Menu from Zahli restaurant
Browse the menu highlights at Zahli restaurant and explore the popular dishes people are craving! From starters to something sweet, take a look at what’s in store when you book a table at Zahli restaurant. Besides the flavours, you can even check out the prices at this popular spot. Mmmm, we're getting hungry already...
Rocket, beetroot, spanish onion & walnuts dressed with fresh lemon juice & olive oil
Lettuce, tomato, cucumber, radish, capsicum, mint, parsley, onion, crispy bread, sumac, pomegranate molasses & olive oil
Finely chopped parsley, mint, tomato, shallots, crushed wheat, fresh lemon & lemon oil
Mixed beans, tomato, capsicum, parsley, mint, spanish onion, garlic, fresh lemon juice & olive oil
Chargrilled chicken breast fillets marinated in garlic, lemon juice & mixed spices, served with garlic dip & chilli bread
Chargrilled tender lamb marinated in mixed spices, served with chilli bread & mouhammara sauce (hot pepper dip) served with grilled tomato and onion (3 skewers per serving).
Strips of lean lamb fillet marinated in tahini, onions, vinegar, lemon juice & special spices, served with grilled tomato and onion, tahini sauce and chilli bread.
Chargrilled quails marinated in lemon, garlic & mixed spices, served with garlic dip & chilli bread (3 pieces per serving).
Salt & pepper squid
Fried squid served with aioli sauce.
Pan fried octopus tossed with coriander, garlic, balsamic dressing and cherry tomato.
Seared barramundi fillet topped with spicy tomato salsa and roasted mixed nuts.
Whole sand whiting lightly floured & fried until golden, served with tahini sauce (3 pieces per serving)
filo pastries with cashew & syrup & topped with crushed pistachios
Milk pudding infused with rosewater & orange blossom, topped with pistachios, served chilled
Milk and rice pudding infused with rose water & topped with pistachios, served chilled.
Knafe with Cheese
A fine semolina base, layered with cheese and baked until golden, topped with bread crumbs and pistachio, served with sweet syrup.
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