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

Dips

Cold
  • Toom - The traditional creamy garlic dip with only oil, water, lemon juice and salt.
  • Baba ghanouj - A blend of smoked egg-plant with tahini sauce, garlic, lemon juice, salt and spices.
  • Hommos - Chick-pea mash blended with tahini sauce, garlic, lemon juice and salt.
  • Labna - Soft yoghurt based cheese, served with olive oil.
  • Kishik akhdar - A Fermented labna and burghul, wheat topped with green shallots.
  • Khie-ar - Lebanese style tzatziki.
  • Dill - Handmade mayonnaise with lemon and dill.
  • Aioli - Roasted garlic mayonnaise.
  • Guacamole - Avocado, tomato, onion with lime juice and spices to taste.
Hot
  • Asparagus - A blend of cheese and cream with mashed asparagus spears mixed with herbs and spices served in vienna bread.
 

Sauces

  • Tomato
  • Barbecue
  • Taratoor - Watered-down tahini sauce with lemon juice and salt to taste.
 

Cheeses

  • Shanklish - Yoghurt based curd cheese, topped with tomato, onion and parsley.
  • Baldieh - Handmade semi-soft white cheese.
  • Labna - Handmade soft yoghurt cheese ideally used as a dip.
  • Haloumi - A semi-hard white cheese ideally served toasted.
  • Baked ricotta - Ricotta cheese baked with fresh herbs and spices.
  • Feta - Greek or Danish.
  • Buffalo mozzarella - Semi-soft white mozzarella.
  • Brie - A pale coloured cheese with a slight greyish tinge under a rind of white mould.
  • Camembert - A soft, creamy, surface-ripened cows milk cheese.
  • Gorgonzola - A veined blue cheese.
 

Bread

  • Sourdough - Handmade white leaven sourdough rolls.
  • Lebanese bread - Freshly baked white or wholemeal.
  • Spelt - Organic spelt chia and quinoa seed loaf.
  • Gluten-free - Loaf or roll.
  • Organic - Gluten free certified organic wraps.

Download a printable version of this menu. (PDF)