Tiramisu

Classic cheesecake with a buttery biscuit base.

Cheesecake

Chocolate Fondant

Rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened with honey.

Baklava

A classic cocktail made with tequila, lime juice, and Cointreau.

Margarita

Creamy chickpea dip served with pita bread.

Hummus

A refreshing salad made with parsley, mint, tomatoes, and bulgur.

Tabbouleh

Crispy calamari served with a spicy dipping sauce.

Fried Calamari

Grape leaves stuffed with rice and herbs, served with yogurt.

Stuffed Grape Leaves

A stylish mix of vodka, triple sec, cranberry juice, and lime juice.

Cosmopolitan

A tropical blend of rum, coconut cream, and pineapple juice.

Pina Colada

Fresh mint leaves muddled with lime, sugar, and topped with soda water.

Mojito

Virgin Gin & Tonic

0% Doya Whisky, N/a Vermouth, Pathfinder, Filthy Olive Brine, Demerara Syrup

N/A Manhattan

Pathfinder, Filthy Pitted Olives, Olive Bitters, Fever Tree Mediterranean Tonic

Tonic Di Amaro

Ilegal Mezcal Joven & Alma Finca Infused, Acid Modifier

Chloe Margarita

Triple Sec, St Germain Liqueur, Rose Water, Fever-tree Soda Water. Choose between Red, White, and Rose.

Aegean Sangria

N/A Dry Martini

Bobbys Gin, Cocchi Bianco Americano, Suze (Infused)

Low Abv White Negroni (Re-destillated)

Turkish Coffee Infused In London No.3 Gin, Lemon Oils, Fever Tree Mediterranean Tonic

Turkish Coffee & Tonic

House Gin & Tonic

Monkey Shoulder Infused Banana Liqueur, Hennesy Vs, Demerara Syrup & Aromatico Bitter

PB Scott

Bombay Sapphire & St Germain Infused Berries, Juniper Rose Cider

Dayi Spritz

Grapefruit & Basil Infused Condesa, Gin Clasica, Rhubarb Bitter, Fever Tree Mediterranean Tonic

The Morris

Brew 2 cups of strong espresso coffee and allow it to cool to room temperature.

Brew Espresso

In a shallow dish, mix the cooled espresso with 1 cup of coffee liqueur. Set aside.

Combine Coffee and Liqueur

In a medium bowl, whisk together 4 egg yolks and 1 cup of granulated sugar until the mixture is thick and pale, about 5 minutes.

Whisk Egg Yolks

Gently fold in 16 ounces of mascarpone cheese and 1 teaspoon of vanilla extract until smooth and well combined.

Add Mascarpone

In a separate bowl, whip 1 cup of heavy cream until stiff peaks form.

Whip Cream

Gently fold the whipped cream into the mascarpone mixture until fully incorporated.

Combine Mixtures

Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy.

Dip Ladyfingers

In a 9x13 inch dish, layer half of the soaked ladyfingers on the bottom. Spread half of the mascarpone mixture over the ladyfingers.

Layer Ingredients

Repeat with the remaining ladyfingers and mascarpone mixture, finishing with the mascarpone on top.

Repeat Layers

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Chill Dessert

Before serving, dust the top with 2 tablespoons of unsweetened cocoa powder and garnish with dark chocolate shavings.

Dust with Cocoa

Ladyfinger cookies

Espresso coffee

Coffee liqueur (e.g., Kahlúa)

Granulated sugar

Mascarpone cheese

Heavy cream

Vanilla extract

Egg yolks

Unsweetened cocoa powder

Dark chocolate shavings

Preheat the Oven

In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and sugar. Mix until the crumbs are evenly coated.

Mix Crust Ingredients

Press the crumb mixture into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a measuring cup to pack it tightly.

Form the Crust

Bake the crust in the preheated oven for about 10 minutes or until lightly golden. Remove from oven and allow to cool while preparing the filling.

Bake the Crust

In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Beat Cream Cheese

Add sugar and sour cream to the cream cheese, and continue to beat until well combined.

Add Sugar and Sour Cream

Add vanilla extract and one egg at a time, mixing on low speed just until incorporated after each addition. Be careful not to overmix.

Add Vanilla and Eggs

Pour the cream cheese filling over the cooled crust in the springform pan, smoothing the top with a spatula.

Pour Filling into Crust

Bake the cheesecake in the oven for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.

Bake the Cheesecake

Remove the cheesecake from the oven, let it cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or overnight before serving.

Cool and Refrigerate

Graham cracker crumbs

Unsalted butter

Sugar

Cream cheese

Sour cream

Eggs

Preheat your oven to 200°C (390°F). This ensures the cake bakes evenly.

Grease four ramekins with the 20g of unsalted butter. Dust the insides with cocoa powder to prevent sticking.

Prepare Ramekins

In a heatproof bowl, combine the 200g of dark chocolate and 100g of unsalted butter. Melt them together over a pot of simmering water (bain-marie) until smooth and glossy. Remove from heat and let cool slightly.

