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W E L C O M E T O R U M I Our Menu Is Inspired by Middle Eastern Dining

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W E L C O M E T O R U M I Our Menu Is Inspired by Middle Eastern Dining W e l c o m e t o R u m i C O C K T A I L S S P A R K L I N G Our menu is inspired by Middle Eastern dining where dishes Rumi Cocktail - vodka, pomegranate, NV La Zona Prosecco, King Valley, VIC ​11/49 fresh lime ​ are shared around the table. ​14 NV Innocent Bystander Pink Moscato 275ml, We recommend selecting a variety of dishes from each section of our menu to Sultan’s Negroni - gin, vermouth, campari, orange Yarra Valley, VIC ​17 create a balanced meal. blossom, lemon thyme 18 NV Stefano Lubiana Sparkling Brut, TAS ​ ​65 Shahrazad - vodka, sour cherry, almond syrup 16 2012 Gembrook Hill Blanc de Blancs, Yarra Valley, VIC ​ ​110 Anisette - arak, gin, orgeat, cucumber, dill 15 ​ Iced Beirutea - vodka, lebanese mountain blend & W H I T E W I N E persian black tea 12 S M A L L ​M E D I U M ​ 2018 Rumi White, King Valley, VIC 11/49 Patient Wolf Gin & Tonic with pomegranate ​ ​ ​13 2018 Half Way To Heaven Chardonnay, Warragul, Green olives pickled with wild fennel Cinnamon and Orange Blossom Old Fashioned 14 ​8 Persian meatballs cooked in tomato & saffron ​ VIC 12.5/61 Lebanese & Iranian pickled vegetables Aperol Spritz- Aperol, Prosecco, soda, orange 14 ​ ​ 7 with labne 14.5 ​ 2019 Simao & Co Sauvignon Blanc, King Valley, VIC 12.5/61 ​ ​ Turkish Delight Martini 18 ​ ​ Crudités, fresh cut cucumbers and radishes with ‘Batata harra’ fried potatoes with chilli, garlic, ​ 2018 Lucky’s Pinot Grigio, Mildura, VIC 52 Lebanese Cardamom Coffee Martini 17 ​ crisp salt & fresh herbs 6.5 & coriander ​ 2018 Jumpin’ Juice “Yellow Yellow” Sauvignon Blanc, ​ ​12.5 Cairene Cosmo - Orangaline triple sec, vodka, Labne, made from our own yoghurt Warragul, VIC 64 ​9 Fried cauliflower with caramelised onions, pomegranate, lime juice 16 ​ ​ 2017 Moondara Studebaker, Gippsland, VIC 64 Almond taratoor, creamed almond with tahini, currants & pine nuts 13.5 ​ ​ 2018 The Coldstream Guard, Chardonnay, Yarra Valley, VIC garlic & lemon 9 Autumn fattoush of pumpkin, chickpea, parsley, M O C K T A I L S ​ 70 Sigara Böreği, cheese cigars filled with haloumi, dukkah & tahini Sour cherry mocktail - orange blossom, almond ​16.5 2018 Onannon Chardonnay, Mornington Peninsula, VIC 79 feta & kasseri 12.5 syrup, sour cherry juice 8 ​ ​ ​ School prawns, baharat spiced with Beirutea mocktail - lebanese mountain blend & R O S É persian black iced tea 8 tahini sauce 16.5 ​ 2017 Foster e Rocco Sangiovese Rosé, ​ Rumi mocktail - pomegranate & fresh lime 8 ​ Heathcote, VIC 12/59 ​ A R A K C H A R C O A L L A R G E R E D W I N E Arak Gantous & Abou Raad, 50%, Lebanon 10 ​ 2017 Rumi Red, King Valley, VIC Château Kefraya Arak, 53%, Lebanon 11 ​11​/49 Chicken wings, brushed with toum & Aleppo Caramelised eggplant ‘M’nazleh’ braised with ​ 2018 The Coldstream Guard, Pinot Noir, Yarra Valley, VIC Ksarak Arak, 53%, Lebanon 11 pepper 16 tomatoes & green peppers 20 ​ ​ ​ 14​/70 Chicken shish with red tahini, parsley, onion Advieh marinated