• page image 6
  • page image 4
  • page image 2
  • page image 1
  • page image 3
  • page image 5

(Includes but not restricted to)

SAMPLE ENTRÉE SELECTION

Meat

Cold
  • Kebbe nay – Tartare of fine ground lamb, burghul wheat blended with a selection of fresh herbs and spices.
Hot
  • Traditional ablama – Choice of zucchini or eggplant, cut lengthways, filled with lamb mince, herbs and spices oven baked in a rich tomato sauce.
  • Chicken cakes – With a creamy avocado mayonnaise and tomato salsa.
 

Seafood

  • Salmon fatoush – Vibrant fatoush salad with smoked salmon.
  • Potato rosti – Topped with smoked salmon and sour cream.
  • Fish – Snapper fillet with a rich tahini and roasted nut and herb sauce served on a Mediterranean flavoured chick pea salad.
 

Vegetarian

  • Potato and leek soup - very popular in the winter, made to traditional Lebanese recipe.
  • Makhloutah soup - Five legumes with rich fried onion flavour.
  • Shish barak soup - Mini hat-shaped pastry with lamb filling.
  • Adas bi hamed soup - Silverbeet and lentil with added pomegranate juice.
  • Rishtah soup - Pasta and lentil in rich onion flavour.
  • Pumpkin soup - Creamy pumpkin with garnish of cream and herbs.
  • Selection of traditional mezza.
 

SAMPLE MAIN COURSE

Meat

Hot
  • Lamb rack - Rosemary and parmesan crusted lamb racks with potato mash and red wine jus.
  • Traditional roast - Garlic and thyme crusted traditional lamb forequarter with roasted pumpkin, broccoli and chunky potato pieces served with red wine jus.
  • Lamb fasoulia stew - Slow cooked lamb shanks and lima beans in a rich tomato sauce on a bed of traditional fried rice with vermicelli.
  • Sheikh el mihshe - Small egg-plant stuffed with minced lamb, rice, herbs and spices, slow oven baked in a tomato sauce served on a bed of traditional fried rice with vermicelli.
  • Kebbe arnabieh - Mini lamb kabakeeb cooked in a tahini based lamb shank and citrus stock sauce with burst in the mouth flavours.
  • Lamb kafta - Patties with tomato pieces slow oven baked in a tomato sauce on a bed of traditional fried rice with vermicelli.
  • Kafta loaf - Crumbed and stuffed served with rich tomato salsa and traditional Lebanese fried rice with vermicelli.
  • Chicken loaf - Honey glazed and stuffed served with potato mash and roasted vegetables includes pumpkin and broccoli served with white wine mushroom sauce.
  • Chicken breast - Marinated breast of chicken served on silky potato mash with side of glazed carrots drizzled with white wine mushroom sauce.
 

Seafood

Hot
  • Ocean trout - Sesame crusted ocean trout on baby spinach with cucumber, micro herbs in a grape molasses vinaigrette.
  • Snapper - Fillet topped with a rich coriander and roasted nuts tahini sauce served on a chick pea salad with pomegranate vinaigrette.
  • Angel - Fillet on a bed of basil, tomato and black olive served with side of garden salad.
 

SAMPLE DESSERT SELECTION

  • Vanilla panna cotta – With pomegranate molasses or passion fruit puree.
  • Chocolate mousse – Silky smooth with a garnish of fresh mint.
  • Crème caramel – Hand-made with a delicately sweet flavour.
  • Crème brûlée – Hand-made vanilla flavoured.
  • Znood el set – Filo pastry filled with milk custard with rose petals and a syrup topping.
  • Sahlab - Creamy milk based pudding topped with crushed pistachios.
  • Tiramisu – For the lovers of coffee.
  • Mighli - Spicy rice pudding topped with almonds.

Download a printable version of this menu. (PDF)