Tasting the colours of the rainbow is easy at Colours Kitchen, Chef Charlie Carrington’s casual spin-off from Atlas Dining.
Committed to being a fully sustainable kitchen, this eatery doesn’t change its menu quarterly, it changes daily, depending on the beautiful produce that’s in season. Grab something to go, or sit in and have a bite.
Modern Mediterranean/Israeli-inspired salads are the main focus along with a protein and carb. So first, choose your salads. Vibrant options include a crunchy Moroccan carrot with salty capers; roasted cauliflower with a caramel sweetness from chopped dates; green beans with crunch supplied by chopped nuts and finished with a creamy yoghurt dressing; or plush purple beetroot mixed with kale and tahini. Then, choose a protein to go with your salad. Options may include a lamb kebab with harissa or a roast chicken wing with za’atar spices. Optional extras include hummus and fluffy pita bread that’s perfect teamed with zhug (a spicy Middle Eastern green paste of coriander, parsley and dill), and, of course, tahini – the Vegemite of the Middle East!