Usually labeled as a Moroccan restaurant, Coriander is actually the place where you can find the very best of different flavours of the world.   Among the many choices of North African and Latin American influenced cuisines, the menu is filled with other exotic and exciting dishes including Japanese snow-dried tofu, ostrich fillet, buffalo milk mozzarella and cape-malay style curry.  The menu is the result of carefully planning from the chef that many tastes and allergies are catered for with plenty of vegetarian choices.

As its name suggested, many of Coriander’s dishes are incorporated with the freshest herbs and exotic spices personally selected by owner/chef David and Kat themselves.  They are passionate about food and would only use produce from farmers and suppliers they know to ensure good environmental practice and animal welfare. Further more, almost all of the ingredients used are organic and locally sourced if possible to embody the philosophy and ethic of Coriander that everything on the offer are fresh, healthy and original. 

The hidden asset of Coriander is its drinks list – you will find yourself totally indulged with choices of unusual drinks such as Chimay, one of the only 6 beers in Belgium that can carry the appellation "Trappist", a special brew made by the monks since 1850 at Scourmont Abbey.  Equally exciting is the dessert menu that is constantly revising to incorporate the most seasonal fruits into some home made sweet courses.  May it be the rich dark chocolate sponge, with balsamic strawberry ice cream and fresh raspberries, or baileys & bannoffie croissant pudding with dulche de leche toffee sauce.

With the success of the restaurant, Coriander has now expanded to put all the fresh ingredients that you have enjoyed so much in the deli counter next door ! The Coriander Deli is probably the only one of its kind that remains open after 6pm and in service until its closing time at 10pm.  Surprisingly many of the speciality products you find in Coriander Deli are actually grown in England, such as the chilly rellenos and tomatillos and Native American corn products.  Monthly promotions and tasting sessions are constantly on the run, and whenever possible David and Katwill host the Chili Workshop to tell all food lovers everything about chili and how to use them in cooking.