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(Includes but not restricted to)

Meat

  • Loubiah - Green beans and lamb pieces in a tomato sauce served with rice with vermicelli.
  • Fasoulia - Lamb shanks with lima beans in a rich tomato sauce served with Lebanese rice with vermicelli.
  • Bazela - Peas cooked with lamb pieces in a tomato sauce served with a side dish of Lebanese fried rice with vermicelli.
  • Shaykh al mihshe - Egg-plant slices with lamb mince, pine nuts, herbs and spices, in a tomato sauce.
  • Sabanigh - Spinach cooked with lamb pieces in a lemon flavoured sauce served with a side dish of traditional fried rice with vermicelli.
  • Burghul bidpheen - A wholesome stew of burghul wheat cooked with lamb pieces and chickpeas.
  • Burghul a banadoora - Lamb pieces with burghul wheat cooked in a tomato sauce.
  • Kafta – Kafta patties with chunky potato slices in a tomato sauce, oven baked.
  • Kafta-egg loaf - Hard boiled eggs rolled in kafta meat, in a tomato sauce.
  • Mihshe malfouf - Rolled cabbage leave stuffed with a mixture of rice, minced meat, herbs and spices, cooked in a mild lemon sauce.
  • Batinjan mihshe - Lamb and rice stuffed baby eggplant in a rich tomato sauce.
  • Shish barak - Hat shaped handmade pastry filled with cooked minced meat, fried onions, roasted pine kernels, herbs, salt and spices. Ideally cooked in a yoghurt sauce.
  • Kebbe arnabieh - Mini lamb kabakeeb in lamb shank and a tahini citrus stock sauce.
  • Da-wood basha - Lamb meat balls, tomato, onions, pine kernels served on bed of rice with vermicelli.
 

Chicken

  • Yakhnat dajaj - Chicken pieces on the bone stewed with a generous amount of onion wedges in a tomato sauce served with Lebanese fried rice with vermicelli.
  • Maloukhiah - Jews mallow leaves with lean chicken pieces cooked in chicken stock served with plain rice, toasted Lebanese bread and a vinegar dressing.
  • Dajaj ma batata - Chicken pieces on the bone oven baked with potato chunks in a garlic, oil and lemon juice sauce.
 

Vegetarian

  • Fasoulia - Slow cooked lima bean stew in a rich tomato sauce served with rice with vermicelli.
  • Hommos yakhney - Chick peas with onion wedges served with rice with vermicelli.
  • Moussaka'a - Chunks of potato, egg-plant, and zucchini cooked with onion wedges.
  • Burghul a banadoora - Burghul wheat, chopped onions cooked in a tomato sauce.
  • Bamyah - Whole okra cooked in a tomato sauce served with a side dish of rice with vermicelli.
  • Mjadara - Rice, borlotti beans, caramelised onions, topped with golden brown crispy onion wedges.
  • Batinjan mihshe - Baby eggplant stuffed with rice, chopped tomatoes, fresh herbs and spice cooked in a rich tomato sauce.
  • Marshooshe - Shredded cabbage sautéed with onions served as a side dish.
  • Makhloutah - Five legume soup with a rich fried onion flavour.
  • Adas bi hamed - Silverbeet and lentil soup with a lemon juice, olive oil and garlic dressing.
  • Rishtah - Handmade pasta cooked with lentils with a rich fried onion flavour.
  • Umhiah - Barley cooked in a rich yoghurt sauce infused with a fried garlic and fresh herb mix.
  • Titmaj - Handmade pasta in a rich yoghurt sauce infused with a garlic and herb mix.
  • Kebit rahib - Mix of flour, burghul wheat, onions, herbs and spices rounded into small balls, cooked with lentils and infused with an olive oil and lemon juice.
  • Bashoushi - A stew of Jerusalem artichoke and green lentils, perfect for diabetics.

Download a printable version of this menu. (PDF)

(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)

Our menu reflects our dedication to our culinary heritage and the freshness that nature offers in the different seasons, and this we jealously adhere to, and by means of which, we show and share with you and your guests, our unfeigned hospitality.

