Mezemiso

Lentils cooked in cumin, carrot onion. Served with toasted Lebanese bread and lemon (GL, V, SD)

Mix of crispy lettuce, cucumber, radish, onion, pomegranate seeds with sumac and mint dressing and served with toasted bread (GL, SD, V, VE)

Clams cooked in butter and chicken broth, finely chopped onions, double cream and cubed baby potatoes. (GF, DA, CR, FI, SD, SH, MU)

Diced cooked beetroot, baby mixed leaves, thinly chopped garlic, pomegranate, red vinegar and olive oil and topped with walnuts. (GF, DF, V, VE, SD, MU)

Finely chopped parsley mixed with concasse tomato, brunoises onion and dressed with refreshing lemon vinaigrette (V, VE)

Finely chopped parsley mixed with quinoa, concasse tomato, brunoises onion and dressed with refreshing lemon vinegarette (V, VE)

A blend of grilled aubergine, tomato, onion, bell peppers, mint, and parsley, dressed with lemon juice, olive oil, and topped with pomegranate seeds (VE)

A mix of fresh kale, dates, dried apricots, cranberries, walnuts, and pomegranate seeds, topped with creamy goat cheese and drizzled with our house dressing (MU, MK, SD, NU)

Freshly made silky hummus served with chickpeas, paprika and olive oil (SE,V, VE)

Combines the earthy sweetness of roasted beets with the creamy texture of chickpeas. Served with wood oven bread (SS)

A creamy blend of ripe avocado and chickpeas, topped with crispy fried chickpeas, fresh avocado slices, and a sprinkle of chili flakes. Served with wood oven bread (SS)

Smoked aubergine mixed with Lebanese tahini, garlic, lemon juice and served with pomegranate seeds, sumac and olive oil(SE, V, VE)

Maldon Oysters served with a slice of lemon, onion vinaigrette and tabasco (SH,CR)

Silky hummus topped with lamb shawarma and served with brunoises gherkin, onion and parsley (SE, SD)

Baked Halloumi cheese served with fresh tomato and cucumber (MK)

Pan fried Levantine spicy sausages (GL, EG)

Pan-fried chicken wings marinated in lemon juice, fresh crushed garlic, coriander, mixed pepper and onion (SD)

Homemade bulgur shell stuffed with lamb mince, nuts and spices served with garlic yoghurt and Aleppo chilli butter (GL, NU, MK, EG)

Edamame beans with sea salt, chilli and garlic sauce (V, VE)

Marinated and batter fried calamari served with lime and coriander mayo (GL, MU, MK, EG, MS)

Ground chickpeas and broad beans mixed with flavourful spices

An assortment of baked buttered pastries: two minced meat, two spinach with onions and two mozzarella, halloumi, with chopped mint. (GL, DA, SU)

Pan fried spicy potatoes served with chilli, garlic and coriander (SD, V)

Crunchy filo pastry rolled with Mediterranean cheese mix and a hint of parsley and served with marinara sauce (DA, GL, SD)

Crispy fries served with a luxurious truffle-infused mayonnaise (MD, EG)

Crispy prawn served with spicy mayo (GL, SD, CR, EG, DA)

Tender chicken with caramelised onions, cooked in extra virgin olive oil and seasoned with aromatic sumac, all wrapped in a thin flatbread (GL)

Miso sauce glazed black cod cooked in a stone oven and served with kadaifi, ginger stem and green shiso (GL, SO, SD, FI)

Roasted peppers, onion, artichoke heart, wild mushrooms and chickpeas wrapped in aubergine and served with saffron rice (V, VE)

Two fillets of Seabass glazed with a chipotle sauce and baked in the stone oven with a rich tomato sauce and fregola (GL, SD, FI)

Specially marinated chicken embedded in signature spiced rice. Served with crushed almonds, raisins, parsley and kabsa sauce (SD, NU, MU, DA)

Two, 6 hour braised beef brisket short ribs (approx. 350g - 400g each) glazed with Gochujang sauce and served on sweet potato puree (SO, MK)

Specially marinated lamb loin embedded in signature spiced minced meat rice. Topped with onion, crushed almonds, mixed pepper and parsley. Served with chilli tomato sauce on the side (SD, NU)

