Luxa Restaurant

A sharing selection: hummus, moutabal, vine leaves and muhammara with fresh tannour bread.

Silky hummus with tahini, extra-virgin olive oil and paprika, served with bread.

Charcoal-roasted eggplant with tahini, pomegranate seeds and molasses.

Seasonal greens and toasted bread in a sumac and pomegranate dressing.

Hand-chopped parsley with bulgur, tomato, mint and lemon.

Six pieces, crisp outside and fluffy inside, with tahini sauce.

Kebab, shish tawook and lamb cubes with grilled vegetables and fries — serves two.

Chicken breast marinated in yoghurt and garlic, charcoal-grilled, with toum.

Minced lamb with parsley, onion and spices, served with sumac onions.

Fresh lamb chops with rosemary, grilled to your liking.

Beef shawarma with fries, tahini and pickles.

Half a chicken on spiced kabsa rice, with daqqus and salad.

Lamb slow-cooked in the tannour over smoky mandi rice.

Norwegian salmon fillet with grilled zucchini and a lemon-herb sauce.

Angus beef with cheddar and caramelised onion, served with fries.

Cheese kunafa baked to order, with syrup and pistachio.

Layers of filo with ghee and pistachio — four pieces.

Creamy cheesecake with a fresh berry coulis.

Kunafa, qatayef, maamoul and baklava — shared between four.