Lebanese cuisine is centred on fresh produce and the use of spices which are considered to be warm or strongly-flavoured and it is this combination which gives our wholesome dishes their distinctive flavour.

Our modernity comes from our knowledge of gastronomy and our talent to adapt traditional recipes to new ways of presentation without the least adulteration to flavour.

Journey with us and experience a virtual trip to the Qadisha without travelling abroad.

Services:
  • 1. Drop off (minimum $250 plus delivery, fee subject to location)
  • 2. Buffet (minimum $2,000 plus delivery, fee subject to location)
  • 3. Staff-assisted buffet (minimum $2,500 plus delivery, fee subject to location)
  • 4. Individual table service
  • 5. On-site barbeque
  • 6. Banquet
  • 7. Cocktail
  • 8. A combination tailored to suit your needs
Event inclusions to suit your budget:
  • 1. Glassware
  • 2. Crockery
  • 3. Stainless steel cutlery
  • 4. Melamine plates
  • 5. Premium quality disposable plates, cutlery, and serviettes
  • 6. Uniformed wait staff
  • 7. Uniformed bar staff
  • 8. Kitchen staff
  • 9. Tables
  • 10. Chairs
  • 11. Table linen including napkins
  • 12. Chair covers and sashes (Choice of designs to suite theme and colour)
  • 13. Venue decorations
  • 14. Floral arrangements for all occasions
Entertainment options:
  • 1. Photography
  • 2. Video
  • 3. Tubbel (Lebanese drum)
  • 4. Mijwiz (woodwind instrument)
  • 5. Belly dancers
  • 6. Music bands
  • 7. DJs
Events we cater for:
  • 1. Birthday
  • 2. Christening
  • 3. Engagement
  • 4. Kitchen tea
  • 5. Pre-wedding
  • 6. Wedding
  • 7. Baby shower
  • 8. Anniversary
  • 9. Private function
  • 10. Corporate function
  • 11. Large-scale function
Qadisha uses only the freshest produce and ingredients with:
  • No artificial additives.
  • No artificial preservatives.
  • No artificial flavourings.
  • No artificial food colouring.
  • No MSG.

Please note that menus and packages are subject to change due to seasonal variation of produce.

(Includes but not restricted to)

Platters

  • Gourmet antipasto platter - Variety of cheeses includes feta, gorgonzola blue, brie, buffalo mozzarella; various cold meat slices includes hot and mild salami, pastrami, pickles includes artichoke hearts, roasted capsicum, sundried tomatoes, kalamata olives, tomato and cucumber slices.
  • Fresh seafood platter - King prawns, natural oysters, Tasmanian smoked salmon served with lemon wedges, and seafood cocktail sauce.
  • Seasonal fresh fruit platter - Your choice of either natural yoghurt, chocolate or sour crème bourbon dipping sauce.
  • Fruit and cheese platter - Buffalo mozzarella, gorgonzola blue, Australian Gouda, assorted Lebanese cheeses, dried fruits and nuts, small whole fresh seasonal fruits and crackers.
  • Cheese platter - Five cheeses with crackers and bread.
  • Variety sandwich platter - (Sandwiches are made with flat and sliced bread) - Garlic bread with cold chicken and salad; turkey, avocado and brie; cold meats and salad; egg-mayo and salad, roast beef and mayo.
 

Desserts

  • Mixed platter of mini Lebanese sweets including baklava.
  • Individual servings of crème caramel.
  • Bread and butter pudding.
  • Family size crème caramel.
  • Individual semolina pudding.
  • Vanilla panna cotta.
  • Chocolate mousse.
  • Znood el set.
  • Tiramisu.
  • Petit fours.
 

Cakes

  • Chocolate and vanilla cake fingers.
  • Personalised wedding cakes - If you have a picture of a cake you would like replicated, we can assist.
  • Cakes for all occasions - Choose from our catalogue - We make cakes for birthdays, christening, baby showers, kitchen tea, anniversary or any other occasion.

