About
Plump, richly coloured cushions invite diners at Le Menar to snuggle into the back corners of the dining room; round, patterned-metal tables evoke the souks of Marrakech. But while the decor sports the traditional trappings of a North African/Middle Eastern restaurant, the food requires a double take. Yes, there’s hummus, lamb tagine, falafel and the like, but you’ll also find some Far Eastern flavours – and presentation sometimes veers from the norm too. Hummus and wasabi is a punchy and successful twist on the standard chickpea dip; and refreshing tomato, parsley, sumac and pomegranate fattoush arrives in a paper-thin rice basket. To follow, Le Menar’s tagine is a deconstructed version, with fall-apart lamb and a pot of rich, warmly spiced reduction. We can also vouch for the lamb prosciutto: an original, dark and intense take on cured meat. For afters, many customers stick to tradition with a shisha pipe.