Byblos, considered by many historians to be the oldest
continually inhabited city in the world, is a bustling,
town and international thoroughfare found on the
Mediterranean coast of modern-day Lebanon.
The Phoenicians who founded ancient Byblos used
innovations in naval technique and navigation to
become the first masters of the sea. They used their
sea-faring skills to build trade routes throughout the
region, and founded a rich and flourishing empire. The
port of Byblos became their cultural and economic
capital and as the city grew it became a melting pot
rich in new ideas and advances. It was during this
time the Phoenician alphabet was created, a novel
system of communication that utilized symbols that
represented the sounds of words rather than symbols
for the objects they resembled. This script illuminated
thoughts previously impossible, allowed ideas to travel
further than ever before and gave birth to the alphabet
that we use today.
Famed for their lavish hospitality and warmth, and the
central role of food in their culture, the modern Lebanese
have fused eastern flavours, ingredients and spirit,
with western technique, method and refinement. This
fusion of flavours, ideas and inspiration is embodied in
the Mediterranean approach to cuisine.
Brisbane, one of the youngest cities in the world, carries
the spirit of adventure and innovation first shown by
the Phoenician sailors depicted in the carvings you see
around you now. As a portside city and portal between
East and West, Brisbane is a great location to experience
the flavours and tastes of ancient Byblos and reawaken
your own spirit of adventure.
We hope you enjoy your experience!
SALADS
Bathenjan El Rahib14.9
Created by monks from Mt Lebanon, this tasty mix of baked
eggplant, tomato, onion, parsley and green capsicum is
dressed with extra virgin olive oil and lemon juice. A
wonderfully distinct Mediterranean flavour. V, GF
Fattoush 14.9
A light mixed green salad with radish, tomato, cucumber and
thyme. Finished with a light vinegar/garlic dressing and baked
Lebanese bread. V, GF available
Halloumi Salad 16.9
Pan-fried Cypriot halloumi served on a diced salad of mixed
greens, tomato and avocado. Finished with a light lemon juice
dressing. V,GF
Tabouleh 14.9
This salad works best as an accompaniment to our grills. It
combines finely chopped parsley, tomato, onion, olive oil and
a splash of lemon juice. V, GF
DIPS
Baba Ghanouj 13.9
Char-grilled eggplant with tahini and fresh lemon juice.
Dressed with extra virgin olive oil and garnished with fresh
pomegranate. V, GF available
Hommos 13.9
This light, creamy dip is a blend of chickpeas, fresh lemon juice
and tahini, dressed with extra virgin olive oil.
V, GF available
Hommos Awarma15.9
This dip extends the delicate flavour of hommos by adding
marinated lamb, provincial spices and mixed nuts.
GF available
Labneh Bi Toum 13.0
Labneh is a soft homemade cheese that has been blended
with garlic and mint. V, GF available
Mohammara (Harisseh)13.0
A distinctively spicy grilled red capsicum and chilli flavoured
dip with garlic, walnuts, extra virgin olive oil, bread crumbs
and pomegranate molasses. V
Trio of Dips 15.0
The Byblos Trio of Dips comes with Hommos, Baba Ghanouj
and Labneh. V, GF available
MEZAT
A selection of small dishes served as appetizers
before the main dish. It can also be a meal in its own
right, shared by a group of people.
In Lebanon, eating a Mezat is a social event.
Cabbage Rolls 15.9
Tender small cabbage leaves rolled with a mixture of rice,
minced lamb and garlic with mint and lemon juice. Cooked
and served with mint yoghurt. Four per serving. GF
Makanek 17.9
Homemade Lebanese spiced sausages sautéed in butter and
lemon juice and finished with roasted nuts.
Contains pork + lamb
Ablama 18.9
Baked Lebanese zucchini filled with minced lamb, pine nuts
onion, tomato and spices. Served with a rich tomato sauce.
Three per serving. GF, DF
Escargot 20.0
Escargot sautéed in garlic butter with fresh coriander, lemon
juice and chilli. GF, DF optional
Shish Barak 16.9
These traditional Lebanese style dumplings are filled with
spiced lamb and pine nuts, oven baked and then served in a
tangy warm yoghurt sauce with mint and garlic.
Chicken Wings 16.9
Small pan fried wings, sautéed with garlic butter, lemon juice
and coriander. GF, DF optional
Lamb Shawarma
18.9
Thinly sliced Lamb tender fillets, marinated in red wine
vinegar and special Lebanese spices. Grilled and served with
tahini sauce and pickles. GF
Grilled Halloumi 15.9
Lightly grilled Cypriot halloumi served golden brown and
accompanied by fresh lemon. V, GF
MEZAT
Falafel 15.9
This vegetarian delicacy is made from chickpeas, broad beans,
onion, parsley, and traditional Lebanese spices. Served with
tahini sauce. Four per serving. V, GF
Vine Leaves 15.9
Spiced rice, tomato and parsley wrapped in marinated grape
leaves. Six per serving. V, GF
Shanklish15.5
Soft aged cheese, mixed with aniseed and chilli sprinkled
with thyme and pepper and drizzled with extra virgin olive
oil. Served with finely chopped tomato, onion, cucumber and
Lebanese bread. V, GF available
Batata Harra 16.5
A delicious serving of hand cut potatoes sautéed in lemon
juice, olive oil, fresh coriander, garlic butter and a hint of
chilli. V, GF, Dairy Free optional
~ Pastry ~
Fatayer 16.9
Oven baked homemade pastries filled with spinach, walnuts,
tomato and Lebanese spices. Four per serving. V
Rekakat 16.9
Lightly fried filo pastries filled with feta and mozzarella cheese,
chopped onion and fresh herbs. Four per serving. V
Lahim Bil Ajeen 16.9
Oven baked pastries with marinated lamb, fresh tomato,
onion and traditional spices. Served with yoghurt.
