Lebanese cuisine in our Butler's Pantry
5th Sep 17
5th Sep 17
Lebanese is a Middle Eastern cuisine. It includes an abundance of whole grains, fruits, vegetables and fresh fish and seafood. The typical flavours you’d find are olive oil, herbs, lemon and copious amounts of garlic. With this in mind our executive chef James has taken these traditional ingredients and created a Lebanese foodie experience like no other to enjoy in our Butler’s Pantry – A place to come together to enjoy Mediterranean dishes with your family and friends, sip on champagne and watch as your dishes come from our wood-fired oven to table. With your own dedicated chef for the evening who can create a feast truly unique for you.
After you’ve enjoyed a selection of breads, lavosh, Lebanese Za’atar bread, oils and Queen olives and caper berries it’s time to delve into your dish choices; here is a selection of what you can choose:
Our homemade cumin hummus dukkah is a favourite from our tapas selection. Our chefs home-make the hummus and sprinkle it with herbs, seeds and spices to create the dukkah seasoning.
A true Lebanon dish that originated from Baalbek, Lebanon is Sfiha – Delicious miniature minced lamb pies filled with lamb tahini, tomato and pine nuts.
Courgette baba ganoush – This is a Lebanese dip that’s traditionally made with aubergines but our chefs have put their own Burley Manor twist and opted for courgette and a definite must try!
A simple yet scrumptious fish dish is samak meshwi. It’s filled with real fruit juice, herbs and spices. Served with a whole seabass either baked or grilled.
Butternut squash stew is a tasty dish full of seasonal, autumn flavours combining the tastes of sweet and savoury ingredients.
A hearty favourite is lamb and olive casserole; this tender stew is slow-cooked, full of flavour and the perfect dish to enjoy family style.
The perfect side dish to accompany your chosen mains is Batata harra – A Lebanese vegetarian dish made from potatoes, red peppers, coriander, chili and garlic – Mmm!
Choosing the dessert can be a tricky situation, especially when both options are utterly scrumptious.
Choose from either our baked apricot with pomegranate molasses and candid lemon or halva ice cream with chocolate sauce and roasted peanuts.
Choosing a wine to match this array of taste and flavours could be a challenge but our first recommendation would be to reach for something pink; choose either of our rosés from France for an easy dish companion.
To go with the meaty dishes Dinastia Vivanco Rioja Crianza from Spain would be our go to. It’s versatile enough to go with chicken, quail and dark meats but not at all overwhelming. Its medium bodied with aromas of violets, bright red fruit, vanilla and a hint of spice.
A wine to balance the intense flavours of these dishes is Spy Valley Sauvignon Blanc from New Zealand – It’s bright and fresh with flavours of citrus fruit, peaches and gooseberries. It’s delicately balanced with a refreshing finish.
Want to know about the other cuisines you can feast on in our Butler’s Pantry? Click here.
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