Melt Chocolate and Butter

In a separate bowl, whisk together the 150g of sugar and 3 large eggs until pale and frothy.

Mix Sugar and Eggs

Gradually add the melted chocolate and butter mixture to the egg and sugar mixture, stirring continuously to avoid cooking the eggs.

Stir in 1 tsp of vanilla extract. Sift in 50g of all-purpose flour and add a pinch of salt. Gently fold the dry ingredients into the batter until just combined.

Add Vanilla and Dry Ingredients

Divide the batter evenly among the prepared ramekins, filling them about 3/4 full.

Fill Ramekins

Place the ramekins in the preheated oven and bake for 12-14 minutes. The edges should be set, but the center should still be soft and gooey.

Bake

Once baked, remove from the oven and let them cool for 1-2 minutes before inverting onto plates.

Cool Slightly

Serve the chocolate fondants warm, optionally with a scoop of vanilla ice cream or a dusting of powdered sugar.

Serve Warm

dark chocolate

unsalted butter

sugar

eggs

vanilla extract

all-purpose flour

salt

cocoa powder

In a mixing bowl, combine the chopped walnuts, chopped almonds, granulated sugar, and ground cinnamon. Mix well and set aside.

Prepare the Filling

In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.

Melt the Butter

Preheat your oven to 350°F (175°C). In a greased 9x13 inch baking dish, place one sheet of filo pastry, brushing it lightly with melted butter. Repeat this process, layering and buttering each sheet until you have about 8 sheets layered.

Layer the Filo Pastry

Spread a layer of the nut mixture evenly over the top of the layered filo. Continue layering more filo sheets (about 4 sheets), brushing each with melted butter, followed by another layer of the nut mixture. Repeat until all the filling is used, finishing with a top layer of 8 buttered filo sheets.

Add the Filling

Using a sharp knife, carefully cut the baklava into diamond or square shapes, ensuring you cut through all layers.

Cut the Baklava

Place the baking dish in the preheated oven and bake for about 45-50 minutes, or until the baklava is golden brown and crisp.

Bake the Baklava

While the baklava is baking, combine the granulated sugar, water, honey, and vanilla extract in a saucepan over medium heat. Stir until the sugar dissolves and bring to a boil. Let it boil for about 10 minutes, then remove from heat and let it cool.

Prepare the Syrup

Once the baklava is done baking, remove it from the oven and immediately pour the cooled syrup evenly over the hot baklava. Allow it to soak for at least 4 hours, or overnight, for the best flavor.

Soak the Baklava

Filo pastry sheets

Chopped walnuts

Chopped almonds

Ground cinnamon

Water

Honey

Take a lime wedge and rub it along the rim of your cocktail glass. Dip the rim into a plate of salt to coat it evenly. Set aside.

Prepare the Glass

In a cocktail shaker, combine the tequila, Cointreau, fresh lime juice, and simple syrup. Fill the shaker with ice.

Mix the Ingredients

Secure the lid on the shaker and shake vigorously for about 15 seconds until well chilled.

Shake Well

Using a strainer, pour the mixture into the prepared cocktail glass filled with ice, or serve straight up without ice.

Strain and Serve

Garnish the drink with a lime wedge on the rim of the glass.

Garnish

Tequila

Cointreau

Fresh Lime Juice

Simple Syrup

Salt (for rim)

Lime Wedge (for garnish)

Open the can of chickpeas, drain the liquid, and rinse the chickpeas under cold water.

Drain and Rinse Chickpeas

In a food processor, combine the drained chickpeas, tahini, garlic cloves, lemon juice, olive oil, ground cumin, salt, and water. Blend until the mixture is smooth.

Blend Ingredients

If the hummus is too thick, add additional water, a tablespoon at a time, until the desired consistency is reached.

Adjust Texture

Taste the hummus and adjust the salt or lemon juice according to your preference.

Taste and Adjust Seasoning

While the hummus is being prepared, warm the pita bread in a toaster or oven until slightly toasted.

Prepare Pita Bread

Spoon the hummus into a serving bowl, drizzle with olive oil, and sprinkle with paprika and chopped fresh parsley for garnish.

Serve Hummus

Serve the hummus with warm pita bread for dipping.

Enjoy

Canned chickpeas

Tahini

Garlic cloves

Lemon juice

Olive oil

Ground cumin

Salt

Pita bread

Paprika

Fresh parsley

In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of bulgur wheat to the boiling water, stir, and then reduce the heat to low. Cover and simmer for about 12-15 minutes until the bulgur is tender and the water is absorbed. Remove from heat and let it cool.

Cook the Bulgur

In a large mixing bowl, combine the cooled bulgur, finely chopped parsley, mint, diced tomatoes, and diced cucumber. Toss gently to mix all the ingredients.

Combine Ingredients

In a small bowl, whisk together 1/4 cup of olive oil, 1/4 cup of fresh lemon juice, salt, and black pepper until well combined.

Prepare Dressing

Pour the dressing over the salad mixture and toss well to ensure all ingredients are coated. Adjust seasoning with additional salt and pepper if needed.