Mandaloun Westfield
Our story
"A table is where the Mediterranean has always done its best business."
Why the Phoenicians
Long before the Mediterranean had borders, the Phoenicians had harbours. They sailed from the coast of what is now Lebanon, trading goods and ideas from port to port, and wherever they landed, tables changed.
That is the spirit we cook in. Mandaloun is Lebanese at its centre: houmous whipped until silky, tabbouleh that is mostly parsley, lamb and chicken over charcoal, stews that take their time. Around that centre sit a few Mediterranean turns, like pan-fried seabass, garlic-butter prawns and a burnt Basque cheesecake, because good food travels.
How we feed you
Built to be shared
Order mezze for the middle of the table and let everyone reach. Our Grand Mezze follows that idea through four parts, from cold dishes to dessert, and the Family Platter puts mixed grill, shawarma, jawaneh and lamb cutlets in one place.
Come for breakfast, stay through lunch, return for wine from the Bekaa Valley and shisha in the lounge. The kitchen and the bar keep the same hours as your appetite: from 11am until midnight.