17 Mar NEW MENU – HEAD CHEF JULIAN CINCOTTA TAKES YOU ON A VEGETARIAN JOURNEY THROUGH THE SOUKS OF BEIRUT
We have just launched our new menu designed by our Chef, Julian Cincotta and there’s a selection of fresh dishes we can’t wait for you to try!
The new offering invites your tastebuds to rediscover your perceptions of vegetarian dishes. Taking a journey through the souks of Beirut and markets around the world, Thievery has transported those local customary flavours back to Australia and transformed them into simplistic elegant dishes that’s new but rooted in tradition.
Understanding our social responsibility towards the environment, we strive to make a shift towards offering more colourful vegetarian options to allow the cuisine to be accessible to more people and be sustainable at the same time.
Throughout the new menu, there are reinventions of traditional vegetarian friendly dishes complemented with sweet and savoury flavours found in Middle Eastern markets. An example of this is the Turmeric Baghrir (Crumpet), that turns this Moroccan sweet style dish into something equally savoury with grape molasses, honey crème fraiche and sweet confit leeks. Other dishes that have this similar delectable amalgamtion include the Red Cabbage Fattoush with pumpkin seeds, hazelnuts and chardonnay vinegar, the BBQ Broccolini with labne, burnt honey and za’atar, and Roasted Cauliflower with muhamara, walnuts and molasses.
The team at Thievery is also utilising one of the most ancient food preservation techniques of the kitchen such as fermentation to further experiment with vegetable produce and be adventurous. The Grilled Field Mushroom with enoki and cavolo nero incorporates shiitake mushrooms fermented in a brine and as a result, it is extremely juicy and succulent with elements of umami tones. The mushrooms are so rich that, those who are usually more acquainted with meat will find it equally satisfying to eat.
However, if you are look for meat options, there is a selection that includes, smoky crusty BBQ Lamb Cutlets combined with fruity medjool dates, sheep’s yoghurt and parsley, Cloudy Bay Clams that’s created with roasted bone marrow butter, coriander and charred garlic chives, and Charred Hokkaido Scallops constructed with breakfast radish, lentils, peas and purslane.
Those with a sweet tooth will be excited by the atypically constructed delights, in the new dessert menu. The Cocoa & Cardamon Meringue blends a prevalent Middle Eastern and European dessert with Arak, an intense digestive or aperitif, and the Blackberry Cheesecake reinterprets the popular cake with sumac, tossed berries, strawberry wine and burnt butter crumbs. Other highlights include Charred Pineapple with ginger bread crumbs and toasted rice ice-cream, and Fig & Date Cake with orange blossom and crème fraiche.
The menu also introduces two new feasts, that features an entirely vegetarian banquet. “Vegetables and grains have always been heavily used in Middle Eastern cuisine, as meat was traditionally reserved for special occasions or celebrations. There is such a rich vegetarian history within the region, so I wanted to explore more of that,” Julian explains. The feasts include some of the most favourite shared dishes from starters to dessert and can accommodate to most common dietary requirements.
We hope that our new menu continues to shake up people’s perceptions of authentic, Middle Eastern food and we welcome small or large groups and gatherings!
Additionally, for the duration of March, Thievery will be also be doing our part in supporting UNICEF’s #CookForSyria Australia national month long event, donating $5 per person from each banquet sold, so be sure to make a booking now and join in making a difference!