Menu Text

El-Phoenician, Australia’s leading expert in fine Lebanese dining.

El-Phoenician’s menu is created to embody the rich ancestry of Phoenicia.

Our chefs outsource the finest local produce and create their signature tastes through the use of authentic Middle Eastern spices.

Through the combination of traditional mezza, the smokey char of grilled meats and an array of delectable seafood, our menu sets out to capture the essence of an authentic Phoenician banquet.

With a focus on share plates, El-Phoenician unites guests through the pleasure of food.

Dips

Dips

Yoghurt (Labne): Fresh home-made yoghurt 9

Chick Pea (Homous): A puree of chick peas blended with tahina and lemon juice 11

Eggplant (Baba Ganouje): Smoky chargrilled eggplant blended with tahina and lemon juice 13

Mixed: Labne, Homous and Baba Ganouje 19/26

Chilli Garlic (Toum & Har): Blended garlic, chilli and parsley, with olive oil 9

Salads

Salad

Tabouli: Parsley, tomato, shallot, crushed wheat and mint mixed with lemon juice and extra virgin olive oil 17

Garden salad (Fatoush): Tomato, cucumber, lettuce, radish, parsley, onion and mint, tossed with grilled bread, lemon and extra virgin olive oil 19

Mixed marinated pickles (Kabees): A plate of kalamata olives, pickled cucumbers, turnips, and whole chilies 17

Cheese

Cheeses

Spicy aged cheese in herbs (Shankleesh): Lettuce, tomato, shallot and extra virgin olive oil 12

Grilled haloumi stack: Served with mesculine salad, tomato and a balsamic reduction 18

Feta: Served with lettuce, tomato and extra virgin olive oil 13

Spinach pastries (Spenieh): Sautéed spinach, onion and ricotta filling wrapped in a fine pastry 12/22

Vegetarian

Vegetarian

Sauteed green beans (Loubyeh): Simmered in a tomato jus with traditional Middle Eastern spices 17

Lentils & Rice (BMujadara): Slow cooked lentils and rice served with caramelised onions 15

Potato coriander (Batata b-kizibra): Diced potato fried and tossed in a fresh coriander dressing 12

Cauliflower (Arnabeet): Crisp fried cauliflower, served with pickles and tahina 14

Sliced eggplant (Batagen): Lightly fried eggplant, served with coriander & garlic dressing 14

Vine leaves (Warak’aresh): Vine leaves, stuffed with rice, spiced with traditional middle eastern herbs 17

Chick pea croquettes (Falafel): A mixture of chick peas, broad beans, onions, garlic, herbs and spices. Served with mixed pickles and tahina 10/18

Meat & Poultry

Meat & Poultry

Lamb shells (Kibbi Mikliyeh): Minced lamb, pine nut and onion filling encased in a burghul and tender lamb shell 12/22

Lamb pastry (Sambousik): Minced lamb, pine nuts and onion wrapped in fine pastry 12/22

Lamb Tartare (Kibbi Nayeh): Raw tender lamb with crushed wheat, served with onion rings, mint, chillies and extra virgin olive oil (On availability) 22

Sausages (Makanek): Spicy sausages with a hint of lemon juice 21

Chicken wings (Jawaneh): Marinated in lemon, garlic and extra virgin olive oil 19

Sliced Meats

Sliced Meats

Lamb (Shawarma): Marinated in extra virgin olive oil, black pepper, nutmeg, mixed herbs and red wine. Served with a side of mixed pickles and tahina 30

Chicken (Shawarma): Marinated in nutmeg and yoghurt. Served with a side of mixed pickles, tahina and toum 28

Combination (Shawarma): Chicken and lamb. Served with mixed pickles, tahina, chilli and garlic 30

Traditional Grills

Traditional Grills

(Served on skewers with grilled vegetables and potato coriander)

Minced lamb (Kafta): Premium Lamb mixed with parsley, herbs and onions 28

Lamb (Shish kebab):  Marinated in vinegar and traditional Middle Eastern spices 33

Chicken (Shish tawouk): Marinated with traditional Middle Eastern spices, tomato puree and garlic 30

Quail: Marinated in garlic, mixed herbs, lemon and extra virgin olive oil 32

Seafood

Seafood

Oysters: Natural (Half dozen / Dozen) 16/30 Kilpatrick (Half dozen / Dozen) 18/32

Salt and pepper Squid: Semolina-crusted squid with lemon and aioli 18

Sizzling prawns: Green prawns simmered in a tomato confit and served in a hot pot 24

Barramundi: Served with a lemon butter sauce, rice and blanched asparagus 28

King prawns: Marinated in a lemon butter sauce and grilled. Served with a choice of chilli or garlic 40

