Bubala head chef Helen Graham’s colourful meze dishes are inspired by the food of Tel Aviv’s bustling cafés. Her Mixed Meze menu features a selection of the restaurant’s best-loved plates, combined to make a sharing-style feast.

Start with punchy pickles and laffa flatbreads for tearing up and swiping through hummus drizzled with chilli oil and labneh topped with confit garlic and za’atar. There are also skewered mushrooms, marinated in tamari, garlic and spices; crispy, layered potato latkes with toum (a Middle Eastern garlic sauce); and halloumi, doused in nigella seed–flecked honey.

Next, roasted pumpkin is topped with a sesame and pumpkin seed salsa. “It’s inspired by a Mexican Salsa Macha (usually made with dried chillies, garlic, nuts and seeds, fried in oil) ” explains Helen, “but instead of Mexican chillies, I’ve used Belazu rose harissa for a Middle Eastern twist.” The sweetness of the roasted pumpkin is complemented by the bitter notes in the winter leaves, which are braised in wine with garlic, preserved lemon, date syrup and butter.

Round out the feast with Bubala’s fudgy salted caramel truffles.