Eli's Restaurant

Mix of spiced olives

Slow cooked chickpeas blended with tahini cumin, served with pitta bread

Grilled smoked aubergine puree with tahini, strained yoghurt, lemon garlic served with our signature pitta bread

Vine leaves filled with rice herbs cooked in lemon olive oil

Choice of 3 cold starters, served with our signature pitta bread

Chickpea spiced croquettes topped with sesame seeds, served with a side of tahini sauce

Seasoned marinated grilled chicken wings served with chilli or garlic sauce

Chicken liver sauteed in lemon juice, served with a bread roll

Grilled halloumi cheese served with olives, tomato fresh basil

Chicken, carrot, celery, onion noodle broth, cooked in house daily, served with our signature baby pitta

Choice of 3 hot starters served with our signature pitta bread

All our chickens poussin are corn fed sourced from France marinated for 24 hours with our special herbs

Large chicken breast served with a side of your choice

Marinated chicken breast fillet grilled, served with tomato, lettuce avocado puree

Traditional north African fluffy couscous, served with a seasonal vegetable sauce (courgette, carrot, parsnip, potato white cabbage)

Traditional north African fluffy couscous, served with lamb a seasonal vegetable sauce (courgette, carrot, parsnip, potato white cabbage)

Traditional north African fluffy couscous, served with lamb merguez (spicy beef sausage) a vegetable sauce (Courgette, carrot, parsnip, potato white cabbage)

Traditional north African fluffy couscous, served with chicken a seasonal vegetable sauce (courgette, carrot, parsnip, potato white cabbage)

Cooked Freekeh with Mediterranean herbs, cherry tomato, cucumber, green leaves, garnished with pomegranate seeds spring onion

Baby mixed leaves sliced green apple, topped with dried cranberry, sunflower pumpkin seeds seasoned with fresh lemon juice olive oil

Mix of millet, romaine, green leaves cooked beetroot, finished with lime dressing

Romaine lettuce, croutons, Parmesan cheese Caesar dressing

Vegetable stew of Provence, eggplant, zucchini, onion, green pepper, tomato garlic

Green wheat cooked with vegetable stock

Zingy lemon zest, freshly juiced lemons limes with thick double cream

Made with Italian mascarpone

Served with custard

Mix of spiced olives

Slow cooked chickpeas blended with tahini & cumin, served with pitta bread

Grilled & smoked aubergine puree with tahini, strained yoghurt, lemon & garlic served with our signature pitta bread

Vine leaves filled with rice & herbs cooked in lemon & olive oil

Choice of 3 cold starters, served with our signature pitta bread

Chickpea spiced croquettes topped with sesame seeds, served with a side of tahini sauce

Seasoned & marinated grilled chicken wings served with chilli or garlic sauce

Chicken liver sauteed in lemon juice, served with a bread roll

Grilled halloumi cheese served with olives, tomato & fresh basil

Chicken, carrot, celery, onion & noodle broth, cooked in house daily, served with our signature baby pitta

Choice of 3 hot starters served with our signature pitta bread

All our chickens & poussin are corn fed & sourced from France & marinated for 24 hours with our special herbs

Large chicken breast served with a side of your choice

Marinated chicken breast fillet grilled, served with tomato, lettuce & avocado puree

Traditional north African fluffy couscous, served with a seasonal vegetable sauce (courgette, carrot, parsnip, potato & white cabbage)

Traditional north African fluffy couscous, served with lamb & a seasonal vegetable sauce (courgette, carrot, parsnip, potato & white cabbage)

Traditional north African fluffy couscous, served with lamb & merguez (spicy beef sausage) & a vegetable sauce (Courgette, carrot, parsnip, potato & white cabbage)

Traditional north African fluffy couscous, served with chicken & a seasonal vegetable sauce (courgette, carrot, parsnip, potato & white cabbage)

Cooked Freekeh with Mediterranean herbs, cherry tomato, cucumber, green leaves, garnished with pomegranate seeds & spring onion

Baby mixed leaves & sliced green apple, topped with dried cranberry, sunflower & pumpkin seeds & seasoned with fresh lemon juice & olive oil

Mix of millet, romaine, green leaves & cooked beetroot, finished with lime dressing

Romaine lettuce, croutons, Parmesan cheese & Caesar dressing

Vegetable stew of Provence, eggplant, zucchini, onion, green pepper, tomato & garlic

Green wheat cooked with vegetable stock

Zingy lemon zest, freshly juiced lemons & limes with thick double cream

Made with Italian mascarpone

Served with custard