12 May 2013
Sam and Sam Clark’s attitude to travel and food has always been intertwined. They established Moro in 1997 after a three month culinary adventure through Spain, Morocco and the Sahara. They revel in experiencing new cultures, cooking, tastes and smells, most recently borne out in a trip to Lebanon.
The Sams were bowled over by the quality and freshness of the ingredients, from the meze in local restaurants and street food in Beirut to the wonderful home cooked dishes sampled at the Bekaa Valley’s Massaya vineyard and in Byblos, home of Lebanese food visionary Kamal Mouzawak.
Naturally they brought home and adapted their discoveries to develop new ideas for Moro and Morito. The result is a special Lebanese menu influenced by the tastes and food they experienced in Lebanon, accompanied by wine supplied by Massaya Wines.
“As anyone who has read our books or eaten at Moro will know, we have a passion for the food and spices of the Middle East. Our recent trip to Lebanon reignited that enthusiasm and we hope that the menu for the Sunday Lunch Club will be enjoyed by diners as much as we enjoyed creating it.”
The Sunday Lunch Club, on the 12th of May, will include a special visit by Sami Ghosn, founder of Massaya Wines, who will talk diners through the wines they produce in the Bekaa Valley, with accompanying slides interspersed between the courses. For £65 per head all inclusive, diners can sample these delicious wines alongside a myriad of dishes infused with the flavours of Lebanon: octopus salad with tomatoes and arak, goat cheese with artichokes, za’atar spiced flatbreads, a simple duck pilaf with walnuts and pomegranates. Seating will be informal, with couples and groups sharing tables. Wine is included with each course and there will be an opportunity to buy additional wine during the lunch. All the dishes featured will remain on the Moro menu for a month, with a selection of Massaya wines available by the glass.
Nibbles with Massaya Rosé 2011 (125ml)
Marinated olives and smoked almonds
Cold meze with arak (35ml)
Goat labneh with za’atar, artichokes and pickles
Tomato salad with octopus, capers, dill and arak
Chard with lemon salad
Hot meze with Massaya Classic 2010 and Massaya Silver 2009 (100ml each)
Humous with ground lamb and pine nuts
Wood roasted sea bass with za’atar and anchovy butter
Deep fried chickpeas and cauliflower with falafel spice
Main with two vintages of Massaya Gold (2007 and 2008, 100ml each)
Duck Fattee with pilaf, aubergines, walnuts and pomegranates
Mulberry sorbet with arak
Please bring your email confirmation on the day. Refunds are only available for bookings cancelled at least 72 hours in advance.