Chilli fish: Samke harrah Pan fried barramundi marinated in chilli and spices. Served with tahina, pine nuts, shallots and fresh tomatoes 28

Platters

Platters

(Minimum 2 people)

Vegetarian: Mixed dips, tabouli, mixed pickles, potato coriander, sautéed green beans, fried cauliflower, falafel and spinach pastries 
49per person

Meat & Poultry: Mixed dips, tabouli, chilli/garlic, mixed pickles, potato coriander, sausages, chicken wings, minced lamb, skewered chicken and skewered lamb 
56 per person

Combination: Mixed dips, chef ’s salad, chilli/garlic, mixed pickles, potato coriander, skewered chicken, skewered lamb, natural oysters, salt and pepper squid, king garlic prawns, served with garlic and aioli 
69 per person

Banquets

Banquets

(Minimum 4 people)

Roche: A banquet suitable for meat lovers

Feta: Served with lettuce, tomato and extra virgin olive oil

Bread: Fresh and crisp bread

Mixed marinated pickles (Kabees): A plate of kalamata olive, pickled cucumber, turnip, radish and whole chilli

Chick pea (Homous): A puree of chick peas blended with tahina and lemon juice

Eggplant (Baba Ganouje): Smoky chargrilled eggplant blended with tahina and lemon juice

Yoghurt (Labne): Fresh home-made yoghurt

Tabouli: Parsley, tomato, shallot, crushed wheat and mint mixed with lemon juice and extra virgin olive oil

Chicken wings (Jawaheh): Marinated in lemon, garlic and extra virgin olive oil

Skewered minced lamb (Kafta): Premium lamb mixed with parsley, herbs and onions

Skewered chicken (Shish tawouk): Marinated with traditional Middle Eastern spices and a hint of garlic

Skewered lamb (Shish kebab): Marinated in vinegar and traditional Middle Eastern spices

Potato coriander (Batata b-kizibra): Diced potato fried and tossed in a fresh coriander dressing

56 per person

 

 

Banquets

(Minimum 4 people)

El-Phoenician: An array of traditional and modern dishes

Feta: Served with lettuce, tomato and extra virgin olive oil

Bread: Fresh and crisp bread

Mixed marinated pickles (Kabees): A plate of kalamata olives, pickled cucumbers, turnips, radish and whole chillies

Chick pea (Homous): A puree of chick peas blended with tahina and lemon juice

Eggplant (Baba Ganouje): Smoky chargrilled eggplant blended with tahina and lemon juice

Yoghurt (Labne): Fresh home-made yoghurt

Tabouli: Parsley, tomato, shallot, crushed wheat and mint mixed with lemon juice and extra virgin olive oil

Chefs Salad: Chefs selection of the day

Chick pea croquettes (Falafel): A mixture of chick peas, broad beans, onions, garlic, herbs and spices. Served with mixed pickles and tahina

Lamb pastry (Sambousik): Minced lamb, pine nuts and onion wrapped in fine pastry

Cauliflower (Arnabeet): Crisp fried cauliflower, served with pickles and tahina

Skewered chicken (Shish tawouk): Marinated with traditional Middle Eastern spices, and a hint of garlic

Skewered lamb (Shish kebab): Marinated in vinegar and traditional Middle Eastern spices

Potato coriander (Batata b-kizibra): Diced potato fried and tossed in a fresh coriander dressing

62 per person

 

 

Banquets

(Minimum 4 people)

Byblos: THE ULTIMATE BANQUET. A COMPLETE DEGUSTATION OF traditional dishes, grills and delectable seafood

Feta: Served with lettuce, tomato and extra virgin olive oil

Bread: Fresh and crisp bread

Mixed: marinated pickles Kabees A plate of kalamata olives, pickled cucumbers, turnips, radish and whole chillies

Chick pea (Homous): A puree of chick peas blended with tahina and lemon juice

Eggplant (Baba Ganouje): Smoky chargrilled eggplant blended with tahina and lemon juice

Yoghurt (Labne): Fresh home-made yoghurt

Tabouli: Parsley, tomato, shallot, crushed wheat and mint mixed with lemon juice and extra virgin olive oil

Chefs Salad: salad Chefs selection of the day

Lamb pastry (Sambousik): Minced lamb, pine nuts and onion wrapped in fine pastry

Oysters: (Natural)

Salt and pepper squid: Semolina-crusted squid with lemon and aioli

King prawns: Marinated in a lemon butter sauce and grilled. Served with a choice of chilli or garlic

Skewered chicken (Shish tawouk): Marinated with traditional Middle Eastern spices and a hint of garlic

Skewered lamb (Shish kebab): Marinated in vinegar and traditional Middle Eastern spices

Potato coriander (Batata b-kizibra): Diced potato fried and tossed in a fresh coriander dressing

75 per person