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.