ZAFFI celebrates with a new mouthwatering Express Menu
To celebrate a successful first year, ZAFFI has marked its birthday with the launch of an
Express Menu by Executive Chef Graeme Hunt
EXPRESS MENU
Over the past 12 months ZAFFI has become one of Sydney’s most popular restaurant supper clubs with Friday and Saturday nights a favourite amongst the cities who’s who. ZAFFI transports you to a world where authentic Lebanese flavours, live music, and the rhythmic beats of traditional drums create a haven for gourmet enthusiasts and those looking to dance into the early hours of the next day .
Catering to the ever growing demand owner Chady Khouzame is kicking off the weekend early with the launch of Thursday nights and new mouthwatering Express Menu.
At only $50 the highly affordable Express Menu offers a feast of exceptional dishes showcasing authentic Lebanese flavours.
The Manoosh Khabaz (oven baked flatbread with Za’tar) is addictive and sets the tone for what’s to come as well as the perfect vehicle to dip and soak up classics dishes of Hummus and Burrata with hazelnut dukkah & isot pepper.
Tuna Fatteh (Raw yellowfin tuna, smoked eggplant, yoghurt dressing & fried Jerusalem artichoke), Shish Barak (Wagyu beef dumplings, yoghurt sauce & mint) and Kofta Cinnamon Sticks (lamb kofta, tahini & pickled onion) round out the substantial dishes. Make sure you save some room for a side helping of the Batata Harra (crispy fried potatoes, chilli, garlic, coriander & lemon).
Tuna Fatteh
In addition to the new Express Menu you’ll find two banquet options including highlights from the à la carte menu like our personal favourites, Split roast Tiger prawns, Aleppo pepper, lemon & garlic, Slow roast lamb shoulder, yoghurt, lemon & oregano, and the show stopping Stockyard Angus sirloin 350g, ezme & green harissa.
After dinner as the rhythmic drums beckon you to dance, make your way to the bar for a cocktail or two. We recommend the Avant Garden, a decadent mix of vodka, lychee liquer, rose syrup, sugar syrup, raspberries, egg white.