Laya Express

Pickled green bell pepper stuffed with carrot, pearl onion, cucumber. Served with a side of sesame topped labneh for dipping.

Olive oil and za'atar stuffed pita, rolled in toasted white sesame, topped with cherry tomato and mint. Served with labneh for dipping.

Lightly fermented strained yogurt, topped with olive oil, shaved radish, green onion, cucumber, mint, and green olive. Served with 1 pita.

Creamy chickpea puree with whole chickpea tahini, red shatta, and pine nuts. Served with 1 pita.

Roasted beetroot and chickpea puree, with sautéed wild mushrooms, roasted beetroot, creme fraiche, and dill. Served with butter lettuce and 1 pita.

Four pieces deep fried ground beef mixed with bulgur wheat and spices. Topped with hummus, pickled red onion, and cilantro.

Roasted eggplant, topped with chopped makdous, warm San Marzano tomato sauce, tahini yogurt, pickled red onion, chopped walnuts, and Aleppo oil. Served with 1 pita.

Triple cooked crispy potatoes sautéed with fried garlic, Fresno Chile, and cilantro. Topped with dollops of cilantro aioli and micro cilantro.

Finely chopped herb salad of parsley, tomato, onion, and pomegranate dressed with lemon and olive oil on a bed of butter lettuce.

Butter lettuce and shredded radicchio tossed in pomegranate dressing, with cucumber, yogurt, and za'atar.

Crunchy deep fried herbed chickpea patties atop a bed of chopped market greens, with cherry tomato, pickled turnip, onion, mint, and serrano in a fattoush dressing. Topped with tahini sauce drizzle.

Grilled marinated chicken thighs, charred vegetables, wild cucumber pickles, toum. Served with 1 pita.

Ground lamb and beef, grilled, topped with warm San Marzano tomato sauce and Aleppo oil. Charred vegetables, parsley pesto, and tahini. Served with 1 pita.

Grilled Australian lamb shank, charred vegetables, tomato chile sauce, and tahini. Served with 1 pita.

Grilled Wagyu Beef sirloin, charred vegetables, tomato chile sauce, and tahini. Served with 1 pita.

Seared Maitake mushroom on a bed of confit shallot puree, topped with though, lemon dressing, pickled red onion, and dill.

Grilled whole branzino with green mojo tahini sauce and pomegranate molasses.

Braised Australian lamb neck, ground beef and lamb stuffed grape leaves, lemon and garlic. Side of yogurt for dipping.

Australian Wagyu beef shawarma shaved off the spit, red onion and parsley salad with sumac, charred vegetables, wild cucumber pickles, butter lettuce, tahini. Served with 1 pita.

Shredded filo dough baked crispy atop melted mozzarella cheese, drizzled with attar syrup.