Mezze, charcoal and the sweets bench. Everything is cooked to order — mezze arrives first, grills follow.
Chickpeas whipped with tahini, sharpened with green chilli, parsley and garlic.
$6.50
Aubergine roasted whole over charcoal, blended with tahini and lemon.
$7
Parsley cut by hand, tomato, mint, a little burghol, lemon and olive oil.
$7.50
Garden vegetables, sumac, purslane and toasted khebez straight from the oven.
Vine leaves rolled thin around rice, tomato and mint.
$8
Strained yoghurt, wild zaatar, olive oil.
$6
Aged thyme cheese crumbled with tomato, onion and olive oil.
$8.50
Red pepper and walnut paste with pomegranate molasses and a little chilli.
Hand-pounded raw lamb with fine burghol and mountain herbs.
$16
$0