Byblos represents a marriage of Eastern Mediterranean cuisine with strong influences from both traditional and local ingredients. Using time-honoured classic techniques and modern methods, our dishes showcase the regionally specific spices and flavours of the Eastern Mediterranean seaboard. The menu is a true coastal and cultural mosaic, served family style in a convivial atmosphere.
to start
crispy stuffed olives | 14
persian feta + za’atar + preserved lemon
tuna tartare | 24
citrus chili tahini + watermelon + avocado + soy + cilantro + lavash
beef tartare | 21
toum + mint + capers + sumac + kohlrabi + schug + pickled chili + sesame lavash
hummus | 21
chermoula + crispy chickpea + turkish green chilli + sumac onions + pita
halloumi | 18
wild flower honey + dukkah + pistachio
labneh | 18
pistachio + sumac + roasted beets + pita bread
lamb ribs | 22
dukkah + yoghurt + raz el hanout glaze + red chili schug
turkish manti dumplings | 21
eggplant + yogurt sauce + date molasses
fried eggplant | 17
honey + baharat + yogurt + cilantro + sesame
crispy shrimp | 21
schug aioli + sumac + lime
white tiger shrimp | 26
persian lime + tamarind + chili
+ toum + coriander
octopus | 30
harissa romesco + sumac + cilantro
+ extra virgin olive oil
salads
pear & arugula | 18
castelfranco + green grapes
+ candied almonds + cumin & preserved lemon vinaigrette
truffle sunchoke | 21
baby gem + apple + sunchoke
+ watercress + truffled sheep cheese + truffle vinaigrette
wood fired pide
black truffle & cheese | 22
mozzarella + feta + akawi + oregano + black truffle
lentil | 17
toum + pickled turkish pepper + sumac red onion + cilantro + akawi + lemon
wagyu lahmeh | 24
spicy toum + urfa chili + parsley + sumac onion
lamb | 23
fermented tomato sauce + sumac red onion + pickled turkish peppers
land
short rib kebab | 36
chemen + truffle yogurt + pine nut dukkah + mint
lamb shoulder | MP
raz al hanout + pomegranate molasses glaze + pita + sumac red onion + crispy chickpeas + schug + raita + pickles
17oz dry aged bone-in ribeye | 85
charred green onion chimichurri + toum + green peppercorn jus + turkish peppers
middle eastern fried chicken | 38
toum + red schug hot honey + pickles
+ za’atar + smoked paprika
stuffed eggplant | 28
harissa & turkish pepper relish + pine nuts + olives + urfa chili + parmigiano
roast half chicken | 38
endive + orange + fennel + dates + middle eastern spice
wagyu beef kofta | 30
green chili + tomatillo + peas + mint + dill + crispy shallot + toum
sea
white tiger shrimp | 26
persian lime + tamarind + chili + toum +coriander
halibut | 47
sabzi vichyssoise + artichoke pistachio chermoula
octopus | 30
harissa romesco + sumac + cilantro + extra virgin olive oil
whole grilled branzino | 45
brown butter + chermoula + parsley
sides
sweet jeweled rice | 21
carrot + saffron + barberries + almonds
black truffle rice | 26
roasted mushrooms + crème fraîche
roasted beets | 12
hazelnut dukkah + winter spiced maple
+ orange + extra vigin olive oil
roasted cauliflower | 14
tahini + chimichurri + hazelnut dukkah + preserved lemon + pickled red onion + sabzi
sauteed greens | 14
spinach + chard + sumac + garlic pine nuts + feta
trice cooked fries | 9
za’atar + aioli
chocolate olive oil cake | 14
almonds + medjool dates + tahini chantilly
pavlova | 14
cardmom + strawberry sumac compote + blood orange curd
single scoop
labneh cheesecake | 16
graham crust + figs, pomegranate molasses + coconut
rolled baklava | 20
pistachios + orange blossom honey + white chocolate
cold tea service | 37 for two
edgeware road | 37
bombay east gin + lemon + verbena tea
seven celestial | 37
bulleit bourbon + peach nectar + lemon + ginger + signature black tea
habibi marguerite | 37
cazadores reposado tequila + lime + spiced barberry + strawberry infused black tea
spirit free
verbena bliss | 11
lemon + peach nectar + verbena tea + ginger ale
temple breeze | 11
orange + lemon + pomegranate + rose water + sprite
fields forever | 11
strawberry + cucumber + celery + lime + agave + soda water
uptown signatures
birds of paradise | 18
st remy signature brandy + aperol + pineapple + lime + honey + orange blossom
tiki meets mediterranean. tropical, floral, and bitter-sweet with underlying notes of vanilla and spice.
sababa spritz | 18
aperol + orange juice + soda water + prosecco + orange blossom water
anytime is a good time for a spritz.
blueberry & elderflower collins | 18
blueberry-infused gin + st germain elderflower liqueur + fresh lemon juice + syrup + fresh blueberries + soda
elegant twist on the classic cocktail.
wadi rum punch | 19
bacardi ocho 8 rum + spiced watermelon
+ lime juice + pineapple juice
spirit forward rum punch with all the fruit
spirit forward rum punch with all the fruit flavor and tartness intact.
beer
creemore lager | 9
(341ml bottle)
heineken | 9
(330ml bottle)
creemore ipa | 9
(473ml can)
estrella damm | 9
(330ml bottle)
miller high life import | 9
(355ml bottle)
coors light | 9
(341ml bottle)
byblos classics
nightingale sour | 18
ketel one botanical peach & orange blossom + lillet blanc + licor 43 + ginger syrup
+ lemon + egg white + vanilla bitters
luscious and smooth, perfectly sweet and sour with peach, ginger, and vanilla.
rose gulab | 18
grey goose vodka + dillon’s rose gin + rose pomegranate syrup + lemon
adult snow cone. sweet and sour with intense floral notes.
citrus spice g&t | 19
tanqueray no. 10 gin + lime + grapefruit + mint + star anise + fever tree tonic
all you need is a gin & tonic.
ankara elixir | 17
patron silver + amaro montenegro + espresso + turkish coffee syrup
a slightly bitter mediterranean twist on an espresso martini.
byblos old fashioned | 20
bulleit bourbon + ron zacapa 23 rum + house-blended turkish coffee syrup + orange & aromatic bitters
a twist on a classic, spirit-forward with a persistent finish of turkish coffee.
marrakesh garden | 16
tanqueray gin + cold pressed cucumber & celery juice + mint syrup + lime
green is good, cucumber, celery, and thirst-quenching.
unbroken trail | 24
five trail american whiskey + lucid absinthe + butterscotch liqueur + fig jam + peychuad bitters
green is good, cucumber, celery, and thirst-quenching.
Sunday to Wednesday
5pm – 10pm
Thursday to Saturday
5pm – 11pm