A traditional Middle Eastern dish of cooked lentils, rice, and cumin, topped with golden, crispy fried onions (V)

Seabass fillets embedded in a special marinated rice topped with crushed almonds and crispy fried thinly sliced onions. Served with chilli tomato sauce on the side (F, SD, NU)

A skewer each of lamb kofte, marinated chicken shish and lamb cubes with grilled chilli peppers and tomato (GL, MD)

Two skewers of marinated grilled chicken breast served with fries

Three marinated lamb chops with silky mashed potato, grilled cherry tomato and gravy (GL, MK)

35-day dry-aged 12 oz Ribeye steak served with confit wild mushroom and salmoriglio

Chargrilled to perfection tiger prawns, served with a mix of grilled vegetables (GL,SH,CR)

Boneless baby chicken marinated with lemon, garlic, and herbs, grilled to perfection and served with a side of garlic sauce (SD)

Two skewers of minced lamb, thinly chopped red and green bell pepper and parsley barbecued and placed on a chilli red tomato sauce bed.

Tender grilled octopus served on a smooth pumpkin purée for a perfect balance of flavours (MK, MS)

25-day dry-aged tomahawk seared on the charcoal grill and served with salmoriglio (1.1 -1.3 kg - for 2)

(MK, V)

(V, VE)

(MK, V)

1 piece. (V,GL)

Homemade Mezemiso style special baklava served with mango ice cream (GL, NU, MK)

A traditional Middle Eastern dessert with a layer of filo pastry, sweet cheese filling, and a drizzle of sugar blossom syrup and garnished with crushed pistachios(GL, DA, NU)

A rich, individual chocolate cake with a firm exterior and a molten, gooey centre. Served warm with a scoop of

Assorted Japanese Ice Cream Mochi (MK)

Mastic ice cream topped with cotton candy and crumbled pistachio (DA, GL, NU)

A spiced rice pudding with cinnamon and ginger, topped with dried coconut, walnuts, pistachios, almonds, and dried cranberries (NU, SD)

Lentils cooked in cumin, carrot & onion. Served with toasted Lebanese bread and lemon (GL, V, SD)

Mix of crispy lettuce, cucumber, radish, onion, pomegranate seeds with sumac and mint dressing and served with toasted bread (GL, SD, V, VE)

Clams cooked in butter and chicken broth, finely chopped onions, double cream and cubed baby potatoes. (GF, DA, CR, FI, SD, SH, MU)

Diced cooked beetroot, baby mixed leaves, thinly chopped garlic, pomegranate, red vinegar and olive oil and topped with walnuts. (GF, DF, V, VE, SD, MU)

Finely chopped parsley mixed with concasse tomato, brunoises onion and dressed with refreshing lemon vinaigrette (V, VE)

Finely chopped parsley mixed with quinoa, concasse tomato, brunoises onion and dressed with refreshing lemon vinegarette (V, VE)

A blend of grilled aubergine, tomato, onion, bell peppers, mint, and parsley, dressed with lemon juice, olive oil, and topped with pomegranate seeds (VE)

A mix of fresh kale, dates, dried apricots, cranberries, walnuts, and pomegranate seeds, topped with creamy goat cheese and drizzled with our house dressing (MU, MK, SD, NU)

Freshly made silky hummus served with chickpeas, paprika and olive oil (SE,V, VE)

Combines the earthy sweetness of roasted beets with the creamy texture of chickpeas. Served with wood oven bread (SS)

A creamy blend of ripe avocado and chickpeas, topped with crispy fried chickpeas, fresh avocado slices, and a sprinkle of chili flakes. Served with wood oven bread (SS)

Smoked aubergine mixed with Lebanese tahini, garlic, lemon juice and served with pomegranate seeds, sumac and olive oil(SE, V, VE)

Maldon Oysters served with a slice of lemon, onion vinaigrette and tabasco (SH,CR)

Silky hummus topped with lamb shawarma and served with brunoises gherkin, onion and parsley (SE, SD)

Baked Halloumi cheese served with fresh tomato and cucumber (MK)

