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 chicken salad with lemon and extra virgin olive oil 34

 

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