06/06/2026
Nayyeh is a Levantine raw meat dish, often made with lamb as kibbeh nayyeh, though fish versions sit naturally within the same tradition. Ours uses local Mooloolaba tuna, lightly cured and hand-diced rather than minced, then dressed with olive oil, dashi and lemon. Underneath is a cream cheese and labne mix folded with spring onions blackened over fire, lemon zest, black pepper and fennel powder. Baby dried figs, poached in a rose geranium pickling liquor, bring a soft floral sweetness, with caper leaves adding a final briny lift. Eat it with the buckwheat cracker: scoop through the tuna, cream and fig together so the richness, salt, citrus and crunch all arrive at once.
