Wednesday 26 August, we’re doing something a little different at Kismet.

Wednesday 26 August, we’re doing something a little different at Kismet.

Kevin Hopgood and Aaron Ballentine are taking over the kitchen from 5pm–8pm with an experimental menu built around the direction we’re exploring for spring and summer.

Think Middle Eastern-inspired flavours, generous sharing plates, fresh flatbreads, dips, slow-cooked meats, bright herbs, spice and plenty of things designed to land in the middle of the table.

This isn’t quite a menu launch. It’s more fun than that.

It’s a chance for us to put some new ideas on the table, see what people love, tweak a few things and help shape what could become the next chapter of food at Kismet.

So, if you like being first to try something new, tomorrow night is the night.

Experimental Wednesday Menu

Snacks

Fried olives, whipped feta, za’atar & chilli honey — $14

Mushroom cigars, pine nut & green harissa — $22

Dips & garlic flatbread

Butterbean, lemon & artichoke — $18

Muhammara, roast red pepper, walnut & pomegranate molasses — $18

Larger plates — served with fresh pita bread

Slow-cooked lamb shoulder, carrot, crispy shallot, mint & chermoula — $28

Chicken shawarma, cauliflower, tzatziki, sumac onions & coriander — $26

Root vegetable tagine, medjool date, chickpea & tomato — $24

Shaved cabbage & fennel salad, walnut, feta & black olive — $12

Something sweet

Chocolate mousse, salted caramel, tahini & pistachio — $17

Rose & cardamom Turkish delight — $4

And because it’s Kismet, we’ll also have a few special cocktails created to sit alongside the menu for the evening.

Click here to find out more…