Muhammara (v) 4.45 Oven-roasted red bell peppers, walnuts, brown bread crumbs, garlic, chilli and pomegranate molasses.

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1 cold mezze Homous Bit-Tahineh (v) 3.90 Dried chickpeas, tahini, garlic and lemon juice. Baba Ghanouge (v) 3.90 Fresh open-flame smoked aubergines, tahini, garlic and lemon juice. Baba Ali (v) 4.25 Pan-cooked aubergines with garlic, coriander, lemon juice and cumin, sweet paprika, tomatoes and fresh chillies. Muhammara (v) 4.45 Oven-roasted red bell peppers, walnuts, brown bread crumbs, garlic, chilli and pomegranate molasses. Labneh Ma Zaatar (v) 4.25 Yoghurt cream freshly made in-house from local full-fat milk, with organic olive oil (zeyt zeytoon) and wild thyme. Laban We Khair (v) 4.25 Yoghurt, cucumber, garlic and mint. Fattoush (v) 4.95 Cucumbers, tomatoes, onions, lettuce, parsley, mint, sumac, lemon juice, olive oil and pitta croutons. Tabbouleh (v) 5.95 Fresh tomatoes, parsley, onions and burghul (cracked wheat), lemon juice and olive oil. Banadourra, Zeytoon We Jibneh Baydah (v) 5.25 A salad of little sweet tomatoes, Feta cheese and black olives, rihan (basil), olive oil and a squeeze of lemon juice. Warq Enab Bi-Zeyt Zeytoon (v) 4.25 Vine leaves filled with rice, herbs and spices slow cooked in olive oil and lemon juice. Zeytoon Imsheckkal (v) 4.85 A selection of premium marinated olives. Zaatar U Zeyt (v) 3.95 Pounded wild thyme with sesame seeds, spices and sumac served with local olive oil. Kibbeh Nayeh* 8.15 Lamb tartare mixed with fresh herbs, burghul (cracked wheat), onions, cumin and olive oil. Habra Ghanam Nayeh* Lamb tartare with bharat (mixed spices), lemon juice and freshly chopped sweet tomatoes and onions, mint, basil, marjoram and served with a raw egg yolk.

2 Wa r m Mezze Homous Awarma 5.15 Dried chickpeas paste with tahini, garlic and lemon juice, topped with home-made corned lamb. Mtabal Addas (v) 4.45 Red lentil dip with fresh ginger, garlic, lemon juice and chilli, turmeric, cumin and fresh coriander. Hallumi Meswieh Bi-Zaatar (v) 6.15 Grilled hallumi cheese with thyme, sesame seeds, sumac and olive oil. Arayess Ghanam 5.25 Pitta bread filled with aromatic lamb-mince and toasted. Arayess Agel 5.25 Pitta bread filled with minced veal rump, garlic, coriander, lemon juice and chillies, sumac and grape molasses. Kibbeh Maqlieh 4.20 A mixture of lamb, burghul (cracked wheat), onions and cumin filled with lamb and pine nuts and deep fried. Kibbet Laqteen (v) 4.45 Pumpkin and cracked wheat kibbeh filled with sautéed onions, pine nuts, raisins and grated hallumi, yoghurt and mint. Ejjet Kousa, Na na u Jibneh Baydah (v) 4.95 Little omelettes of courgette, feta cheese and mint. Falefel (v) 4.20 Dried chickpeas, onions, leeks, celery, garlic, parsley and coriander. Falefel Laqteen (v) 4.65 Pumpkin and sweet spices, flour and egg and deep fried served, with home-made garlic mayonnaise (aioli). Falefel Samak Sulaiman u Loukoz 5.95 Salmon and sea bass fritters with garlic, onion, coriander and chilli. Sawdat Dejej We Rebb Ir-Rummen 5.75 Chicken livers marinated in bharat (mixed spices), sautéed with garlic, lemon juice and pomegranate molasses. Lsanat Ghanam* 6.65 Lamb tongues, braised in Massaya classic rouge and reduced lamb stock. Inghatt Agel* 6.95 Traditionally prepared veal brains, with lemon juice and sumac.

3 Feteyell Ghanam Meswieh Lamb tenderloins marinated in bharat (mixed spices), sumac and ghardall (grain mustard) and grilled. Asbett Ghanam Meshwieh* Marinated and grilled local lamb liver. Maqaneq Ghanam 5.35 Aromatic lamb sausages prepared in-house. Maqaneq Dejej 4.95 Chicken, pistachio and ginger sausages. Kafta Dejej 6.65 Minced and grilled chicken thighs with garlic, onions and fresh coriander, lemon juice and chilli, yoghurt and tahini dressing. Raqat Batt, Tamar u Maramiyeh 4.95 Briq pastry filled with minced duck breast, dates, sage and orange. Samboosak Be-Lahmeh 4.95 Small pie crescents filled with minced lamb and pine nuts, shabeth (dill) and pomegranate molasses. Qraides bil-kizbrah, Toum we Hamodd Marinated and pan-seared prawns with fresh coriander, garlic, lime juice, parsley and chillies. Soups Shourbet Addas 5.95 Oxtail, puy lentil and fresh coriander soup. Shourbet Ghoudra (v) 4.95 Seasonal vegetable soup.

4 Mains Castaleta Ghanam Lamb cutlets lightly marinated in herbs and spices and grilled. Sharhat Lahmeh Meshwieh Grilled and marinated strips of veal in garlic, parsley, fresh tomato juice, white wine vinegar, bharat (mixed spices) and olive oil. Dejej Meshwi Marinated and grilled boneless chicken thighs with cardamom, aseer hosrum (verjuice), thyme, garlic and mixed spices. (Please allow 20 minutes cooking time). Coscousi Be-Lahmeh North African couscous with lamb on the bone, stewed carrots, onions, pumpkin and chickpeas. Bemieh Bzeyt u Rizz* (v) Okra stew with onions and garlic, cumin and fresh coriander, served with Lebanese white rice. SIDE DISHES Rocket, Little tomatoes and pine nut salad (v) 4.25 Hand cut French fries with Lebanese fragrant salt (v) 3.50

5 Desserts Knefeh we Baklewa 4.55 Layered pastries with almonds and pistachios. Mouhallabieh 4.15 Milk and rose water pudding, with crushed nuts and cinnamon. Meghli 4.35 A boiled pudding of semolina and carawya (caraway), cinnamon, coconut and aniseed, topped with pine nuts and pistachios. Atayef 4.50 Thick pancakes filled with pistachios, raisins, walnuts and cinnamon, deep fried and served with almond ice-cream and honey. Knefeh Mafrookeh Bil-Ashtah 5.15 Thin angel hair pastry rubbed with samneh (ghee), filled with ricotta-like cheese and oven baked. (Please allow 18 minutes cooking time). Soufflé Shocolata 5.85 Dark Valhrona chocolate soufflé with a warm chocolate sauce and pistachio ice-cream made in-house. (Please allow 20 minutes cooking time). Fawakeh Tezza 3.25 Seasonal fresh fruit salad lightly flavoured with rose water and sugar syrup. Please ask for our selection of home-made ice-creams, sorbets and granitas.