We pay homage to Lebanon’s rich culinary heritage by reimagining the flavours of local favourites. We offer a modern approach to the traditional furn offerings, creating our very own manoushehs, subtly enhanced to reimagine the possibilities of a Lebanese bakery. New methods and the freshest ingredients are used to bring out authentic flavours and share the warm and familiar tastes of home in every bite.


Our original dough is covered with our homemade spread of fresh basil, pine nuts and olive oil, topped with just the right amount of halloumi slices before being baked in our traditional oven until the cheese comes out lightly and perfectly melted.


Hummus, a classic chickpea and tahini Lebanese favourite, is spread onto our thick dough, then tossed into our furn. Once baked, it is topped with roasted beetroot for colour and sweetness, as well as wild peppery rocket leaves, fresh aromatic zaatar, and crispy toasted pine nuts.


Stringy white local cheese is spread out on the dough of your choice and baked on demand. Rocket leaves and a drizzle of Lebanese olive oil are added just before serving, balancing the strong saltiness of the cheese threads.


A thick paste of roasted capsicum, walnuts and a special spice blend is spread onto our dough and baked. Labneh (strained yogurt), cucumbers and a sprinkle of nigella seeds are then added on top to bring out the rich, smoky taste of the deep red base.


An aromatic mix of roasted red capsicum, tomato and chilli creates the base for this traditional regional recipe. Two eggs are cracked on top before being baked in our open oven. Finally, fresh flat leaf parsley is sprinkled on top to complement the distinct colours and bring out subtle flavours.


Roasted aubergine and cauliflower are spread on a thin dough and placed in the oven to bring out the flavours. Flat leaf parsley, pumpkin seeds and plump cherry tomatoes are added on top, bringing an earthy taste. The flatbread is served with a side of tahini, in tribute to the traditional fried vegan recipe prepared on meat-less Fridays.


Our interpretation of the classic taouk sandwich, with a distinct marinade. The pan-cooked chicken generously tops our freshly rolled out dough and is then baked, before shredded romaine lettuce, toum (garlic paste), and cucumber are added.


Marinated beef filet slices are generously piled on top of a dough then baked in an open furn, before adding thin onion crescents, tomato relish, and pickles, and served with a side of tarator (lemon tahini dip).


Halawa (Lebanese halva) is spread on our freshly rolled out dough and baked. Out of the furn, it is topped with fresh strawberry slices, a sprinkle of crushed pistachios, and a dash of mint.


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