Middle Eastern Lunch

Selection of dips, warm flat breads, zaatar-spiced oils and house chutneys.

Smokey eggplant and garlic dip.

Slow-cooked carrot and sultana dip with yoghurt.

Roasted capsicum muhammara.

Chicken kabsa with long grain white and black rice, saffron, cardamom and cinnamon.

Charred lamb kofta with pickled onion salad, walnut dressing and mint oil.

Vegetarian tagine with dried apricots and almonds.

Fattoush with tomato, cucumber, parsley, mint, cilantro, pita chips and sumac dressing.

Green leaf salad with preserved lemon, honey dressing and labneh.

Gluten-free pistachio, almond and cinnamon loaf with yoghurt gelato and crispy almond snap.

Orange, lemon and strawberry gelee with candied strawberry and vanilla ice cream.