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Fifteen years after they opened in Exmouth Market, Sam and Sam Clark are still doing storming business with their Moorish-inspired food at Moro. They've already been named twice - by Claudia Roden and Jamie Oliver no less - in our new 'My Hot Dinners' series in which we get people to name their favourite London restaurants.

To celebrate their anniversary they'll be going back to the start and cooking the original menu from Moro’s 1997 opening day, for three weeks only, from 23 July – 12 August. Starters will include Crab brik with harissa and lemon or quail baked in flatbread with pistachio sauce. Mains feature charcoal grilled sea bass with jewelled rice, chickpea salad and tahini and wood roasted duck with moros y cristianos, quince and oloroso sauce. A range of desserts includes Malaga raisin ice cream with Pedro Ximenez and Yoghurt cake with pistachios and pomegranates.

If all that doesn't make you want to dash over there right now, then if you book the anniversary meal at lunchtimes you'll get a complimentary glass of Tio Pepe fino sherry, a small taster plate of yoghurt cake, and a signed replica menu to commemorate the occasion.

Booking information for Moro.

Full anniversary menu: 

Lebanese spring vegetable soup
Crab brik with harissa and lemon
Quail baked in flatbread with pistachio sauce
Mojama with piquillo peppers and caperberries
Pan fried calves liver with cumin yoghurt, herb salad and crisp bread
Charcoal grilled leeks with romesco sauce

Mains:
 
Wood roasted pork with patatas pobres and churrasco sauce
Charcoal grilled sea bass with jewelled rice, chickpea salad and tahini
Charcoal grilled lamb with farika, leeks with yoghurt and hot mint sauce
Stuffed squid with parsley, egg and fino sherry and braised spinach
Wood roasted duck with moros y cristianos, quince and oloroso sauce
Mixed vegetable mezze

Desserts:

Yoghurt cake with pistachios and pomegranates
Chocolate and apricot tart
Malaga raisin ice cream with Pedro Ximenez
Rosewater and cardamom ice cream
Zamorano and Picos d’Europa cheeses with membrillo


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