Three chicken shish marinated with tantalising taouk sauce, barbecued to perfection. Served with Lebanese bread
Lamb Mashawi $22.50
Three lamb shish marinated with aromatic seasonings and fragrant olive oil, barbecued to perfection. Served with Lebanese bread and a choice of any side dish
Foul B Tahini $9.50
Cooked fava beans, simmered in tahini in garlic and lemon juice, dressed in extra virgin olive oil, served with lebanese bread, tomatoes, cucumber, olives & pickles
Yoghurt and Cucumber Salad $5.50
Mixture of yoghurt, cucumber, with a hint of garlic and mint
Manaeesh Zaatar $3.50
Mixed thyme, sesame seeds, spices, sumac, olive oil, freshly baked in our open fire oven
Tabbouleh $5.50
Finely hand-chopped parsley mixed with burghul, diced tomatoes, extra virgin olive oil and a tangy lemon dressing
Labnah B Zeit $9.50
Naturally dried yoghurt, topped with extra virgin olive oil and aromatic mint, served with Lebanese bread, tomatoes, cucumber, olives & pickles
Fou Secret Recipe $9.50
Cooke fava beans in a special way with our secret recipe spices, served with Lebanese bread, tomatoes, cucumber, olives & pickles
Classic New York style slice made of salami and mozzarella.
Mozzarella Risotto Balls $10
Fresh aldente risotto mixed with basil and stringy mozzarella cheese, rolled in panko crumbs and served with apricot chutney.
Falafel & Tahini $16
Crisp lettuce greens, cherry tomatoes, cucumber, red onion and sweet carrot mixed with flaky falafel and chick peas and coated in a smooth tahini dressing.
Friday $15
Fresh caught fish of the Day & Chips with your choice of a house beer, wine or soft drink
Mexican $20
Black beans, Spanish onions, roasted red pepper, jalapefios and fresh avocado salsa sprinkled with crunchy corn chips.
Fish Burger $11.95
Crispy beer battered fresh fish, lettuce, tomato, onion and homemade tartar sauce in a soft sesame seed bun served with golden wisp fries.
Jimmy's Jalape Poppers $10
Golden fried delicious spicy crumbed jalapenos balls with bacon and two cheeses.
Lamb & Feta Salad $17
New Zealand spring lamb served warm with caramelized baby beets and toasted pine nuts in a crisp green salad with cherry tomatoes, cucumber, red onion and sweet carrot and creamy feta coated with a balsamic glaze.