Imagine a feast of vibrant and nutritious, seasonal vegetarian dishes using local ingredients that have been elevated into something really special through the thoughtful use of herbs, spices and other interesting ingredients gathered from the countries that kiss the coast of the Mediterranean; from the delicately fragrant hills of France, Italy and Greece to the gutsy flavours of Turkey, Lebanon and Palestine. Welcome to Cardamon and Dill, the place where chef Kiki reflects on her lifelong travels to places way off the beaten track where she discovers old family recipes and exciting ingredients.
Her table is one around which we can all share our thoughts on how to live a simpler, happier life through heartfelt friendship, generosity of spirit, curious exploration, healthy eating and conscious eating. Since 2017, Kiki has been bringing her particular style of cooking to the people of York starting with a year’s residency at a private art gallery where she established a long-table ‘Supper Club’ concept that has set the scene for a totally new way of dining in the city. This was followed by a year in a beautiful repurposed shipping container at Spark:York where she established herself as the ‘go-to’ space for vibrant, healthy and exciting vegetarian and vegan dishes.
This evening’s menu is inspired by a sultry spring evening in Jaffa – Yafo – an ancient port whose narrow winding streets are lined with beautifully restored Arabic buildings and shady courtyards.
A spicy lemon-scented white bean dip garnished with lemon zest, fresh parsley and pul biber served with warm lavash bread
Beetroot borani with toasted moghrabieh (Israeli couscous), griddled lime-marinated halloumi dressed with a lime vinaigrette and garnished with lightly pickled red onion and pea shoots
A classic spinach and anari cheese filo pie featuring bright spring onions, fresh dill, freshly grated nutmeg and lemon zest drizzled with a spicy amba sauce and garnished with pul biber served with mixed leaves drizzled with Kalamata olive oil Mina’s crushed roast potatoes with fresh rosemary, wild oregano and sea salt A sumptuous salad of baby spinach leaves, medjool dates, toasted almonds and pomegranate arils with a sumac dressing
Sahlab, a chilled flower-scented custard with ground mastic, rose water, orange blossom water, dried rose petals and chopped pistachios served with a berry compôte