Pan fried Levantine spicy sausages (GL, EG)

Pan-fried chicken wings marinated in lemon juice, fresh crushed garlic, coriander, mixed pepper and onion (SD)

Homemade bulgur shell stuffed with lamb mince, nuts and spices served with garlic yoghurt and Aleppo chilli butter (GL, NU, MK, EG)

Edamame beans with sea salt, chilli and garlic sauce (V, VE)

Marinated and batter fried calamari served with lime and coriander mayo (GL, MU, MK, EG, MS)

Ground chickpeas and broad beans mixed with flavourful spices

An assortment of baked buttered pastries: two minced meat, two spinach with onions and two mozzarella, halloumi, with chopped mint. (GL, DA, SU)

Pan fried spicy potatoes served with chilli, garlic and coriander (SD, V)

Crunchy filo pastry rolled with Mediterranean cheese mix and a hint of parsley and served with marinara sauce (DA, GL, SD)

Crispy fries served with a luxurious truffle-infused mayonnaise (MD, EG)

Crispy prawn served with spicy mayo (GL, SD, CR, EG, DA)

Tender chicken with caramelised onions, cooked in extra virgin olive oil and seasoned with aromatic sumac, all wrapped in a thin flatbread (GL)

Miso sauce glazed black cod cooked in a stone oven and served with kadaifi, ginger stem and green shiso (GL, SO, SD, FI)

Roasted peppers, onion, artichoke heart, wild mushrooms and chickpeas wrapped in aubergine and served with saffron rice (V, VE)

Two fillets of Seabass glazed with a chipotle sauce and baked in the stone oven with a rich tomato sauce and fregola (GL, SD, FI)

Specially marinated chicken embedded in signature spiced rice. Served with crushed almonds, raisins, parsley and kabsa sauce (SD, NU, MU, DA)

Two, 6 hour braised beef brisket short ribs (approx. 350g - 400g each) glazed with Gochujang sauce and served on sweet potato puree (SO, MK)

Specially marinated lamb loin embedded in signature spiced minced meat rice. Topped with onion, crushed almonds, mixed pepper and parsley. Served with chilli tomato sauce on the side (SD, NU)

A traditional Middle Eastern dish of cooked lentils, rice, and cumin, topped with golden, crispy fried onions (V)

Seabass fillets embedded in a special marinated rice topped with crushed almonds and crispy fried thinly sliced onions. Served with chilli tomato sauce on the side (F, SD, NU)

A skewer each of lamb kofte, marinated chicken shish and lamb cubes with grilled chilli peppers and tomato (GL, MD)

Two skewers of marinated grilled chicken breast served with fries

Three marinated lamb chops with silky mashed potato, grilled cherry tomato and gravy (GL, MK)

35-day dry-aged 12 oz Ribeye steak served with confit wild mushroom and salmoriglio

Chargrilled to perfection tiger prawns, served with a mix of grilled vegetables (GL,SH,CR)

Boneless baby chicken marinated with lemon, garlic, and herbs, grilled to perfection and served with a side of garlic sauce (SD)

Two skewers of minced lamb, thinly chopped red and green bell pepper and parsley barbecued and placed on a chilli red tomato sauce bed.

Tender grilled octopus served on a smooth pumpkin purée for a perfect balance of flavours (MK, MS)

25-day dry-aged tomahawk seared on the charcoal grill and served with salmoriglio (1.1 -1.3 kg - for 2)

(MK, V)

(V, VE)

(MK, V)

1 piece. (V,GL)

Homemade Mezemiso style special baklava served with mango ice cream (GL, NU, MK)

A traditional Middle Eastern dessert with a layer of filo pastry, sweet cheese filling, and a drizzle of sugar blossom syrup and garnished with crushed pistachios(GL, DA, NU)

A rich, individual chocolate cake with a firm exterior and a molten, gooey centre. Served warm with a scoop of

Assorted Japanese Ice Cream Mochi (MK)

Mastic ice cream topped with cotton candy and crumbled pistachio (DA, GL, NU)

A spiced rice pudding with cinnamon and ginger, topped with dried coconut, walnuts, pistachios, almonds, and dried cranberries (NU, SD)