Download a printable version of this menu. (PDF)

(Includes but not restricted to)

Meat

Cold
  • Kebbe nay - Tartare of fine ground lamb, burghul wheat blended with a selection of fresh herbs and spices.
  • Bastirma - Fine slices of spiced cold meat.
  • Nkha’at - Lamb brains, pan fried and served in a lemon juice and garlic sauce.
  • Lamb tongues - Cubes of boiled lamb tongues marinated in a herb, garlic, olive oil and lemon sauce.
  • Jwenih - Chicken wingetts marinated with herbs and spices, crumbed and deep fried.
Hot
  • Kabakeeb - A blend of fine ground lamb, burghul wheat, salt and spices oval shaped and filled with minced meat, fried onions, roasted pine kernels, salt, herbs and spices, deep fried.
  • Sambousik - Semicircular shaped pastry filled with minced meat, fried onions, roasted pine kernels, salt and spices, deep fried.
  • Kafta fingers - Lamb mince blended with onions, fresh herbs, salt and spices, grilled.
  • Wara inab - Rolled vine leaves filled with rice, minced meat, onions, salt and spices, stove top cooked.
  • Malfouf - Rolled cabbage leave stuffed with a mixture of rice, lamb mince, herbs and spices, cooked in a mild lemon sauce.
  • Hommos bi lahme - Hommos topped with finely diced pan fried meat and pine nuts.
  • Hommos bi sajouk - Hommos topped with diced pan fried spicy Lebanese sausage.
  • Makanek - Pan-fried Lebanese sausage.
  • Soujouk - Spicy Lebanese sausages served with tomato sauce.
 

Vegetarian

Cold
  • Sambousik - Handmade pastry semicircular shaped and filled with spinach and cheese.
  • Kabakeeb - A blend of mashed potatoes, pumpkin mixed with burghul wheat, flour, salt and spices, oval shaped and filled with fried onions, chick peas, spinach, herbs and spices.
  • Wara inab - Rolled vine leaves filled with rice, onions, tomatoes, salt and spices, stove top cooked with added lemon juice.
  • Falafel - Blend of broad beans, chickpeas, garlic, fresh herbs and spices, formed into balls and deep fried.
  • Fool mdamas - Cooked broad beans, blended with lemon and garlic.
  • Kebit batata - Silky mashed potatoes with a blend of fresh herbs and spices, served cold with a drizzle of olive oil.
  • Arnabit - Lemon and garlic marinated grilled cauliflower.
  • Batinjan - Lemon and garlic marinated grilled eggplant.
  • Green olives - stone-cracked green olives pickled in brine.
  • Black olives - Greek black kalamata olives.
 

Seafood

  • Samak Bizri - Deep fried white-bait coated in flour, served with tahini sauce and lemon wedges.
  • Eraydis - Prawn cocktail served on a bed of lettuce topped with seafood sauce.
  • Fish kabakeeb - Oval shaped fine ground fish fillet blended with burghul wheat, salt and spices, and stuffed with fried onions, roasted pine kernels, salt and spices.
  • Baby octopus - salt and pepper pan fried octopus.
 

Salads

  • Tabouli - Parsley, tomatoes, mint, shallots, burghul wheat, lemon juice, salt and pepper.
  • Fatoush - Lettuce, tomatoes, cucumber, toasted Lebanese bread, green purslane, parsley, mint, spring onions, with a sumac, olive oil, lemon and pomegranate juice, and salt dressing.
  • Greek Salad - Tomatoes, cucumbers, red onion, black kalamata olives, feta cheese, drizzled with an olive oil and oregano dressing.
  • Seafood salad - King prawns, baby octopus, lobster tail and shallots with a Mediterranean herb lemon juice and olive oil dressing, topped with roasted pine nuts.
  • Prawn and avocado - Lettuce, chicken breast, avocado in a handmade mayonnaise dressing.
  • Potato salad - New potatoes with shallots, parsley and white wine vinigarette.
  • Slatit batata - Cubes of boiled potato with olive oil, lemon juice, parsley and salt.
  • Fig salad - Fresh figs, buffalo mozzarella, prosciutto with a lemon juice, olive oil and honey dressing.

Download a printable version of this menu. (PDF)

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