Oyster
Oyster




PALESTINIAN BANQUET
WITH JOUDIE KALLA.

Friday 18th August from 8pm
£50 per person

Edinburgh can look forward to some amazing performances during
The Festival - and Ondine is the venue for one of the most exciting. All of the
team here can't wait to welcome London-based chef with a passion for
Palestine, Joudie Kalla, to the restaurant for one night only!

Joudie is bringing a taste of Palestine to Ondine, taking us all
on an authentic Middle Eastern culinary journey. Brought up on her mother's
Palestinian cooking during her childhood and adult life, Joudie will be cooking
a selection of vibrant, beautiful recipes taken from her first cookbook, Palestine
On A Plate, all served at a free-flowing banqueting table, typical of
Palestinian culinary culture.

Chef Patron of Ondine Roy Brett said, "We are thrilled to be
welcoming Joudie to Ondine. I'm in love with Palestine's amazing produce
and the integrity behind it. It's clear that Joudie has a real love and passion
for the cuisine and I can't wait to try the delicate and
beautiful flavours of Palestine."

Chef Joudie Kalla said, "I am delighted to be sharing my love of
Palestinian cooking with Ondine, a cuisine that is healthy, full of flavour and
good for you too. I want to bring back the authenticity to the food of my country,
recapture it and share it with everyone. I hope Edinburgh finds
the food as delicious and captivating as I do."

£50 for three courses including a welcome drink on arrival.
Wine flight can be added for £25.


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Oyster




SPEAKEASY BRUNCH.

Sunday 27th August from 1pm
Tasting menu £50
Wine pairing £25

All of the team at Ondine are delighted to welcome back the brilliant
Richard Kirkwood from Wright Bros Soho to cook some very special
dishes at our famous Fesitval Speakeasy Brunch.

Hosted by our good friend and class comedian Hardeep Singh Kohli, each
course will also be supplemented by a short performance by some
top Festival acts. Deliciously funny sums it up perfectly!


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ONDINE IN THE NEWS.

We're really excited by some of the great press coverage we've been getting recently.
In case you haven't seen it, we thought we'd share it with you here. Just click on the PDF
symbol and the articles should pop up. And remember to give our famous Tempura recipe
a try (it's in the BBC Good Food Magazine article). We know you'll love it!


BBC Good Food    Guardian Cook
PDF      PDF          PDF      PDF

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