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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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