HYDE PARK SEASONAL MENU

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Small dishes to share - minimum order 2 dishes per person (we recommend 3 dishes per person).

Dips

All dips are served with a complimentary basket of fresh pita bread or seasonal crudités, with refills £2.50, or gluten-free pita bread available for £3.

Houmous (S) (CHILLI) (VEGAN) (GF)
6.5

with extra virgin olive oil and green chilli

6.5
Fadi (D) (S) (GF)
7.5

Roasted zucchini, garlic, yoghurt and tahini

7.5
CERU Hamara (N) (CHILLI) (VEGAN) (GF)
8

Tangy red pepper dip with walnuts and pomegranate molasses

8
Three in One (D) (N) (S) (GF) (CHILLI)
8.5

Try a spoonful of all three of our delicious dips

8.5

Salads

Watermelon & Toasted Feta (D) (SO) (GF)
9

with chickpeas, edamame beans, cucumber and mint

9
Artichoke, Green Peas & Baby Onions(SU) (VEGAN) (CHILLI) (GF)
8.5

Warm salad with preserved lemon, ginger and turmeric dressing

8.5
Crisp Apple, Mint & Pomegranate (N) (CHILLI) (VEGAN) (GF)
7

with toasted pine nuts and green chilli

7
Shaved Fennel, Pear & Orange (SU) (N) (VEGAN) (GF)
8

with toasted almonds, dried cranberries and fresh herbs

8

Vegetarian

Sautéed Portobello & Shiitake Mushrooms (D) (S) (N) (GF)
8.5

with aromatic spices, spring onions, pistachios and tahini labneh

8.5
Sticky Roasted Baby Aubergines (S) (SU) (MU) (SO) (VEGAN) (GF)
7.5

with date syrup and tamari dressing, sesame and coriander

7.5
Zucchini & Feta Fritters (D) (E) (CHILLI) (GF)
8

with a mint and dill yoghurt

8
Spiced Warm Cauliflower & Walnut (N) (VEGAN) (GF)
9.5

with pomegranate, spring onion and mint

9.5
Cypriot Halloumi & Red Peppers (D) (GF)
9

with a harissa dressing

9

Meats

CERU Beef Tartare (SU) (GF)
25

our own twist on a classic - finely chopped raw fillet of beef, zhug, capers and preserved lemon - served with Pita bread

25
Lamb Shoulder (Signature Dish) (N) (GF)
16

Slow roasted for 5 hours in our secret blend of 12 Shawarma spices, with a pomegranate sauce, fresh mint and pistachio

16
Shish Taouk (D) (GF)
12

Paprika and lemon marinated grilled cubes of chicken breast, with a herb yoghurt

12
Roasted Leg of Rabbit (GF)
16

Tender leg of French rabbit with spicy cannelini beans and a citrus juniper dressing

16

Seafood

Seared Atlantic Scallops (M) (GF)
18

with garlic crushed petit pois and a citrus juniper dressing

18
Karides (C) (CHILLI) (GF)
13

Sautéed king prawns with spicy tomato, dill and fenugreek sauce

13
Roasted loin of cod (F) (GF)
16

Marinated in fresh oregano, extra virgin oilve oil and Aleppo pepper

16
Braised Octopus (M) (GF)
17

with celeriac purée and a citrus harissa glaze

17
Spice Battered Squid (D) (M) (GF)
9.5

with a harissa yoghurt

9.5

Add your Sides to complete your dishes

Spiced Polenta & Feta Fries (D) (CHILLI) (GF)
6

with a mint and dill yoghurt

6
Chargrilled Asparagus Spears (VEGAN) (GF)
7.5

with a green zhug dressing

7.5
Orez CERU (SU) (VEGAN) (GF)
5

Arabic scented fried rice with crispy onions, sultanas and parsley

5
CERU Handmade Gluten Free Pita (D) (GF)
3

After many months of experimenting , we finally cracked it!!

3
Pan Fried Tenderstem® Broccoli (N) (S) (VEGAN) (GF)
9

with toasted almonds, spring onions and tahini

9
Spice Roasted Potatoes (VEGAN) (GF)
5

with fresh coriander and spring onion

5
Fresh Baked Greek Pita Bread (S) (VEGAN) (G)
2.5

Served warm, straight from the oven

2.5

Brunch (served daily 12-5pm)

Shakshuka with Halloumi (D) (S) (E) (SU) (G) (CHILLI)
13

Baked eggs in tomato sauce with pan-fried Halloumi cheese, served with Greek pita bread

13
CERU Kahvalti (D) (S) (E) (SU) (G) (CHILLI)
16

Merguez sausages, grilled Halloumi and baked eggs in a spicy tomato sauce with Greek pita bread

16

This menu is our interpretation of a variety of ingredients and dishes that we have enjoyed during our travels, and does not represent the cuisine of one specific country.

Allergens: (C) Crustacean (D) Dairy (E) Eggs (F) Fish (M) Molluscs (MU) Mustard (N) Nuts (S) Sesame (SO) Soya (SU) Sulphites (G) Contains Gluten (GF) Gluten Free (CHILLI) Contains fresh chilli (VEGAN) Plant-based

An optional service charge of 10% will be added to your bill. All service charges are distributed to the staff who served and cooked for you today.

All prices include VAT at the current rate.