Levant Grill

Silky-smooth chickpea purée blended with premium tahini, fresh lemon juice, and a hint of garlic, finished with a generous swirl of extra virgin olive oil and a dusting of paprika.

Fire-roasted aubergine smoked over charcoal, blended with tahini, lemon, and garlic into a velvety, deeply smoky dip. Finished with pomegranate seeds and olive oil.

A vibrant Levantine salad of crisp romaine, juicy tomatoes, Persian cucumbers, radish, and fresh herbs, tossed with sumac vinaigrette and topped with shatteringly crisp fried pita chips.

A lush, herb-forward salad of finely chopped flat-leaf parsley, fresh mint, bulgur wheat, ripe tomatoes, and spring onions, dressed in lemon juice and olive oil.

Thick slices of premium Cypriot halloumi, grilled until golden and caramelised on the outside with a warm, squeaky centre. Drizzled with honey and scattered with fresh mint and sesame seeds.

Thick, tangy strained yoghurt swirled with premium za'atar herb blend and a pool of extra virgin olive oil. Cool, creamy, and aromatic.

Six crispy, golden falafel made from soaked chickpeas, fresh herbs, and spices — shatteringly crisp outside, vivid green and fluffy inside. Served with tahini sauce and pickled turnips.

Flaky, golden pastry parcels filled with spiced minced lamb, toasted pine nuts, and onions. Hand-folded and fried until perfectly crisp.

Crispy cigar-shaped pastry rolls filled with a blend of akkawi and halloumi cheese, delicately seasoned with mint. Served golden and piping hot.

Our signature hummus topped with tender, slow-roasted lamb shawarma, toasted pine nuts, and a drizzle of spiced butter. A showstopper.

Crispy fried chicken wings tossed in our house garlic-lemon marinade, served with a generous pot of creamy, punchy Lebanese garlic toum.

The ultimate charcoal feast — lamb kofta, shish tawook, lamb chops, and chicken wings, all grilled over live coals. Served with grilled tomato, onion, pickles, garlic toum, and warm flatbread.

Tender chicken breast cubes marinated in yoghurt, garlic, lemon, and a secret spice blend, then skewered and grilled over charcoal until juicy and lightly charred. Served with garlic toum and pickles.

Hand-minced lamb blended with onion, parsley, and aromatic spices, shaped onto flat skewers and grilled over charcoal. Served with tahini sauce and fresh salad.

Premium French-trimmed lamb cutlets, simply seasoned with sea salt, black pepper, and a brush of olive oil, then grilled to pink perfection over charcoal.

Thinly sliced marinated chicken, slow-roasted on the vertical spit, served as a generous plate with garlic toum, pickled turnips, fries, and warm flatbread.

Slow-roasted lamb stacked and carved from the vertical spit, served with tahini, pickled vegetables, fresh tomato, and warm flatbread. Rich, tender, and deeply spiced.

Freshly carved chicken shawarma rolled in a warm saj flatbread with garlic toum, pickled turnips, tomato, and fresh mint.

Freshly fried falafel wrapped in warm saj with hummus, tomato, pickles, and a drizzle of tahini. Crunchy, fresh, and satisfying.

Charcoal-grilled lamb kofta tucked into warm saj bread with tahini, fresh parsley, onion, and sumac. Smoky, herbaceous, and satisfying.

Slow-braised pulled lamb shoulder served over fragrant spiced rice with toasted almonds, pine nuts, and a rich cinnamon-scented broth. A traditional Levantine celebration dish.

Sumac-spiced roasted chicken thighs served over caramelised onion flatbread with toasted pine nuts and a drizzle of olive oil. A Palestinian-Levantine classic.

Whole Mediterranean sea bass, simply grilled with lemon, olive oil, and fresh herbs. Served with a side of tahini and a fattoush salad.

Golden, crispy shredded kataifi pastry filled with stretchy akkawi cheese, soaked in fragrant orange-blossom sugar syrup. Served warm with a scoop of ashta cream.

A selection of six handmade baklava pieces — pistachio, walnut, and cashew — layered in butter-brushed filo pastry and drenched in honey-rose syrup.

A delicate milk pudding set with rose and orange-blossom water, topped with crushed pistachios and a drizzle of rose syrup. Light, floral, and silky.

Freshly squeezed lemon juice blended with sugar syrup, ice, and a generous handful of fresh mint leaves. The Lebanese classic.

A chilled, salted yoghurt drink — tangy, refreshing, and the traditional accompaniment to grilled meats across the Levant.

Traditional cardamom-spiced Arabic coffee, brewed slowly in the dallah and served in small cups. Light-bodied, aromatic, and warming.

A traditional Levantine drink made from grape molasses, rose water, and date syrup, poured over crushed ice and topped with pine nuts and raisins.