Freekeh cooked in garlic, onion, cream, mushrooms, and Arabic spices. Topped with sliced grilled chicken breast seasoned with cumin, paprika, coriander and white pepper. Garnished with chopped parsley, zaatar and sumac powder.
Tender beef cubes cooked in olive oil, onion, garlic, yoghurt, egg, and beef stock. Garnished with toasted garlic, pine nuts, chopped parsley, and a drizzle of olive oil.
A medley of lettuce, wild rocca, oak leaves, chopped tomatoes, cucumber, green capsicum, parsley and sumac. Garnished with sumac pita crisps. Served with garlic, lemon juice and olive oil dressing.
Chopped parsley, tomato, spring onion, mint leaves, and parsley. Served with lemon juice, olive oil, salt, and fresh tomato dressing.
Basmati rice with lemon zest, and green peas. Garnished with toasted almonds.
A protein packed carrot, leek and coriander soup with free range shredded chicken breast.
Hearty, tangy harira style lentil soup, fresh seasonal tomatoes, onion and garlic.
Layers of baked phyllo dough mixed with milk, topped with cream cheese, garnished with chopped toasted pistachios.
A twist to the original Kunafa made with a cream cheese base topped with toasted vermicelli crust. Garnished with chopped toasted pistachios.
