Past hand-painted sidewalk tables and coloured glass lanterns, Chefs Omar Osaj and Nezar Huseen mix the traditional North African cuisine with flavours from his native Middle East. Central to the menu are Moroccan tagines – slow-cooked meats nestled amongst aromatic prunes, orange blossom, chamoula and the bittersweet preserved lemon that is Morocco’s food mainstay, all cooked and served in the iconic cone-shaped clay dishes. Added on March 10, 2018 and last updated 7 years ago