DINING
We serve farm-to-table meals at our bar and restaurant throughout the day with our kitchen overseen by Executive Chef, Aniss Meski of Mouton Noir. The fresh, seasonal vegetables, salads and aromatic herbs from our farm gardens are served in a Mediterranean family style. In addition to the olive oil harvested from our 400 olive trees, we craft our own hot sauces, jams and soft drinks including Kombucha and Ginger Beer.
On our drinks menu, we have curated a list of French and Moroccan wines, along with a selection of classic cocktails infused with Moroccan twists.
Press Reviews
S A M P L E M E N U S
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Orange Juice / Green Juice
Fresh Fruits & Homemade Yoghurt
Moroccan crepes and breads with homemade jams and local honey
Daily Tajine with eggs from our hens
Tea / Coffee
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Courgette Flowers stuffed with homemade ricotta
Roast Pumpkin Salad with sage and pomegranate
Kale Cesar Salad
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Casablanca Beer Roast Chicken with sauteed potatoes and garden greens
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Chocolate Brownie with ice-cream
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Roast Aubergine w tahini and cherry tomato confiture
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Pastilla of Lamb with fennel salad
Panfried Seabass with peas and radish
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Chocolate Tart
About Chef Meski
Born and raised in Casablanca, Aniss Meski lived in Montreal for ten years before returning to Morocco to open Mouton Noir with his wife. Chef Meski is inspired by tradition and modernity to create his dishes. The singularity of his cuisine is to work with some forgotten produce, like Jerusalem artichokes and make them the star of the plate. Following the success of their downtown Marrrakech restaurant, Aniss and Stacy are bringing their talents to Farasha with a distinctly home style cooking.
