Sarde Mixed Platter
145 AEDA sharing tray of charcoal-grilled meats, kibbeh, hummus and golden fries.
Charcoal-grilled meats, hand-rolled mezze, slow-burning shisha and the unhurried rhythm of a Damascus and Beirut afternoon — gathered around one warm table in Barsha Heights.
Sarde is a love letter to the Syrian and Lebanese table — slow, generous, and set for everyone who pulls up a chair.
From the smoky perfume of charcoal-kissed kebabs and the velvet hush of fresh tahini, to the morning ritual of fatteh and Moroccan coffee — we cook the food we grew up with in Damascus and Beirut, the way our grandmothers would still recognise it.
Days here begin with za'atar pulled from the saj and end with kunafa under a lit shisha. In between: laughter, long conversations, and a table that never quite empties.
A sharing tray of charcoal-grilled meats, kibbeh, hummus and golden fries.
Our house kibbeh, mounded and crowned with pistachio, mint and tomato.
Layered chocolate mousse cake dusted with cocoa — pure indulgence.
Belgian waffle, dark chocolate, fresh strawberries and banana.
Wood-fired with mozzarella, pepperoni and our slow-cooked tomato sauce.
Charcoal-grilled chicken fillet with seasonal vegetables and creamy garlic sauce.
“We don't cook to impress. We cook to gather. A long table, hot bread, the right people — that's the whole secret.”— The Sarde Kitchen
Kitchen open until last order.