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Choose from the offerings below to create your perfect seated dinner. These dishes are all served family-style, a wonderful format for all events from casual to formal. This menu works for off-site catered events, as well as in-house events at our Wong Chuk Hang venues.
Trio of dips
Smoked Eggplant Babaganoush, Pistachio, olive, dukkah and pomegranate seed labneh & Cumin infused humus
Topped with extra virgin olive oil and served with freshly baked bread
Soups(All served with Turkish bread)
Shorbat Adas
Red lentil and cumin soup, topped with aromatic chili oil
Moroccan Harira Soup
In a chunky tomato broth
Spiced Roast Butternut Squash Soup
With coriander leaves, cumin oil & a dollop of yogurt
Charred eggplant soup
Topped with coriander, feta & cumin oil
Wild Mushroom Soup
with Cream and Parsley
German Potato Soup
with Spicy Chorizo
Beetroot dumpling soup
Inspired by kubbeh selek, Jewish-Iraqi beetroot soup
Salads
Charred octopus salad
A Beirut seaside specialty with pomegranate seeds and a lemon vinaigrette
Tangy Tabbouleh
With fresh flat leaf parsley, fresh and dried mint cherry tomato
Pomegranate’s Herb Salad
With arugula , red , onion , coriander , shallot , mint , cherry tomato , fried eggplant and pine nuts in a sumac and pomegranate molasses dressing
Fried Eggplant Fattoush
With crispy romaine, cucumber, tomato, mint, spring onion and pita chips
Avocado & Broccoli Salad
With quinoa in an orange and lemon vinaigrette
Warm winter salad
With al dente carrots and cauliflower, sultanas, ground pistachios, tahini dressing, parmesan frico, coriander, and thyme
Cajun Chicken Salad
With 3 greens , avocado and cherry tomato
Ful Medames
Braised fava beans and chickpeas, topped with tomato, coriander, green chili, in lemon and garlic vinaigrette
Sous vide duck salad
With orange, grapefruit, orange blossom, and chives
Calamari and Cumin Salad (Paleo)
With a lemon olive oil, smoked paprika dressing
Meats
Lamb and rice-stuffed grape leaves
A dramatic show-stopper, flipped over at the table to reveal a crown of lamb chops atop a mound of lemony grape leaves
Za’atar chicken
Butterflied sumac and za’atar roasted chicken with Lebanese garlic aioli and charred lemon (+$80 for organic chicken)
Roast beef tenderloin (Cooked to your preference)
With our pomegranate mint chimichurri, balsamic and pomegranate molasses roasted red onions, all served on a bed of baby arugula
Turkish coffee chipotle marinated pulled pork
Served with flour tortillas, pickled red onions, chipotle aioli, and red cabbage jalapeño slaw
Chili, garlic, thyme, and slow-cooked lamb shoulder
Served with bread, tahini, pickled red onion, and parsley
Pomegranate molasses and citrus glazed duck Succulent Grass fed Lamb chops
Marinated in mint, chilli & coriander served with a Smokey Chermoula & balsamic roasted red onions (+$50)
Tandoori Spiced Roast Chicken
Stews
Lebanese Spice Okra
With tomato and onions
Chicken Tagine
With green olives and preserved lemons
Lamb Tagine
With prunes and toasted almonds
Kefta Tagine
Bell peppers, onions, meatballs with Harissa tomatoes paste
Belgian Harissa Mussels
With spicy chorizo, in white wine and Roma tomato
Fish
Organic salmon fillet topped with pomegranate Gremolata
Flat leaf parsley, orange juice, lemon zest, and pomegranate seeds
Charred sea bass
With tomato, kalamata olives, and capers topped with lemon, garlic and fried basil
Fish tagine
A north African take on bouillabaisse served with harissa aioli and freshly baked bread
Chorizo Encrusted Barramundi
On top of harissa tomato sauce
Sardinian toasted couscous with Pepita clams
With toasted chili flakes, thyme and vermouth
Crispy Skin Red Snapper
Topped with green tahini and roasted walnuts
Vegetarian
Tunisian Shakshouka
Eggs poached in eggplant and bell pepper tomato sauce served with steaming hot Turkish bread
Spanakopita
Spinach, leeks, fresh herbs, and feta, sandwiched between buttery layers of filo dough
Halloumi bake
With green and yellow zucchini, chopped tomato, bell peppers, topped with fresh basil and sumac
Vegetarian grape leaves
Stuffed with mushroom, walnut, rice, and herbs, cooked in a lemony tomato sauce
Chickpea and Baby Spinach Quinoa Risotto
Cooked in a harissa and onion broth served with crumbled feta and a squeeze of lemon
Parmesan Gnocchi
With walnut pesto, rocket and lemon zest
Koshari
Lentils, rice, vermicelli, tomato paste & fried onions
Sides
Thyme and Chili Roast Butternut Squash
Drizzled pistachio pesto, feta and pomegranate seeds
Bharat Jeweled Pilaf
Spiced Basmati rice cooked in a 7-spice mix with pistachio, toasted almonds, buttered pine nuts and pomegranate seeds
Pomegranate Molasses Chargrilled Eggplant
With saffron yoghurt, parsley, buttered pine nuts and almonds, and pomegranate
Buttered couscous with pine nuts and almonds Sautéed seasonal greens
Served Lebanese-style, with lemon and olive oil
Garlic Roasted Potatoes
With fresh parsley
Whole Roasted Cauliflower
With toasted almonds and fresh coriander
Creamy Spinach
With halloumi cheese
Desserts
Citrus drizzle Almond Cake
Sticky Toffee Pudding
With a tahini honey drizzle
Sweet Semolina Coconut Basbousa
Soaked in saffron-infused simple syrup
Chocolate Brownie
With espresso buttercream
Dark Chocolate Halva Tiramisu
Coconut Panna Cotta
with Mixed Berries
Knafeh
A Levantine classic: rosewater scented fresh cheese between buttery shredded filo
Kataifi ice cream sandwiches
Cinnamon rose ice cream sandwiched between layers of shredded filo
Persian Love Cake
Banana tahini chocolate torte
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