Byblós Melbourne

The Byblos trio of dips comes with hommous,baba ghanouj and labneh. (V, GFO)

This light, creamy dip is a blend of chickpeas, fresh lemon juice and tahini, dressed with extra virgin olive oil. (V+, GFO)

Labneh is a soft housemade cheese infused with garlic and mint. (V, GFO)

This dip extends the delicate flavour of hommous topped with pan fried marinated lamb, provincial spices and mixed nuts. (GFO, N)

Chargrilled eggplant with tahini, fresh lemon juice, olive oil. (V, GFO)

Freshly chopped parsley, tomato, onion, olive oil and lemon juice. (V+, GF)

Diced pan-fried Cypriot halloumi served on a salad of mixed greens, tomato and avocado. Finished with a light lemon dressing. (V, GF)

Mixed leaf salad dressed in a light vinaigrette with radish, tomato, cucumber, capsicum, sumac and crispy Lebanese bread. (V+)

Bulgarian feta, tomato, parsley, chilli and onion dressed in olive oil and seven spices. (V, GF)

Fried chickpeas, broad beans, onion, parsley, coriander and spices. Served with tahini sauce. (V+, GF)

Hand cut potatoes sautéed in lemon juice, olive oil, fresh coriander, garlic butter and chilli. (V, GF)

Oven baked housemade pastries filled with spinach, walnuts, tomato and Lebanese seven spices. (V+, N)

Lightly grilled Cypriot halloumi served golden brown on a bed of cucumber and tomato. (GF, V)

Oven baked housemade pastries with marinated lamb, fresh tomato, onion and Lebanese seven spice. Served with yoghurt.