This is a sample menu, changes are made according to seasonal availability.
Whether you dine outdoors―under a romantic pergola planted with wisteria―or before a roaring chimney fire at our indoor restaurant, a showcase of stunning Moroccan craftsmanship―you’ll enjoy a cuisine that is prepared using the freshest ingredients, many locally and organically grown in our own kitchen garden.
starters
– ASSORTMENT of FRESH SALADS served with fresh tannoort bread
– ZAALOUK two types of aubergine paste served with fresh tanoort bread
– CHICKEN PASTILLA with mushroom, spinach and harissa and yoghurt sauce
– PRAWN PASTILLA stuffed with vermicelli and mushrooms
– CHORBA hot vegetable soup served with tanoort bread
– SELECTION of BRIOUATES beef, seafood and chicken served with harissa
starters
– CRISPY PRAWNS wrapped in vermicelli served with fresh herb cream
– BROAD BEAN SOUP with crispy bacon and mint cream
– BREADED CHICKEN ROLL with mozzarella and chorizo served on rocket
– COURGETTE LASAGNE served chilled with Olinto’s special harissa sauce
– BURATTA with homemade pesto and infused cherry tomato salad
– MONKFISH CARPACCIO with preserved lemon, capers and rocket
main courses
– SEVEN VEGETABLE COUSCOUS served with caramelised onion and raisins
– BEEF TAGINE served with artichoke, fresh peas
– LAMB TAGINE served with dried fruit, prunes
– CHICKEN TAGINE with orange and fennel
– HOUT MAAMAR stuffed seabass served with couscous and seafood garnish
– SEAFOOD TANGIA slow cooked seafood
main courses
– ATLAS TROUT served with garlic mash and garden vegetables
– FILET MIGNON with rosemary butter, pumpkin and carrot mash and greens
– MUSHROOM RISOTTO with white, brown and shitake mushrooms
– WILD KALE SALAD with roasted pumpkin, walnuts and goat’s cheese
– SEAFOOD LINGUINI with scallops and prawn in a white wine sauce
– MONKFISH CURRY with fragrant wild rice
desserts
– MAHALABIA Moroccan milk pudding with orange blossom and walnuts
– SWEET PASTILLA with custard
– SWEETENED ORANGE with cinnamon and dates
– APPLE SEFFA sweet and savoury couscous and vermicelli with local apples
– M’HENCHA sweet pastry dessert with almonds, honey and cinnamon
desserts
– LEMON TART with merignue nest, candied lemon and dark chocolate tuiles
– CHOCOLATE TART with raspberry coulis and mint sorbet
– LAVENDER CREME BRULÉE and homemade sablé
– SEASONAL CRUMBLE served with artisanal ice cream
– CHEESEBOARD with homemade chutney and crackers
