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.
Bar
We have curated a list of French and Moroccan wines, along with a selection of classic cocktails infused with Moroccan twists.
Sample Dinner Menu
Confit eggplant, truffle eggplant puree, tomato jam & herbs bread crumbs
Seabass ceviche, creamy citrus sauce, jalapeno, avocado & tortilla
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Panfried seabream, argan pea purée, burnt leeks, puffed buckwheat
and lemon beurre
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Pear Mousse with Miso
600.00dhs / 57 euro p/p
Sample Lunch Menu
Beetroot salad, blackberry, lime & goat cheese mousse
Kale Cesar salad
Zaatar roasted carrots feta cream and honey
Farmhouse fish fingers
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Casablanca Beer Roast Chicken with mixed garden leaves and sauteed potatoes with sundried tomato butter
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Chocolate Brownie Sundae
450.00dhs/43.00euro p/p
Breakfast
Resident guests have a traditional Moroccan breakfast included with their stay, with juices, fresh fruit, crepes and breads served with local honey and homemade jams, a daily tajine with eggs from our hens and artisanal local cheese.
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.