레바나니

The traditional start to every Lebanese feast — a bubbly glass for each guest, marinated new-season olives, pickles, and warm khobez.

Silky hummus topped with turkey shawarma marinated in cardamon, pomegranate and date molasses.

A vibrant winter salad of crispy sweet potato, roasted beetroot, charred fennel, and toasted almonds, with a crumble of creamy feta.

Golden-fried lamb kibbé stuffed with a rich mix of walnuts, sweet raisins, pomegranate, and slow-caramelised onions.

Slow-roasted whole goat shoulder, deeply marinated in baharat and citrus, served over brown bulgur with chickpeas, sultanas, and a rich, spiced broth.

Whole spatchcock chicken marinated in garlic, sumac, and pomegranate and grape molasses, oven-roasted and served over brown bulgur with chickpeas and a rich, spiced broth.

Butter beans and tender mallow leaves gently simmered in a slow-cooked tomato and garlic stew, finished with caramelised onions and fresh coriander.

Sticky, sweet, and utterly irresistible, a date and carob pudding served with our house fig and walnut ice cream.

The traditional start to every Lebanese feast — a bubbly glass for each guest, marinated new-season olives, pickles, and warm khobez.

Silky hummus topped with turkey shawarma marinated in cardamon, pomegranate and date molasses.

A vibrant winter salad of crispy sweet potato, roasted beetroot, charred fennel, and toasted almonds, with a crumble of creamy feta.

Golden-fried lamb kibbé stuffed with a rich mix of walnuts, sweet raisins, pomegranate, and slow-caramelised onions.

Slow-roasted whole goat shoulder, deeply marinated in baharat and citrus, served over brown bulgur with chickpeas, sultanas, and a rich, spiced broth.

Whole spatchcock chicken marinated in garlic, sumac, and pomegranate and grape molasses, oven-roasted and served over brown bulgur with chickpeas and a rich, spiced broth.

Butter beans and tender mallow leaves gently simmered in a slow-cooked tomato and garlic stew, finished with caramelised onions and fresh coriander.

Sticky, sweet, and utterly irresistible, a date and carob pudding served with our house fig and walnut ice cream.

Chickpeas, tahini, garlic, lemon

Charcoal grilled aubergine, tahini, garlic, pomegranate

Roasted walnuts, charred bell pepper, pomegranate, halaby pepper, EVOO

Natural cream yoghurt, cucumber, mint, EVOO

Romaine lettuce, vine tomato, radish, red onion, mint, pomegranate dressing, sumac tossed khobez pitta

Parsley, mint, vine tomato, brown bulgur, lemon, EVOO

Vine leaves, rice, tomato, fresh mint, lemon, EVOO

Spiced lamb, confit onion, brown bulgur, cucumber labné

Charcoal grilled chicken wings marinated in toum, lemon and pomegranate

Koffmann spiced fried potato, coriander, fresh chilli, cumin

Chickpeas, broad beans, tahini, pickled turnip

Mint, kalamata olives, roasted red pepper, zaa'tar, EVOO

Mix of lahéh keshké, shish tauk and lamb kafta, toum, harissa, sumac tabtila salad

Chicken breast marinated in lemon, red pepper paste, baharat, toum with our beity rice

Spiced minced lamb shoulder, onion, all spice, tahini with our beity rice

Chunks of grass-fed lamb rib marinated in sumac, yoghurt, harissa with our beity rice

Overnight marinated thighs, baharat, toum, charred pitta, harissa

Overnight marinated with baharat, sumac tabtila salad, tahini, char grilled tomato

Roasted cauliflower with tahini, harissa and sumac labné

Roasted aubergine with rich tomato ragú, chickpeas, mint with beity rice

Fluffy vermicelli basmati rice cooked in ghee

Pickled turnips, cucumber, green chilli pickles

Marinated black and green Lebanese olives

The traditional start to every Lebanese feast — a bubbly glass for each guest, marinated new-season olives, pickles, and warm khobez.

Silky hummus topped with turkey shawarma marinated in cardamon, pomegranate and date molasses.

A vibrant winter salad of crispy sweet potato, roasted beetroot, charred fennel, and toasted almonds, with a crumble of creamy feta.

Golden-fried lamb kibbé stuffed with a rich mix of walnuts, sweet raisins, pomegranate, and slow-caramelised onions.

Slow-roasted whole goat shoulder, deeply marinated in baharat and citrus, served over brown bulgur with chickpeas, sultanas, and a rich, spiced broth.

Whole spatchcock chicken marinated in garlic, sumac, and pomegranate and grape molasses, oven-roasted and served over brown bulgur with chickpeas and a rich, spiced broth.

Butter beans and tender mallow leaves gently simmered in a slow-cooked tomato and garlic stew, finished with caramelised onions and fresh coriander.

Sticky, sweet, and utterly irresistible, a date and carob pudding served with our house fig and walnut ice cream.