Otherwise known as Picania, this cut is from the top of the rump. It has a layer of fat across the top, similar to a sirloin, which gives it a lovely buttery flavour. They are seared whole, grill over charcoal until the fat is rendered and meat is cooked to medium-rare and served with grilled onions and rocket on a daily baked naan bread.

When the perfect rump cap meets a delicious Spanish chorizo. It is Served with Grilled Onions and Rockets on a daily baked Pide Bread.

When Halloumi meets charcoal, every one wish to be vegetarian, it is Served with Grilled Onions and Rockets on a daily baked Bread