With flares blazing near the entrance, a terra-cotta-tile floor, enormous mirrors in Mexican metalwork frames, and a pair of chandeliers made from copper tubing, the decor is eclectic and the menu follows suit. The kitchen goes nationalistic with battered fish-and-chips with tartar sauce which is very popular, plus there are staples like venison rubbed with Dukkah (an Egyptian nut-and-spice blend), topped with a lemongrass-and-tamarind sauce.
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