From whipped goat’s cheese to disco cauliflower: exploring Maray’s new meze-style menu

Located in the bustling city centre, Maray is a hidden gem that’s well worth seeking out tucked away on Brazennose Street just behind Lincoln Square.

Its discreet entrance on a side street belies the vibrant and sophisticated atmosphere that awaits inside.

The warm and welcoming ambience, combined with attentive and knowledgeable staff, makes for an unforgettable dining experience.

As soon as you enter the restaurant, you are transported to a world of culinary delights, with the aromas of spices wafting through the air, promising a tantalising experience.

The new menu is a celebration of meze-style small plates, each one carefully crafted and presented with the skill of a master painter.

To kick off, a warm pitta with garlic and parsley oil, and a sprinkling of sea salt, is like biting into a fluffy cloud that melts in your mouth.

Thrown into the mix to start are olives infused with rosemary and orange were a lovely twist on a classic dish, adding fragrant and slightly sweet notes.

The hummus was a standout dish, with the creamy, smooth texture of the chickpea and tahini-based dip paired beautifully with the tanginess of the pomegranate and the exotic spices of the chermoula.

An intricate dance of flavours.

Next up was my favourite dish of the day, the whipped goat’s cheese, with its new garnish of pickled apple, herb oil, and dukkah.

A decadent treat.

The whipped cheese is velvety and light, like a soft blanket on a chilly night.

Tangy sweetness in the pickled apple is like a sweet serenade that sings to your taste buds, while the dukkah adds a lovely crunch.

Moving on to the veg, the falafel was a classic dish executed well, with a crisp exterior and a soft, flavourful centre, complemented by the hummus, tabouleh, and harissa.

The caramelised cabbage was a new addition to the menu, and it was a revelation.

The soy egg and muhamarra added a savoury depth to the dish, while the sweet pickled grapes added a pop of flavour that was surprising and delightful.

The fried aubergine was another new dish, and it was a winner.

The crispy, fried exterior was juxtaposed with the creamy, nutty flavour of the green tahini, and the tomato salsa added a freshness that tied the dish together.

The crispy kale added a lovely crunch that elevated the dish even further.

The disco cauliflower was a fan favourite for a reason.

And that’s for a reason. The disco cauliflower is like a disco party in your mouth!

The chermoula, harissa, tahini, yoghurt, pomegranate, almonds, and parsley come together to create a symphony of flavours and textures that’s like a rollercoaster ride for your taste buds.

The fries, dusted with Maray’s seasoning and served with hummus and zhug, were a nice complimentary side dish that matched up well with the other plates.

Moving on to the meat and fish, the sea bass was a delicate dish that showcased the quality of the ingredients.

The rainbow chard, broad beans, and pea purée were good accompaniments, adding colour and freshness to the plate.

The rump steak was excellently cooked, with a smoky flavour from the torched leek and the aromatic spices of the ras el hanout.

Peppercorn sauce adds a richness that tied the dish together.

The crispy squid was another standout dish.

LKight and crispy batter encases the tender flesh of the squid like a delicate veil, while the saffron aioli and sweet chili are like a duet that sings in perfect harmony.

The saffron aioli added a lovely depth to the dish, and the sweet chilli added a hint of sweetness that balanced the savoury flavours perfectly.

The dishes on the new menu are a feast for the senses, with each plate showcasing the kitchen’s culinary expertise and creativity.

The whipped goat’s cheese with pickled apple, herb oil, and dukkah is a standout dish that is sure to leave a lasting impression.

If you haven’t been to Maray’s, the question is why haven’t you?

Amazing food, great drinks and beautiful service. Go and treat yourself.