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Sample Menu
Please note, as our menu changes regularly, the following is a sample menu.
Labne
7.00
Green Olives: pickled with wild fennel
6.50
Crudites
6.00
Bastourma: house cured beef to an Armenian recipe
12.00
Almond Taratoor
8.00
Tayta's soup, shredded chicken, vermicelli, rice and cinnamon
6.pp
Pickles: mixed Lebanese and Iranian pickled vegetable
6.00
Sigara Boregi: cigar shaped pastry filled with haloumi, feta and kasser
i
12.50
Persian Meat Balls: in tomato and saffron, with labn
e
11.50
Lamb's Tongue: green olive and almond
12.00
Spiced School Prawns: with tahini sauce
16.50
Fried Cauliflower: with caramelised onions, currants and pinenuts
11.00
Ma'anek: house made Lebanese sausages: with toum and lemon
13.50
BBQ Lamb Ribs, za'atar
16.00
BBQ King Prawns, fennel sal
4. pp
Cabbage salad: soused onions, currants and almonds
11.50
Fried Potatoe
s:
with lemon and garlic and sumac
9.50
Eggplant Kuku, muhammara labne and mint
14.50
Freekeh Salad: with almonds, ewes milk feta and pomegranate dressing
14.00
Rice Pilaf: with pistachios local walnuts and Iranian raisins
10.50
Caramelised Greens, sumac and tahini
9.00
Shankleesh and Silverbeet Mante: tomato, chickpeas and garlic yoghurt
17.50
Quail 'Joojeh' Kebab: Caspian olive and walnut sauce
19.50
Spiced Lamb Shoulder: slow roasted on the bone with Sirkanjabin
21.00
Cos & Herb Salad: with sweet and sour dressing
9.50
Baked Beets, grapes and feta
11.50
Pumpkin Fattoush, chickpeas, tahini yoghurt and dukkah
14.50
Eating
