Premium Dining Experience
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Juicy chicken thighs slow-roasted on the spit in our signature On Nar spice blend, served over fragrant basmati rice with garlic sauce and pickled vegetables.
Tender beef slow-roasted on the spit with our signature On Nar spice blend, served over fragrant basmati rice with tahini sauce, pickled turnips, and fresh parsley.
A beloved Palestinian classic — tender roasted chicken piled high on taboon bread soaked in caramelised onion and sumac oil, topped with toasted pine nuts.
Crispy herb-packed chickpea falafel served with fluffy pita, creamy hummus, fresh salad, and house pickles — a vibrant plant-based feast.
Pure and simple — layers of soft melted Akkawi and white cheese on warm freshly baked dough, best eaten straight from the oven.
Thin-shaved spiced meat carved from the vertical spit, wrapped in warm flatbread with tahini, pickled veg, and fresh tomato.
Tender roasted chicken with caramelised onions, sumac, and pine nuts wrapped in warm taboon bread — a Palestinian classic in sandwich form.
Jazmen's signature fatteh — crispy bread topped with chickpeas and smoky baba ghanoush, drizzled with tahini and pomegranate molasses, scattered with jewel-bright pomegranate seeds and fresh purslane.
On Nar's signature kunafa — shredded wheat pastry soaked in floral sugar syrup encasing warm stretchy cheese, crowned with crushed pistachios.
A bright Lebanese bread salad of crisp romaine, ripe tomatoes, cucumber, radish, and toasted pita chips tossed in sumac-lemon dressing.
Silky-smooth chickpea hummus blended with tahini, fresh lemon, and garlic, finished with paprika oil and served with warm pita.
A curated selection of our finest breakfast dishes. Build your perfect morning feast by choosing your preferred styles of eggs, fatteh, and manakeesh, along with your choice of traditional sides.
A lavish breakfast spread crafted for two — two full sets featuring your choice of eggs, fatteh, and manakeesh styles, served alongside all classic sides and a shared pot of hot tea. The perfect way to start the morning together.
Delicate pasta dumplings filled with spiced minced lamb, gently simmered in a silky yoghurt broth finished with dried mint and a drizzle of clarified butter.
Tender zucchini stuffed with herbed rice and minced meat, slow-cooked in creamy strained yoghurt sauce until meltingly soft.
Crispy torpedo-shaped kibbeh shells filled with spiced meat and pine nuts, served in a warm yoghurt sauce with butter and mint.
Comforting oven-baked dish of golden potatoes layered with seasoned ground beef, onions, and tomatoes, finished with a sprinkle of parsley.
Earthy mushrooms sautéed with minced beef in a rich tomato base, seasoned with warming spices and served with flatbread.
Handmade beef kofta baked in either a rich sesame tahini sauce or a slow-simmered tomato broth — your choice, both deeply satisfying.
Fluffy dough topped with thick strained yoghurt labneh, a drizzle of extra-virgin olive oil, and za'atar — simple and deeply satisfying.
Soft manakeesh piled with freshly fried falafel crumbles, diced tomato, tahini drizzle, and a handful of fresh herbs.
Melted Akkawi cheese spread over golden dough with aromatic za'atar and a good pour of olive oil — the Lebanese breakfast icon.
Stretchy melted cheese blended with spiced minced beef and fragrant herbs on a perfectly baked manakeesh base.
Bold and smoky spiced soujouk sausage paired with gooey melted cheese on a thin crispy manakeesh crust.
Classic meat manakeesh with spiced ground beef, onion, parsley, and tomato spread across freshly baked dough.
Finely chopped spinach sautéed with caramelised onion, sumac, and lemon spread generously on thin crispy dough.
Smoky roasted red pepper and walnut paste, tangy with pomegranate molasses, spread across warm dough and garnished with crushed walnuts.
A trio topping of za'atar, melted cheese, and a medley of fresh diced vegetables for a wholesome all-in-one manakeesh.
On Nar's fusion twist — a manakeesh topped pizza-style with tomato sauce, mozzarella, vegetables, and fresh basil.
Grilled marinated chicken tenders in a pillowy pita with garlic sauce, crisp lettuce, pickles, and a squeeze of lemon.
Golden crispy falafel balls tucked into soft bread with creamy hummus, fresh tomato, cucumber, and a drizzle of tahini.
Thick slices of pan-grilled Cypriot halloumi with fresh mint, sliced tomato, and a drizzle of honey-chilli on toasted bread.
Grilled beef sausage in a soft bun with caramelised onions, mustard, and a touch of hot sauce for a satisfying street-food bite.
Simple and refreshing — finely diced tomatoes, cucumber, and green onion in a clean olive oil and lemon dressing with fresh mint.
A herb-forward Lebanese salad of finely chopped parsley, mint, tomato, and bulgur, dressed generously with lemon and olive oil.
Peppery wild rocket leaves topped with shaved parmesan, cherry tomatoes, and a tangy pomegranate molasses vinaigrette.
Smoky flame-roasted aubergine blended with tahini, garlic, and lemon until creamy, served with a drizzle of olive oil and pomegranate seeds.
Layers of crispy toasted pita, warm chickpeas, yoghurt sauce, and tahini drizzle topped with toasted pine nuts and sumac.
Our classic hummus topped with slow-cooked spiced minced meat, toasted pine nuts, and a drizzle of pomegranate molasses.
A smoky, creamier take on baba ghanouj — fire-roasted aubergine mixed with yoghurt, tahini, and garlic for extra richness.
A bold, smoky red pepper and walnut dip from Aleppo, sharpened with pomegranate molasses and warmed with chilli paste.
Crispy golden fries seasoned with sea salt, served hot with your choice of dipping sauce.
Fried potato wedges tossed in a bold harissa spice blend with garlic, coriander, and a squeeze of lemon.
Three crispy hand-formed chickpea falafel served with a side of tahini dipping sauce and fresh pickles.
Thick pan-seared halloumi slices with a golden crust, finished with dried oregano and a drizzle of honey.
A petite serving of our signature silky hummus with olive oil and paprika, perfect alongside any main.
A small bowl of smoky aubergine moutabal — ideal as a side dip or accompaniment to grilled dishes.
A compact serving of our punchy Aleppo pepper and walnut dip, great for sharing or as a flavourful side.
Thick tangy strained yoghurt labneh with a swirl of olive oil and a pinch of dried mint — simple, clean, and satisfying.
A small portion of our flame-roasted aubergine dip with tahini and pomegranate seeds, best scooped with warm bread.
A mini version of our beloved fatteh — pita chips layered with chickpeas, yoghurt, and a drizzle of tahini.
Crispy fried bread layered with warm chickpeas and silky hummus, finished with a generous drizzle of tahini and a pour of golden olive oil.
A bold twist on the classic — slow-roasted shawarma piled over crispy bread with tahini, pomegranate molasses, and a side of golden french fries. Choose chicken or beef.
A classic Levantine sweet of warm sesame halwa layered with soft white cheese on thin pastry, served warm and glistening.
Rich creamy ice cream scoops served with crushed pistachios and a drizzle of rose-scented syrup — a cool finish to any meal.
Freshly squeezed orange juice served chilled — pure, bright, and packed with natural sweetness.
A refreshing Lebanese classic of freshly squeezed lemon blended with garden mint, ice, and a touch of sugar.
Still or sparkling mineral water served chilled.
A delicate spiced herbal tea infused with a blend of dried flowers, cardamom, and warming spices.
Strong, smooth Arabic-style black coffee steeped and served in a traditional small cup.
Finely ground coffee slow-brewed in a cezve until frothy, served with a piece of lokum (Turkish delight) on the side.
