Lebanese mezze, Moroccan tagines and Greek classics, finished over open coals with produce sourced fresh through the week. Nothing here is built for a freezer.
Maffei Kitchen brings Lebanese, Moroccan and Greek cooking under one roof: marinated olives, feta and sumac, Moroccan spice blends, rosemary and good olive oil, cooked the way they're meant to be. Nothing is stocked for the month, the mezze is made through the week, and the grill runs on real charcoal.
A short cut of the full menu: mezze, grill, mains and a couple of the desserts worth saving room for.
Olives, feta, sumac and rosemary sourced through the week, not stocked for the month.
Kebabs, wings and chops finished over open coals for a proper smoked char.
A room set aside for celebrations, corporate dinners and family gatherings.
A cocktail and wine programme built to sit alongside the mezze, not as an afterthought.
"The lamb adana and the mezze platter disappeared in minutes. Good char on the grill, and the service didn't rush us once."
"Booked a table for eight on a Friday and they held it without any fuss. The tagine was worth the trip on its own."
"Quiet enough for a work dinner, good enough for a celebration. The wine list actually goes with the food."
A separate space for birthdays, anniversaries and small celebrations, with a menu we'll build around your group.
Set menus and quieter seating for client dinners and team get-togethers, sorted in advance.
Weekends fill up fast, so call ahead or book online if you want a specific time.
Tables move quickly on weekends. Reserve yours and we'll have it ready when you walk in.
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