Four per serving.
Sambusek 16.9
Lightly fried pastries filled with marinated lamb, pine nuts,
and traditional spices. Four per serving.
Chicken Sambusek
16.9
Lightly fried pastries filled with marinated chicken, mixed
vegetables and traditional spices. Four per serving.
MEZAT
~ Kebbi ~
National Dish of Lebanon
Kebbi Nayeh - served raw 21.9
Top grade lamb fillets finely minced and mixed with burghal and
traditional spices. Dressed with extra virgin olive oil and served
with fresh mint, onion, peppers and Lebanese bread.
Kebbi - Lamb + Beef16.9
Hand rolled ovals of mixed ground lamb, ground beef and
burghul, filled with pine nuts, minced lamb and traditional
spices. Served with a mint yoghurt. Four per serving.
Pumpkin Kebbi 16.9
Hand rolled ovals of mixed ground pumpkin and burghul, stuffed
with spinach and feta cheese, onion and traditional spices. Four
per serving. V
~ From the Sea ~
Byblos Sashimi 18.9
Market fresh sashimi grade fish of the day. Served with a
wasabi, soy and ginger sauce, cornichon and baby capers GF
Calamar Panne 16.9
Tender calamari in a light saffron batter and softly fried.
Served with house made tartar sauce.
Samak Bizri 16.9
Lightly fried whole whitebait accompanied with homemade
tahini sauce.
Chilli Prawns20.0
Shelled Banana prawns sautéed in butter and cognac with mild
green chilli and traditional Lebanese spices. Served in a spiced
seafood broth. GF
Samak Harra 16.9
Grilled fresh dory fillet with roasted red pepper ratatouille,
dressed with mixed nuts and served with sliced lemon. GF
Cuttlefish in Ink17.9
This recipe is known worldwide and has become one of the main
seafood dishes of Modern day Lebanon. Fresh cuttlefish
infused with ink and pan fried in garlic, lemon juice and spices.
Mussels17.9
Pot of mussels cooked in white wine sauce with onion, parsley,
butter, and bay leaves.
Whole Red Snapper baked in rock salt
55.0
A mediterranean technique of cooking whole fish. Oven baked, this
dish results in a succulent, fall of the bone flesh with just a hint of salt.
Served 3 - 4 people. Allow 30 mintues
MAINS
The Mixed Grill36
Served with Hommos, Tabouleh, grilled vegetables, garlic
sauce and Lebanese bread, this meal allows you to choose any
combination of four, from our grilled skewers. Please choose
from the following skewers to mix and match and create your
ideal combination.
Kafta Meshwi - marinated lamb minced with parsley onion and
traditional spices. GF
Lahim Meshwi - pieces of tender lamb marinated in olive oil
and traditional Lebanese herbs and spices. GF
Samak Meshwi - dory fillets marinated in lemon juice, olive oil,
fresh herbs, and traditional spices. GF
Shish Tawook - chicken breast marinated in olive oil, garlic,
lemon juice, and mild chilli. GF
Vegetarian - diced halloumi, egglant, capsicum, tomato, onion
and mushroom. V, GF
Vegetarian Mix Platter 32
A great way to taste a variety of the mezat items on our menu.
The mixed platter comes with tabouleh, hommos, Pumpkin
Kebbi, Rekakat, Fatayer, Vine leaves and Falafel.
Char-grilled Chicken 35
Half chicken, marinated in chilli paste, garlic, oregano, and
lemon. Served with baked baby potato and garlic sauce. GF
Custaleta 37
Flame grilled lamb cutlets served with a baked potato kebbi
soufflé and slow cooked caramelised baby onions. Finished
with a wholegrain red wine demi glace.
Lebanese Fish and Chips 34
Lightly grilled fresh local Barramundi fillet, served with a
refreshing Fattoush salad and zesty Batata Harra.
Freekeh35
Oven roasted lamb shoulder with herbs, onion, tomato and
fennel on a bed of green roasted wheat with a lamb mince and
pomegranate juice. Garnished with dried apricot and mixed
nuts, this is the signature dish of the Bekaa Valley in Lebanon.
Platter for Two72
This platter includes a full serving of Hommos, Tabouleh and
two each of the following mezat and grills- Rekakat, Fatayer,
Lahim bil Ajeen, Sambusek, Shish Tawook and Lahim Meshwi. BYBLOS BANQUET
Mezza Banquet $55 per guest
The best way to experience the diversity of our menu
and the complimentary flavours of our cuisine. These
multi-course feasts are an excellent way to celebrate a
special occasion and were designed to share between
friends. Please refer to the food descriptions found
earlier in this menu then sit back, take your time, and
indulge in the flavours of Byblos. Menu substitutions
can be made.
Start with:
Trio of Dips
Tabouleh Salad
Falafel
Rekakat
Kebbi
Lahim Bil Ajeen
Followed by:
Samak Harra
Batata Harra
Kafta Meshwi
Shish Tawook
Finished with:
Selection of Lebanese sweets
Tea or coffee
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