Tues-Sat
5pm - 9pm
Call us on: 94164099
126 Pacific Hwy,
Roseville NSW 2069
And so the story continues
Introducing the new look, but true to its two core values: fresh food and great customer service.
How many restaurants do you know that have been going strong for since 1976?
The very first Lebanese restaurant on the whole of the North Shore that has always maintained a very strong reputation backed by some very loyal customers
Recent renovation in early 2016 produced a very slick, modern and bright look, helped greatly by the new shopfront with bi-fold windows and the creation of a bar
The dinner experience is warm and moody provided by our new wooden tables, slick black chairs, a couple of leather bench seats and some wonderful new lights
The food is still the same, good old Lebanese. However, the menu has been freshened up, and now it's packed with lots of old favorites and some new ones that have been tried and tested as part of our chef's specials over the last couple of years. Dishes that have been well received by our customers who asked us to put them on the menu. What else could we do but listen?
We accept most cards and American Express
Bookings are advisable
See you soon
Chickpea puree with tahini and lemon
hommos topped with sautéed mince lamb, onions and pine nuts
Smoked eggplant dip with tahini and lemon
Homemade yoghurt with garlic and dried mint
Homemade yoghurt with dried thyme and sesame
a light fluffy garlic dip
Parsley, mint, tomatoes, onions and fine wheat with lemon and olive oil
White cabbage, green apples, fresh mint, pomegranate seeds and toasted walnuts with lime and olive oil
Served with our garlic dip
Fried fish bites with pickles, tomatoes and parsley on toasted Lebanese bread with garlic and tahini
Semolina crusted and served with our garlic dip
Mixed ground chickpeas and broad beans with coriander and spices. Served with pickles and tahini
Pan fried with fresh and sundried tomatoes, Kalamata, red onions and zaatar
Diced potatoes with lemon, garlic, fresh coriander and Baharat
Grilled eggplant slices with garlic and pomegranate seeds
Cooked fava and chickpeas with cumin, lemon and olive oil. Topped with parsley, shallots and diced tomatoes
Cauliflower florets fried and drizzled with garlic and tahini
Lamb kafta baked in iron pan and finished with tahini, paprika and pine nuts
homemade spicy lamb sausage with rosemary and sea salt sauteed potatoes in tomato sauce
Chargrilled with sticky honey, garlic and pomegranate
Chargrilled chicken strips finished with lime, garlic and parsley sauce
Grilled Fish fillet in a chili tahini, capsicum, garlic and coriander sauce, topped with toasted nuts
Fish risotto with eggplant, garlic and parsley in homemade tomato sauce, topped with toasted almonds and grated haloumi
Oven baked in clay pan eggplant with onions, garlic, capsicum and chickpeas in tomato sauce and breadcrumb top
Cumin and tahini roasted pumpkin, carrots and zucchini, layered on toasted bread, topped with raisins, green lentils and yoghurt, finished with sizzling garlic and pine nuts in butter
Chargrilled Lemon and garlic whole baby chicken. Served on Saj bread with home pickles and garlic sauce
Grilled marinated thigh fillets, sliced and served with toasted Lebanese bread, garlic, tahini and pickles
Slow baked slivers of lamb marinated with pomegranate molasses, onions and capsicum Topped with pomegranate seeds and toasted almonds
Green lentils and Basmati cooked in fragrant spices topped with chargrilled pork loin medallions and drizzled with mint, parsley, garlic and walnut pesto
(2 pieces)
(4 pieces)
Cream pudding with orange blossom water, crumbed shortbread base, drizzled with carob molasses and crushed pistachio
Lebanese doughnuts with dates and banana toffee
Pistachio ice cream rolled in halva and crushed pistachio, sandwiched between two buttery Barazek (traditional Syrian biscuits) and topped with pashmak
With raspberry coulis and cream
Light and aromatic
Yellow Label Rich and luscious