Jasmin1 (Cardápio)
116 Marion St, Leichhardt
+61 2 8084 2692
Popular Items
Mixed Plate
26.4
Mixed Chicken Plate
26.4
Chips (v) (Gf)
9.6
Vegetarian Mixed Plate
24
Mixed Lamb Plate
31.2
Baklava
8.5
Kebbeh
14.4
Mixed Kafta Plate
26.4
Fried Cauliflower (v) (Gf)
14.4
Chicken Lemon Garlic
24
Salads
Tabouleh
14.4
Fattoush
14.4
Halloumi Cheese Salad
14.4
Mixed Olives
6
Greek Salad
14.4
Mains
Shish Tawook
22.8
Shish Kebab
24
Kabseh Chicken
21.6
Kabseh Lamb
22.8
Chicken Shawarma
22.8
Lamb Shawarma
24
Boneless Grilled Chicken
22.8
Chicken Lemon Garlic
24
Mujjadara
20.4
Small Mashawi
22.8
Regular Mashawi
40.8
Chilli Chicken Shawarma
24
Kafta
22.8
Barramundi Kabseh
24
Mixed Plates
Mixed Plate
26.4
Vegetarian Mixed Plate
24
Mixed Chicken Plate
26.4
Mixed Kafta Plate
26.4
Mixed Chicken Shawarma Plate
26.4
Mixed Lamb Shawarma Plate
26.4
Mixed Tawook Plate
30
Mixed Lamb Plate
31.2
Barramundi Fish Plate
31
Mixed Chilli Chicken Shawarma
26.4
Dips
Hommous
7.2
Baba Ghanoush
7.2
Labneh
6.6
Garlic
6.6
Yogurt with Cucumber
6.6
Sides
Fried Lebanese Bread
4.8
Chips (v) (Gf)
9.6
Fatteh
10.8
Falafel (v) (Gf)
9.6
Lebanese Sausage
12
Vine Leaves (v) (Gf)
14.4
Potato Coriander (v) (Gf)
14.4
Fried Cauliflower (v) (Gf)
14.4
Fried Eggplant
14.4
Fatteh with Meat
14.4
Hommous with Meat
14.4
Meat Samboosik
14.4
Cheese Samboosik
14.4
Pumpkin Kebbeh
14.4
Kebbeh
14.4
Halloumi Cheese (v) (Gf)
15.6
Raw Kebbeh (Available Thursday to Sunday)
20.4
Ricotta & Spinach Triangles
14.4
Chilli Potato Coriander
14.4
Rice Pilaf
5.4
Cheese and Spinach Lady Fingers
14.4
Salt and Pepper Squid
14.4
Spinach Triangles
14.4
Sweets
Turkish Delight
5
Baklava
8.5
Choclava (Chocolate Baklava)
7.2
Ghraybeh
4.2
Bounty baklava
8.5
Ferraro Rocher Baklava
8.5
Macadamia Baklava
8.5
Peanut Butter Baklava
8.5
Pistachio Baklava
8.5
Extras
Tahini
2.4
Garlic
3
Chilli
3.6
Bread
2.4
Beverages
Bottled Still Water
3.5
Soft Drinks
4.5
Ginger Beer
6
Lemon Lime Bitters
6
Sparkling Mineral Water
8
Take home
Bread
3.5
Fried bread
4.8
Frozen Falafels
9.6
Lebanese olives
4.2
Pickled chilli peppers
4.2
