The Barzaari Menu
Food made
for sharing
Fresh, generous dishes rooted in the food cultures of Cyprus, Lebanon, Syria and Egypt. Order a few. Share everything.
To Start
Mezze & Dips
Barzaari bakes its pita fresh every service and makes every dip in-house. Order a few and let the table graze while the grills come to heat.
Baked fresh to order. Soft, blistered and slightly charred at the edges. Best torn and dragged through everything on the table.
Silky blended chickpeas, tahini, lemon and olive oil. Served warm with a pool of good oil and a dusting of sumac.
Barzaari's most-ordered dish. Warm hummus topped with spiced minced lamb, toasted pine nuts and a drizzle of pomegranate molasses.
Charcoal-roasted eggplant blended with tahini, garlic and lemon. Smoky, rich and finished with fresh herbs.
House-made from soaked chickpeas and fresh herbs. Barzaari fries these to order: crisp outside, vivid green inside. Served with tahini and pickles.
Tomato, cucumber, radish and fresh herbs dressed with a sharp pomegranate vinaigrette and topped with crunchy toasted pita shards.
Bulgur wheat shells filled with spiced minced lamb, onion and pine nuts. Barzaari serves these deep-fried with a cool yoghurt dipping sauce.
Cypriot-style grilled halloumi, pan-seared until golden, finished with honey, dried oregano and a squeeze of lemon.
Strained yoghurt, thick and tangy, rolled in za'atar and served with flatbread and a pool of olive oil.
Barzaari's selection of hummus, baba ghanoush, labneh, falafel, pickles and house-made pita. A good place to start.
From the Fire
Charcoal Grills
Barzaari cooks over real charcoal. The heat is direct, the smoke is real and every cut is marinated for depth before it meets the grill.
Ground lamb mixed with onion, parsley, cumin and allspice, shaped onto skewers and grilled over charcoal. Served with pickled cabbage and garlic cream.
Four lamb cutlets marinated in lemon, garlic and herbs, grilled hard over coals until charred at the bone. Barzaari serves these with a tomato and herb salad.
Barzaari's signature plate: lamb kofta, chicken thigh, lamb cutlet and merguez sausage, all grilled to order. Served with rice, grilled vegetables and sauces.
Free-range chicken thigh marinated in yoghurt, lemon and spices, skewered and cooked over charcoal until juicy and lightly charred.
Barzaari slow-roasts a whole lamb shoulder until the meat falls away from the bone, then finishes it over charcoal for smoke and colour. Serves two to three. Requires 48 hours notice.
Spiced North African lamb sausage, grilled until the casing blisters. Served with harissa and flatbread.
From the Sea
Seafood
Barzaari sources fresh seafood and prepares it simply. The grill does the work.
Barzaari selects the best whole fish at market each morning. Scored, seasoned with herbs and lemon, and grilled over charcoal. Ask your server for today's catch.
Large tiger prawns, split and grilled shell-on with garlic, chilli, lemon and parsley butter. Served with crusty bread to mop the plate.
Whole calamari scored and grilled quickly over high heat. Barzaari serves it with a tahini dressing and a fresh herb salad.
A coastal Lebanese variation: kibbeh made with white fish, spiced with cumin and coriander. Barzaari bakes these and serves them with a coriander and walnut sauce.
On the Side
Sides
Barzaari's sides are designed to accompany the grills, but they hold their own on a table full of mezze too.
Long-grain rice cooked with saffron, toasted vermicelli and a knob of butter. A steady anchor for everything on the table.
Seasonal vegetables charred on the grill and dressed with olive oil, lemon and fresh herbs.
More herb than grain: flat-leaf parsley, tomato, spring onion and fine bulgur, dressed with olive oil and lemon. Barzaari makes this bright and sharp.
Crisp fries tossed with garlic, parsley and a squeeze of lemon. Served with toum (whipped garlic cream).
A small bowl of house pickled turnip, cucumber and chilli. The right thing to put on the table alongside the grills.
To Finish
Sweets
Barzaari finishes the meal with traditional sweets rooted in Cypriot and Middle Eastern baking: rich, floral and made to share.
Barzaari's version of the traditional Cypriot honey doughnut: light, fried to order and drizzled with thyme honey, crushed walnuts and cinnamon.
Layers of buttered filo, crushed pistachios and a scented syrup of rose water and honey. Barzaari makes these in-house and serves them at room temperature.
Sesame halva folded through a vanilla ice cream base. Served with a drizzle of dark chocolate and toasted sesame seeds.
A silky Lebanese milk pudding, lightly set and scented with rose water. Barzaari tops this with crushed pistachios and a thread of pomegranate molasses.
Two scoops made from seasonal fruit. Ask your server for today's flavour.
To Drink
Drinks
Barzaari keeps the drinks list tight and well-chosen: wines that work with food, a handful of cocktails and non-alcoholic options worth ordering.
A crisp, dry white selected to complement the mezze and seafood. Rotating by season. Ask your server for the current pour.
A medium-bodied red chosen to stand up to the charcoal dishes without overpowering the lighter plates.
The Eastern Mediterranean table spirit. Barzaari serves arak the traditional way: with water and ice, over a slow meal.
Chilled salted yoghurt drink. A cold, tangy counterpoint to the heat of the grill.
Pressed lemon, fresh mint and a hint of rose water. Barzaari makes this to order.
Strong, cardamom-scented coffee, brewed in a cezve and served with a small sweet. The right way to close a long meal.
A note on how Barzaari is best enjoyed
Barzaari's menu is built around sharing. Order generously, let the dishes arrive as they are ready and take your time. The kitchen will pace things, but there is no rush from this side of the pass. For groups of six or more, Barzaari recommends calling ahead so the kitchen can plan for you.
Ready to sit down with us?
Call Barzaari to reserve your table or ask about group bookings.