Restaurant: El Cantara
Chef: Hamza Harrak
Front-of-house: Sam Mallach
The Gold Kitchen menu:
Chicken pastilla with orange saffron marmalade
Chermoula red mullet with vegetable couscous and a herb dressing
Venison tagine with poached pear and Moroccan dried fruit
Crepinette of lamb fillet with a Spanish herb crumb and sweetbreads
Fruit pastilla
Chef: Hamza Harrak
Front-of-house: Sam Mallach
The Gold Kitchen menu:
Chicken pastilla with orange saffron marmalade
Chermoula red mullet with vegetable couscous and a herb dressing
Venison tagine with poached pear and Moroccan dried fruit
Crepinette of lamb fillet with a Spanish herb crumb and sweetbreads
Fruit pastilla