H O S T E D
Things heat up when you get to the main course in the NEW Modern Middle Eastern set menu at The Ottomani.
Designed for sharing, there is a delightful sounding vegetarian option that showcases local roots, sweet potato dumplings and acuka (a type of walnut and pepper paste - thanks google!) but as always, it is the meats that draw me more. For selection are Tiberias Snapper, Omega lamb shoulder, 150-day-aged Beef Brisket and Kurobuta pork collar. They are all pit-roasted, a process that imbues them with a distinctive smokiness that adds to their overall flavour.
Shown above is the pork collar. It’s actually served uncut but I wanted to show what the blackened hunk of meat looks like on the inside. Having been marinated in Turkish coffee and Szechuan pepper, this leaner cut is not exactly very moist but it is cooked till tender and possesses a caramelised sweetness and quiet heat. Make sure to swoosh each piece through the puddle of zhoug to feel the fireworks of bright spiciness in the mouth as you chew on it.