1. Hummus (V)
Cooked chick pea puree mixed with tahini, fresh lemon juice & garlic, topped with olive oil served with pitta bread.
2. Moutabal (V)
Baked aubergine mashed with tahini, garlic, fresh lemon juice, topped with olive oil Served with pitta bread.
3. Tzatziki (V)
Finely chopped cucumber mixed with yoghurt, garlic and garnished with herbs.
4. Babaghanouj (V)
Baked aubergine mashed with tahini, garlic, mixed with chopped tomato, onion, parsley & pomegranate sauce, topped with olive oil served with pitta bread.
5. Tabouleh (V)
Chopped parsley, tomato, and onion mixed with crushed wheat, herbs topped with lemon juice and olive oil.
6. Fattoush (V)
Mixture of chopped tomato, spring onion, cucumber, radish, herbs, roasted bread & garlic topped with fresh lemon juice & olive oil.
7. Loubieh Bil Zait (V)
Green beans cooked with onion, tomato, garlic, vegetable oil & spices, served with Pitta bread (hot or cold).
Red bell peppers, mixed spices, walnut and olive oil served with pitta bread.
9. Makmour (V)
Grilled aubergine cooked with tomato, onion, spices and vegetable oil, served with pitta bread (hot or cold)
10. Warak Enab (V)
Vine leaves stuffed with rice, onion & parsley, topped lemon juice & olive oil, (hot or cold)
11. Kabees & Olives (V)
A selection of olives & Middle Eastern pickled vegetables.
12. Batata Harra (V)
Potatoes cooked with olive oil, garlic, red peppers, spices & green chilli.
13. Potato Kibbeh
Mashed potato shaped and stuffed with minced lamb, onions, spiced & deep fried (two pieces).
14. Kubbeh Maklieh
Crushed wheat moistened & shaped, stuffed with minced lamb, onions, Spiced & deep fried (two pieces).
15. Falafel (V)
Crushed chick peas & onions mixed with herbs & spices, fried and served with a tahini sauce (four pieces).
Chicken wings marinated in lemon juice, garlic & spices, grilled on charcoal (four pieces).
Minced lamb with parsley, topped sesame paste and pine nuts, baked on Lebanese bread.
18. Meat Bourak
Pastry filled with mince lamb, onion, parsley, spices & deep fried (two pieces)
19. Chicken Bourak
Pastry filled with minced chicken, onion, parsley, spices & deep fried (two pieces).
20. Spinach Bourak(V)
Pastry filled with spinach, onion, summak, parsley, herbs & deep fried (two pieces).
21. Cheese Bourak
Pastry filled with cheese & dried mint & deep fried (two pieces)
22. Ful Madames (V)
Broad beans cooked and mixed with chopped tomato, onion, parsley, Lemon juice, garlic & herbs, topped with olive oil, served with pitta bread.
23. Grilled Hallumi (V)
Hallumi cheese sliced with mint & grilled on charcoal served with pitta Bread (Four pieces)
24. Hummus Shawarma
Hummus dip topped with slices of grilled lamb, garnished with parsley and pine nuts served with pitta bread.
Spicy sausages (minced Lamb) grilled on charcoal, topped with fresh Lemon juice. (Four pieces)
26. Chicken Liver
Chicken liver cooked with olive oil, onion, tomato & spices served with pitta bread.
Chunks of chicken breast marinated in garlic, lemon, herbs, grilled over charcoal, laid on fresh onion & summak, served with chilli sauce, garlic mayo, served with rice.
28. Lahem Meshwi
Tender lamb meat cubes marinated in spices, grilled over charcoal, laid on fresh onion & summak with chilli & garlic sauce. Served with rice.
Minced lamb mixed with onion, parsley, spices & grilled over charcoal, Laid on fresh onion & summak with chilli & garlic sauce served with rice.
30. Mixed Mashawi
Mixture of the last three dishes one skewer each, laid on fresh onion & Summak with chilli & garlic sauce, served with rice
Lamb on the bone cooked with spices and served with rice.
Basmati rice cooked with tender lamb, sautéed aubergine, garnished with parsley and pine nuts, served with yoghurt.
33. Chicken Basha
Pieces of chicken breast cooked in tomato sauce, herbs, with onion, mushroom and peppers, served with rice.
Okra cooked with in tomato sauce with garlic, tamarind paste & spices, served with rice.
Finely chopped spinach leaves, dill, onion, black-eyed beans cooked with tender chunks of lamb in tomato Sauce, dried limes and herbs served with rice.
36. Bethanjan Stew
Fresh aubergine, potato, tomato & onion cooked in a tomato sauce and herbs served with rice.
37. Bamieh (V)
Okra cooked with in tomato sauce with garlic, tamarind paste & spices, served with rice.
38. Sabzi (V)
Finely chopped spinach leaves, dill, onion, black-eyed beans cooked in tomato sauce, dried limes and herbs served with rice.
39. Bethanjan Stew (V)
Sautéed aubergine, potato, tomato & onion cooked with chunk of tender lamb in a tomato sauce and herb served with rice.
40. Sea Bass
Marinated in herbs and spices, dressed with lemon & garlic, served with rice or chips & fresh lemon.
Marinated in herbs and spices, dressed with sautéed flaked almonds, sultanas, garlic and onion, served with rice or chips & fresh lemon.
