Nuba

Falafel with hummus, romaine, tomato, pickled cabbage and tahini.

Crispy cauliflower with hummus, romaine, tomato, pickled cabbage and tahini.

Chicken skewers with hummus, romaine, tomato, pickled cabbage and tahini.

Lamb kafta with hummus, romaine, tomato, pickled cabbage and tahini.

House falafel. Served with hummus, salad, pickled cabbage and pita.

Stewed organic green lentils with brown rice and jalapeño, avocado and caramelized onions. Served with hummus, salad, pickled cabbage and pita.

Toasted pita with halloumi and za’atar vegetables.

Crispy cauliflower tossed with lemon and sea salt. Served with hummus, salad, pickled cabbage and pita.

Falafel, mjadra, Najib’s special, batata harra and za’atar vegetables, with pickled cabbage and avocado. Price per person, for two or more people.

Toasted pita with spiced sautéed beef and pine nuts.

Toasted pita with spicy merguez sausage.

Chicken breast skewers marinated in paprika and garlic. Served with hummus, salad, pickled cabbage and pita.

Ground lamb with baharat spice, parsley, onion and red pepper, with sumac onions. Served with hummus, salad, pickled cabbage and pita.

Slow-roasted seasoned pulled chicken. Served with hummus, salad, pickled cabbage and pita.

Roasted eggplant with creamy white beans, red onion, tomato, garlic, fresh herbs and lemon tahini.

Zucchini filled with rice and lentils in vegetable tomato sauce, with herb tahini.

Bell pepper filled with rice and lentils in vegetable tomato sauce, with herb tahini.

Marinated grilled chicken breast with basmati rice and herb salad.

Marinated grilled chicken breast with barley and herb salad.

Tiger prawns, lamb kafta, chicken shish tawook, Najib’s special, basmati rice and batata harra. Price per person, for two or more people.

Six ounce salmon in a spicy, tangy tomato sauce with basmati rice and vegetables.

Chicken supreme with caramelized onions, pine nuts, spinach and garlic labneh, with basmati rice and vegetables.

Six ounce salmon with dill sauce, basmati rice and vegetables.

Slow-roasted chicken leg with kalamata olives, carrots, preserved lemon, cilantro, saffron and batata harra.

Mint and mustard braised lamb leg with couscous, vegetables and pistachios.

Eight ounce marinated hanger steak with smashed marjoram potatoes and spicy carrot salad.

Slow-cooked rack of lamb with toum potatoes and house pickles.

A house recipe of chickpeas, fava beans, vegetables and spices, served with hummus, pickled cabbage and avocado.

Chickpeas blended with garlic, lemon and tahini.

Stewed green lentils cooked with brown rice and jalapeño, served with avocado, pickled cabbage and caramelized onions.

Crispy cauliflower tossed with lemon and sea salt, served with tahini and pickled cabbage.

Hummus with pomegranate molasses and sumac.

Chickpeas blended with jalapeño shatta, tahini, lemon and garlic.

Classic hummus, jalapeño hummus, pomegranate and sumac hummus, muhammara and baba ghanouj. Price per person, for two or more people.

Charred eggplant with garlic, lemon and spices.

Roasted red pepper with pomegranate molasses and chilis, topped with walnuts.

Chicken breast skewers marinated in paprika and garlic, served with hummus and avocado.

Ground lamb with baharat spice, parsley, onion and red pepper, served with tzatziki and sumac onions.

Six marinated prawns sautéed with chermoula.

Sautéed beef with spices and pine nuts, served with hummus, pickled cabbage and herb tahini.

Sweet date loaf with tahini caramel and powdered sugar, served with fresh fruit. Weekend brunch.

House bread filled with cheese and egg yolk, served with a side salad. Weekend brunch.

Garlic labneh with two poached eggs, dukkah and herb oil, served with seeded sourdough. Weekend brunch.

Slow-cooked tomato and bell pepper ragu with eggplant, two poached eggs, fresh herbs and house flatbread. Weekend brunch.

Hand-chopped parsley, red onion, tomato and bulgur in a lemon and mint dressing.

Organic greens, tomatoes, cucumbers, radishes and green onions in a lemon and sumac dressing, topped with toasted pita chips.

Arugula, halloumi, red onion, mango, cucumber, tomato and dried figs.

Slow-cooked red lentils.

A sampling of Lebanese pastries.

Coconut and oat rice pudding with cardamom, bay leaf and vanilla syrup.

Coffee pudding with espresso and raspberry compote.

Crème brûlée with rose water, saffron, pistachio and rose petals.

Coconut cream and mango purée.

Loaf cake with orange blossom and house marmalade.

Molten chocolate cake with milk syrup.

Cheesecake with chocolate ganache and a kanafeh and pistachio crust.

Flatbread seasoned with za’atar and olive oil.

Espresso with hot water.

Single espresso.

Choice of earl grey, chai, english breakfast, jasmine green, peppermint, chamomile or turmeric ginger.

Espresso with steamed milk and foam.

Lemon juice and agave with soda.

Espresso with steamed milk.

Traditional Turkish coffee.

Steamed milk with rose water, cinnamon and agave.

Hibiscus tea with lemon and agave.

Earl grey with lemon and agave.

Green tea with passion fruit and agave.

Ginger, lime and agave with soda.

Lemon, agave, mint and rose water with soda.

Berries, pomegranate, mint, ginger, lemon, lime and agave.

Cucumber, lime, mint, pear and spinach.

Carrot, ginger, orange and lime.