Shila Kitchen Balmain

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Breakfast

• Persian Tomato Omelette

  With feta cheese, green salad, black olives and slices of cucumber, served with fresh Barbari bread and our house-made jam.

• Spicy Mirza Omelette

  Scrambled eggs with Mirza, green salad, black olives and slices of cucumber, served with fresh Barbari bread and our house-made jam.

• 40 Thieves Of Baghdad

  Omelette of bacon, feta cheese, walnuts, tomato, olives, parsley and onion garnished with sesame and date, served with Barbari bread.

• Nargesi

  Fried eggs with spinach garnished with somaq, home-made pickles and jam, served with fresh Barbari bread.

• Smashed Avocado On Persian Toast

  Garnished with Persian feta and sesame.

• Scrambled Eggs On Persian Toast

  Toasted Barbari bread with butter scrambled eggs.

• Butter & Jam

  Toasted Barbari bread served with butter and our house-made jams.

• Banana Bread
• Fetta, Ricotta & Spinach Borek

  Served warm with shiraz salad & olives.

• Potato & Leek Borek

  Served warm with shallot yogurt dip.

• Cherry Borek

  Served warm with whipped cream & jam.

• Minced Beef Borek

  Served warm with shallot yogurt dip.

Dips & Spreads

• Spicy Hummus

  Cooked mashed chickpeas with tahini and lemon juice finished with chilli oil and somac.

• Baba Ganoush

  Mashed smoked eggplant with tahini and garlic, finished with sesame and olive oil.

• Mirza

  Charred eggplant crushed with tomato then slow-cooked with garlic.

• Kashk Bademjoon

  Caramelised onion and eggplant slow cooked with fermented yoghurt, finished with fried dried mint and walnuts.

• Maast Khiar

  Creamy yoghurt, cucumber, dried mint, walnuts, finished with black currant and rose petals.

• Maast Moosir

  Creamy yoghurt and Iranian shallots finished with sumac and olive oil.

• Spinach Borani

  Creamy yoghurt, spinach, and caramelised onion finished with fenugreek and olive oil.

Small Dishes

• Persian Pickles

  Seasonal fermented vegetables infused with coriander seeds, tarragon, and chilli.

• Caspian Olives

  Green olives marinated in mint and garlic, tossed with pomegranate molasses and crushed walnuts, and finished with a sprinkle of Persian hogweed.

• Shirazi Salad

  Small bowl of finely chopped fresh tomatoes, cucumber, and onion with mint and vinegar dressing.

• Fattoush Salad

  Freshly-chopped lettuce, cucumber, tomato, capsicum, and parsley tossed in sumac, olive oil, and pomegranate molasses; served with crunchy pita bread.

• Stuffed Selection

  Chef's assortment of stuffed vine leaf, eggplant, zucchini, and cabbage dolmas, each filled with a flavourful blend of rice, onion, and herbs. Slow-cooked in tangy lemon juice.

• Makdous

  Chopped fermented eggplant stuffed with spicy walnut and garlic, served on crispy pita bread with creamy yogurt and parsley garnish.

• Grilled Saffron Chicken Wings

  Four succulent saffron-marinated chicken wings atop crispy pita bread with Persian yogurt.

• Kuku Sabzi

  Parsley, coriander, dill, garlic chives, walnuts and barberries baked into a fluffy frittata, served with Persian yogurt and Shirazi salad.

With Rice

• Halloumi Baghala Stew

  Cannellini beans and halloumi cheese slow-cooked in dill, garlic, and turmeric sauce. Served with saffron rice and sides.

• Mushroom & Celery Stew

  Mushrooms and celeries slow-cooked with cannellini beans in saffron, parsley, and mint sauce. Served with saffron rice and sides.

• Chicken Eggplant & Sour Grape Stew (Vegan Available)

  Chicken Maryland, eggplant, unripened grapes, and tomatoes slow-cooked in a blend of onions, lemon juice, and turmeric sauce. Served with saffron rice and sides.

• Chicken Plum & Spinach Stew (Vegan Available)

  Chicken Maryland slow-cooked with Bukhara plum (with seeds) and spinach in a tantalising sauce of verjuice, turmeric, and caramelised onions. Served with fragrant saffron rice and sides.

• Chicken Carrot & Prune Stew (Vegan Available)

  Chicken Maryland with carrots, prunes, and walnuts, slow-cooked in a savoury blend of cinnamon, cardamom, and caramelised onions. Served with saffron rice and sides.

• Chicken Barberry Rice

  Chicken Maryland slow cooked with cinnamon, garlic and tomatoes served with saffron rice, garnished with barberries, slivered orange peel and pistachio.

• Chicken Fesenjoon Stew

  A harmonious blend of walnuts and pomegranate molasses slow-cooked with chicken Maryland and caramelised onions served with saffron rice.

• Beef Gourmet Sabzi Stew

  Slow-cooked beef with Persian herbs, Omani lime, kidney beans and cardamom served with saffron rice and sides.

• Lamb Gheimeh Stew

  Slow cooked lamb with split peas, tomato sauce, Omani lime, rose water and turmeric served with saffron rice and sides.

• Persian Koofteh

  A riceball of minced beef, split peas, and fresh herbs; slow-cooked in a traditional tomato sauce and served with olives and fresh Afghan bread.

Grills

• Saffron Chicken Salad

  Grilled chicken fillet marinated in saffron. Served with green leaf salad, delicate slices of almond, and a tangy blend of barberries, fresh lemon, and olive oil dressing.

• Koobideh Kabab

  Grilled minced lamb resting on a bed of shallot creamy yogurt, grilled tomatoes with fresh basil, and sliced onion. Garnished with sumac and served with crunchy pita bread.

• Chenjeh Platter

  Grilled marinated lamb backstrap paired with Baba Ganoush, Caspian olives, grilled tomato and chilli, served with sliced onion, parsley, and lavash bread.

• Dine Like A King

  A mix platter of Saffron Chicken Fillet, Lamb Chenjeh, Minced Lamb, and Saffron Chicken Wings, served on Lavash bread with grilled tomatoes and chilli.

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