Olive & Vine

Silky chickpea purée whipped with tahini, lemon and a pool of green olive oil, topped with toasted pine nuts.

Charred eggplant blended with tahini and garlic, finished with pomegranate molasses and mint.

Mountains of hand-chopped parsley with bulgur, ripe tomato, mint and a bright lemon-oil dressing.

Vine leaves rolled around rice, tomato and herbs, gently simmered in lemon and olive oil.

Strained yogurt drizzled with olive oil and dusted with wild thyme, served with warm pita.

Crisp herbed chickpea fritters fried to order, with tarator sauce and pickled turnip.

Cypriot halloumi seared until golden, with watermelon, mint and a squeeze of lemon.

Oven-baked pastry triangles stuffed with spinach, sumac, onion and a hit of lemon.

Spicy Armenian beef sausage flamed in a clay skillet with tomato and pomegranate.

Chargrilled lamb kofta, shish taouk and lamb cutlets over smoky grilled vegetables.

Marinated chicken skewers grilled over charcoal, with toum garlic whip and fries.

Hand-minced lamb skewers spiced with cumin and parsley, served with grilled tomato.

Whole bream grilled with garlic, coriander and lemon, alongside a chilled tomato salad.

Crisp seasonal greens, radish and toasted pita with a tangy sumac-pomegranate dressing.

Peppery rocket, grilled halloumi, cherry tomato and walnuts in lemon-olive dressing.

Warm semolina-and-cheese pastry soaked in orange-blossom syrup, crowned with pistachio.

A glass of Bekaa Valley red or white, chosen by our table to match your mezze.

Hand-pressed lemons, crushed mint and a touch of orange blossom over ice.