lamb shoulder, slowly roasted 2017 Vinkara Kalecik Karası, Ankara, Turkey ​12.5​/61 & sumac 18 on the bone with mint sirkanjabin 30 2012 Suvla Merlot, Gallipoli, Turkey ​ ​ B E E R A N D C I D E R ​59 BBQ rainbow trout with pickled grape dressing, Mante, tiny Turkish dumplings, tomato, kashk Temple Bicycle Summer Ale, 4.2% B.E, 2019 Jericho Tempranillo, Adelaide Hills, SA ​9 ​65 fennel salt, parsley & sumac yoghurt & nutty butter Temple Anytime Pale Ale, 4.7% Brunswick East, 9 2018 Pennyweight Gamay, Beechworth, VIC 63 ​32 ​21 ​ ​ Brick Lane Lager, 4.4%, VIC 2018 Cirillo ‘The Vincent’ Grenache, Barossa Valley, S.A. BBQ broccoli with dukkah, lemon dressing & ​9.5 ​66 Side Track, XPA,3.5%, VIC 2018 Fletcher ‘The Minion’ Nebbiolo, VIC mint butter 12.5 ​10 ​80 ​ Black Hops, IPA, 6%, QLD 2017 Jasper Hill ‘Georgia’s Paddock’ Shiraz, ​12.5 Stomping Ground, IPA, 6%, VIC Heathcote, VIC ​10.5 ​125 La Sirène Citray Sour, Alphington, VIC ​9.5 Mountain Goat, Amber Ale, 5.2%, VIC P R E M I U M S P I R I T S ​11.5 Patient Wolf Gin, Brunswick, Vic Temple New World Order Stout, B.E., VIC 10 ​11 ​ S I D E S Prickly Moses Otway Light Ale 2.9%, VIC 9 666 Vodka, Tas 11 ​ ​ Golden Axe Apple Cider 5.2%, VIC Starward Nova single malt whiskey, Vic 12 ​9 ​ Freekeh salad, almonds, parsley, ewe’s milk feta, Coldstream Pear Cider 5%, VIC ​9 pomegranate molasses 14 Darraweit Valley Hopped Apple Cider ​ ​10 Cabbage salad, soused onions, raisins & almonds 13.5 Please note: ​Although great care is taken when Cos & herb salad, radish, sweet & sour preparing your food, please take extra caution if you have severe allergies. We are unable to dressing ​12 guarantee the absence of nut, egg, wheat, seeds Persian rice pilaf with walnuts & raisins 13 and other allergens in our food. ​ ​ ​S W E E T S T E A & H E R B A L T I S A N E 4 Chocolate ‘’Muhallabiyeh’’ Pudding with barberries, Larsen & Thompson Darjeeling 2nd flush ​ ​ pomegranate molasses Persian black tea ​12.5 Pistachio baklava by the fresh prince of baklava 2/p Ceylon tea with cloves, cinnamon & cardamom ​ Medjool dates filled with orange labne & pistachio ​9 Arak poached apricots filled with labne Larsen & Thompson chamomile ​9.5 Rose Turkish Delight Lebanese Mountain Blend ​ 6 Pistachio Halva ​4 Persian Fairy floss Fresh mint ​ ​ ​6 Rose Petal Hibiscus flower Fennel seed ​After dinner drinks Sage Oranjaline- Lebanese triple sec, Lebanon ​9.5 Manly Spirits cold brew coffee liqueur Lebanese ‘Cafe Blanc’ Orange Blossom ​9.5 Starward Nova single malt whiskey, Vic Turkish Apple ​12 Sultan’s Negroni - gin, vermouth, campari, orange blossom, lemon thyme ​18 Lebanese Cardamom Coffee Martini S O F T D R I N K S ​16 Uludağ Gazoz, Turkey 4 ​ Uludağ Gazoz - Orange, Turkey L E B A N E S E C O F F E E 4.5 ​4 Tamek Pomegranate Nectar ​4 Tamek Sour Cherry Nectar Plain: sweet or unsweet ​4 Hepburn Springs organic cola With cardamom: sweet or unsweet ​4 Lemon, Lime & Bitters ​6 Iced Beirutea ​8 Hepburn Springs Sparkling mineral water 750mL ​7.5 Rumi acknowledges the traditional owners of the land on which we work and we pay our respects to their Elders past and present. .
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