42. Lebanese Salad
Chopped tomato, cucumber, and lettuce with onion and parsley, dressed wit herbs, fresh lemon juice and olive oil.
43. Feta cheese Salad
Chunks of tomato, cucumber, red onion, lettuce, feta cheese garnished with fresh lemon juice & mint.
44. Nectar special Rice
Basmati Rice with sliced green beans, chopped tomato cooked with vegetable butter, garnished with aromatic spices.
Basmati Rice cooked with vegetable butter, garnished with aromatic spices.
46. Mujadara (V)
Whole lentils & rice cooked in vegetable oil, spices and topped with Fried onion, Served with yoghurt.
47. Chunky Chipped potatoes
48. Assorted Baklava
Filo pastry stuffed with pistachio nuts baked with butter, honey and sugar. (three pieces)
Two layers of shredded pastry stuffed with sweet cheese baked with butter, honey and sugar.
Milk pudding cooked with rose water garnished with grated pistachio nuts.
51. Halawa Tahiniya
Traditional sweet made with tahina and pistachios
52. Ice Cream
Vanilla, Chocolate, Strawberry Flavours (three scoops).
Chateau Ksara “Blanc de L’Observatoire” – Lebanon
From Lebanon's Bekka Valley, a mixture of sauvignon, muscat and clairette perfect with grilled fish and of course, mezze.
Sol de Andes, Merlot – Chile
A red from the central valley of Chile. Bursting with fresh red fruit aromas of raspberry and plum, soft and smooth tannins bring freshness to the palate and great length.
Primitivo, Alex & Mitch – Italy
From Apulia (or Puglia as the Italians would say) the original Zinfandel grape, good body and structure with hints of spice against dried red fruit flavours.
Chevalier de Famaey, Malbec – France
From Cahors, France a more subtle and fruity yet still robust with real backbone balanced by a touch of spice.
Chateau les Varrieres, Cinsault and Carignan – France
From the Languedoc-Rousillon region of France, full bodied and powerful wine.
Musar “Jeune” Hochar – Lebanon
From the Bekka Valley, Lebanon. This 'young' bottle has both intense flavours and a spicy, almost savoury finish.
Chateau Ksara, Reserve du Couvent – Lebanon
From the Bekka Valley, Lebanon. A mixture of cabernet sauvignon, cabernet franc and syrah. Finesse and elegance balanced by notes of oaky vanilla and supple tannins.
Chateau Musar – Vintage 2004 – Lebanon
From the Bekka Valley, Lebanon. A blend of Cabernet, Cinsault & Carignan from vineyards averaging 40 years old near Kefraya. Matured in oak for one year then for another four years in bottle to create amazing flavours, rich textures and a complex & spicy finish. Please note that this wine is bottled unrefined and unfiltered and will therefore throw a natural deposit.
La Delizia, Chardonnay 12.0% – Italy
This white wine from Italy has fresh fruit aromas, a clean and elegant palate with a light clip of acidity giving a refreshing finish.
La Delizia, Cabernet Sauvignon 12.0% – Italy
A light red wine from Italy with wonderfully soft fruit aromas of red berry fruits and just a touch of spice in the finish.
La Delizia, Pinot Grigo 12.0% – Italy
This pale coloured yet well flavoured rose from Italy has delicate pear flavours and refreshing acidity.
Prosecco, Astoria Lounge – Italy
From Veneto, Italy, elegant fruity aromas and tiny yet persistent bubbles followed by delightful flavours and great length on the palate. Exquisitely dry.
Champagne Mumm Cordon Rouge NV – France
The “Formula 1” of Champagnes with fleshy fruits in the mouth and an elegant and well balanced finish.
Chateau de la Presle, Sauvignon blanc – France
From the Loire Valley, crisp and fresh, full of bright gooseberry fruit with hints of grass and just a touch of something more tropical
Sol de Andes, Chardonnay – Chile
From the central valley wine region of Chile, aromas of ripe pear and pineapple dominate this wine mixed with notes of butter and vanilla on the palate. A fresh style of Chardonnay with good persistence in the finish
La Venezia, Pinot Grigio – Italy
Light and fresh with bright aromas of pears, natural acidity and a refreshing palate.
Chenin Blanc, Forge Mill – South Africa
From the Western Cape, South Africa this wine has bright aromas of freshly cut hay with tropical overtones and deliciously zesty finish
A traditional Middle East spirit, known in Iraq as lion's milk. It is obtained from grapes and green anise, triple distilled, heated with wine wood embers and matured in clay jars. Like it's french counterpart pastis, Arak can be mixed with water.
Remy Martin V.S.O.P (50ml)
Jack Daniels (25ml)
Bells Whisky (25ml)
Black Label (25ml)
Gordon’s Gin (25ml)
Bailey’s Irish Cream
Jacques Chirac's favourite tipple, a light lager usually served with a wedge of lime.
A refreshing Italian lager
Traditional loose tea flavoured with a choice of cardamom, cinnamon or fresh mint.
Ground with cardamom, perfect with mamoul.
Chocolate and coconut
Leban (by the glass)
Not dissimilar to the Indian lassi, leban is a drink found throughout the middle-eastern region. We make it with yogurt, mint, a little bit of salt and plenty of ice.
Leban (by the jug)
Summer Fruit Blend
Passion fruit, strawberry and hint of mint
Vanilla, Elderflower & gingerbread