There is a particular smell that I associate with summer in the Mediterranean, and it involves a grill. Not a gas grill. A proper charcoal grill, somewhere outside, with the kind of heat underneath it that takes time to build. And on that grill, at some point, zucchini. Sliced open lengthways, brushed with olive oil, seasoned with salt and dried oregano, placed directly on the bars and left to char at the edges while the inside softens and sweetens in a way that nothing else

One of the questions we get asked most often, across every kind of table and every kind of evening, is: what should we order? It is a genuine question and it deserves a genuine answer, which is usually some version of: look at the menu, find everything you want to try, and order those things. Not because we are avoiding the question, but because the best version of a sharing plate dinner at Nectar is the one built around what you are actually curious about rather than around