EMME LUNCH MENU
Oysters, natural 6ea +Finger lime 2.50
Mama’s lemon Olives 10
Wood fired pita, Saba'a baharat salt 10
Pickled vegetables 10
Chips, ēmmē seasoning 14
Kingfish, green harissa, pickled jalapeño 28
Jerusalem artichokes, hot honey, smoked egg yolk 14 ea
Wood fired Mooloolaba king prawn, confit garlic, pepper 14 ea
Wagyu chuck tail skewers, native spice, spring onion salsa 19 ea
Charcoal baby squid, pineapple, herbs, paprika 32
Wood Fired Broccoli, labneh, native dukkah 24
Green leafy salad, smoked lemon dressing, black pepper 19
Fragrant pilaf rice, dried fruit, yoghurt, nuts 22
Heirloom tomatoes, Persian feta, wasabi oil 24
Roasted winter vegetables with a sesame vinaigrette 24
ēmmē chopped salad with lemon and extra virgin olive oil 24
Wood fire pita - All served with sumac onions, garlic labneh
Halloumi 30
Chicken 34
Lamb 36
Charcoal chicken, garlic labneh, peppers 38
Market fish, sumac vinaigrette MP
300g W.Black 6+ wagyu striploin, condiments 66
DESSERTS
Chocolate tahini cake, date caramel, whipped yoghurt 15
Rosewater custard, sumac strawberries, candied pistachio, burnt honey 15
Cheese - Brie, Comte, quince, lavosh, fresh fruits 24