchi,
burnt chilli aioli, hazelnuts, coriander
beef short rib, Kapara XO, kafir burn edge rice
1kg tomahawk steak, brown butter, oregano,
red pepper & confit garlic
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.