MON-FRI 12PM -11PM/ SAT 9AM -11.30 PM / SUN 9AM - 10PM


  • 2015 05 03 arabica lebanese wine 6925

    Selection of Lebanese wines from the Spring 2015 Event

  • Slow cooked beef cheek roasted veg freeke horseradish lebneh

    Brasied Veal cheek, smoked green wheat freeke, horseradish lebneh

  • 2015 05 03 arabica lebanese wine 6733

    Chef/ Proprietor James Walters & Lebanese wine expert Micheal Karam talk food and wine.

  • 2015 05 03 arabica lebanese wine 6885

    Spring Fatoush

  • 2015 05 03 arabica lebanese wine 6931

    Micheal talk terroir with guests

  • 2015 05 03 arabica lebanese wine 6687

    2015 Spring wine event menu

  • 2015 05 03 arabica lebanese wine 7056

    A sweet wine from Kefraya to finish off with....


Currently creating a stir on the international market, Lebanese wine is the product of a rich heritage dating back 5,000 years. Despite Ottoman domination, regional turmoil, civil conflict and religious intolerance, Lebanon has consistently produced world-class wines. Our boozy Sunday lunch will give you an opportunity to have a Lebanese feast and sample wines from six Lebanese wineries. 

Doors & Bar open: 12pm / Event starts: 1pm / Kick out: 4pm 

Whats included in the event ticket price:  

 An introduction to the Wines of Lebanon by Michael Karam

 Six spring wines from six wineries

Château Kefraya (Caves, Taillevent, Paris; L’Atelier de Joel Robuchon)
Château Ksara (Marks & Spencer, UK; La Trompette, London; Gymkhana, London; Clos Maggiore, London)
Château St Thomas
Domaine de Baal (Guy Savoy, Paris. Three Michelin stars; Cheval Blanc, Courchevelle. Two Michelin stars
Domaine des Tourelles (Marks & Spencer, UK; Hakassan, Arabica Bar & Kitchen, London; Trois Gros, Tokyo)
Domaine Wardy (Nicolas, France)
Ixsir (Otto e mezzo Bombana, Tokyo ; Nobu at the Berkley, London; Wholefoods US, Arabica Bar & Kitchen, Jumeirah Chain, Dubai; Savoy Hotel, Zurich; Rochambeau, New York)

Seasonal tasting menu

To give you a little taster of what to expect here is last years tasting menu  

Hummus Chickpeas, tahini, garlic, lemon olive oi
Whipped feta  Charred Turkish chilles, toasted pumpkin seeds, min
Spring Fattoush Spring leaves, radish, croutons, parsley, mint, za’atar, pomegranate
Yellow Fin Tuna Crispy shallots, olive oil, citrus, Urfa chilli, rose water
Za'atar Man’ousheh Thyme, sumac, toasted sesame
Cheese Sambousek Baby gem, fresh herb
Slow cooked Veal Cheeks Green wheat freeke, spring vegetables, horseradish lebneh
Roasted Spring Vegetables Green wheat freeke, mint, wild garlic, lebneh
Chocolate tart Candied clemantine, sweet orange blossom lebneh


A little bit about Michael Karam

Michael Karam is a journalist and wine writer. He has appeared in DecanterHarpers, Monocle, The Spectator, The Times and Esquire. He is a contributor to the Oxford Companion to Wine (Oxford University Press), The World Atlas of Wine (7th ed.) and the award-winning Wine Report (Dorling Kindersley). He is the author of Wines of Lebanon (Saqi), which won the Gourmand Award for the Best New World Wine Book, 2005; Arak and Mezze: The Taste of Lebanon (Saqi), which was shortlisted for the Gourmand award for Best Food and Travel Book 2007, and Château Ksara: 150 years of wine making 1957-2007 (Vinehouse). In 2010, he published Michael Karam’s Lebanese Wines (Turning Point), which is now in its second edition. He has been named a trustee of the Lebanese Wine Museum, due to open in 2015 and is currently working with Dr. Patrick McGovern from University of Pennsylvania on a book on the origins of ancient wine in the Levant. He divides his time between Lebanon and the UK, where he lives with his wife and two children.