UA-19872651-2
 
 

MEZES

wednesday, thursday, friday 11.00am - 10.30pm

Saturday and Sunday 10.00am to 10.30pm

 
COLD MEZES 
HUMMUS  • Chickpea puree with tahini, lemon juice & garlic | 8
CACIK • Thick goat yogurt, cucumbers, garlic & dry mint | 8.50
SUNNA  • Butternut squash puree, tahini & maple syrup | 9
ZAALOUK • Eggplant puree, tomatoe, garlic, olive oil, smoked paprika, cumin & coriander | 9
MUHAMARA • Red peppers puree, pomegranate paste, garlic, walnut | 10
MOUTABAL •Red beet puree. Goat and cow thick yogurt, tahini, garlic, lemon juice, pine nuts | 11.50
FATOUSH • Cucumbers, cherry tomatoes, red peppers, pita croutons with zaatar, green onions, red radish, mint, parsley & house pomegranate paste dressing | 15
Extra saffron grilled chicken (2) | 7
HOT MEZES
KOUFTEH • Beef meat ball, pistachios, prunes. Served with honey and pomegranate sauce | 13.50
MERGUEZ • Grilled lamb and beef sausages. Served with yatimcheh & harissa | 14
PASTILLA • Puff pastry filled with chicken, almonds, eggs and coriander. Saffron organic maple syrup | 15
HALLOUMI RUMI ​• Grilled canadian goat cheese, tahini and celeriac mousseline, vegetable from the market, black olive crumble, grilled sunflower seeds and olive oil with Aleppo pepper | 22
KHUDRA • Green vegetable sauté with Pekmez and Apicius, pine nuts | 15
ILHAM • season inspiration | Market price
SOUP
RUMI DAL SOUP • India and Turkey fusion. Red lentils with indian curry, cumin, ginger, coconut milk & fresh coriander| 6.50
SIDES
HARISSA • hot sauce | 0.50
YOGURT SAUCE • Yogurt, dry mint and cucumbers | 3.50
NAAN BREAD • Traditional indian bread | 2.95
GLUTEN FREE BREAD| 1.50
ROASTED POTATOES • Roasted Yukon Gold potatoes with sumac | 6.50
BASMATI RICE • Saffron Iranian style basmati rice | 5
MIXED RICE • Iranian style basmati rice, raisins, almonds and pistachios | 7
ZERESHK • Iranian style basmati rice with barberries and pistachios | 7
YATIMCHEH • Middle Eastern style vegetables stew with pomegranate paste | 10

LUNCH MENU

wednesday to friday

11.00am - 3.00pm

Chakchouka Tunisian | 19
Traditional Maghreb sauce, merguez, black olives and organic eggs. Served with Iranian style basmati rice. Add half a naan + 1.50
 
Rumi burger Served with Sumac roasted potatoes. Vegan bread, Grilled tomato with Sumac,
Lebanese falafel style | 19
Homemade chickpeas patty, vegetables, spices and herbs. Spicy tahini-labneh sauce. Extra small fattoush salad +8
 
kabab kubideh style | 22
Homemade beef and ground ground lamb patty. Tahini-labneh sauce
Extra small fattoush salad +8
 
Loubia  Algerian | 19,50
Traditional ragout of white beans, tomato with vegetables and three spices, sautéed kale with garlic and lemon juice
Served with Iranian style basmati rice. Add half a naan +1.50
                                                                                                                       
Djaj meshwy | 25
Grilled chicken marinated in Iranian saffron, Lebanese oil and juice of fresh lemon. Served with Iranian basmati rice and grilled vegetables
                                                                                                                                               
Little Malik fusion cuisine | 27
Quebec lamb shoulder braised with ten spices. Served with Iranian-style basmati rice, grilled vegetables, muhammara, tahini sauce, naan, homemade turnip and cucumber pickles

DESSERTS

 
 
AFGHAN PUDDING • Organic milk pudding with rose water and cardamom | 7
ZÉPHYR • Pastry cheffe inspiration |   
BLACK CHOCOLATE CAKE • Cardamom and black chocolate cake. Vanilla ice cream, crispy biscuit | 9.50
ICE CREAM • Vanilla and pistachio ice cream, saffron mapple syrup, rose petals and cotton candy | 11
 
GINGER JUICE • Fresh ginger, nutmeg, fresh lemon & orange juice | 6
BISAP • Hibiscus infusion, nutmeg, orange blossom and fresh mint | 6
ICED MINT LEMONADE • homemade limonade and fresh mint | 7
MANGO LASSI • Yogurt, mango puree and orange blossom | 5
POMEGRANATE MOCKTAIL • Pomegranate juice, mint, orange blossom | 5
BOTTLE JUICE • Mango, orange, cherry, pomegranate | 4
BOYLAN COLA OR GINGER ALE • Cane sugar soda | 6
ESKA WATER • Sparkling or still 750ml | 6 Sparkling 355ml | 2.75
 
TEAS
MOROCCAN TEA • Green tea, fresh mint & organic sugar.
   Small/ Medium/ Large | 5.50/ 7/ 9
IRANIAN TEA • Ceylan black tea, cardamom seeds.
                          Small/ large | 4.50/ 6
GREEN TEAS • Genmaicha/ bocha. Japan. Dragon pearls (jasmin). China | 4.25
WULONG TEAS • Tung Ting de Mr Chang/ Shui Hsien. China | 4.50
BLACK TEAS • Dajeerling Singell/ Chai Cachemire/ Earl Grey | 4.25
HERBAL • Camomile/ verbena/ fresh mint | 3.50
              Lemon, fresh ginger, organic honey | 5.50
              Barberry, star anis, organic honey | 6
COFFEE
EXPRESSO • Short or allongé. Simple/ Double | 3.25/ 3.75
TURKISH COFFEE/ CAPPUCCINO/ LATTE • | 4.50
HOT CHOCOLATE • | 4.50

EVENING MENU

 
 

MAIN DISHES

​Wednesday to sunday

5.00pm to 10.30pm

SEASON INSPIRATION • Market price
 
ALGERIAN LOUBIA • Traditional white beans stew with tomatoes and spices. Kale sauté with lemon juice and garlic | 19.50
Half naan add-on | 1.50
 
SULEYMAN • Chicken upper leg tagine. Cheffe inspiration. Ask our staff. Served with Iranian style saffron basmati rice | 23
 
DERVISH • Grilled lamb and beef patties, 4 spices and herbs (contain eggs). Served with iranian style saffron basmati rice and yatimcheh | 23
 
DJAJ MESHWY • Grilled marinated chicken (lebanese olive oil, fresh lemon juice & saffron). Served with iranian style saffron basmati rice and grilled veggies | 25
 
FEZ • Braised Quebec lamb shank Tagine. Seasonnal fruit and spices | 34
 
THE MALIK • Fusion cuisine
Quebec lamb shoulder braised with ten spices. Served with naan, Iranian style basmati rice, and grilled vegetables. Muhammara, tahini sauce and homemade turnip and cucumbers pickles | 35
 
SULTAN • Braised Quebec lamb shoulder with orange, home spice blend and rosemary. Grilled orange & preserved zest | 35

DESSERTS

AFGHAN PUDDING • Organic milk pudding with rose water and cardamom | 7
ZÉPHYR • Pastry cheffe inspiration |   
BLACK CHOCOLATE CAKE • Cardamom and black chocolate cake. Vanilla ice cream, crispy biscuit | 9.50
ICE CREAM • Vanilla and pistachio ice cream, saffron mapple syrup, rose petals and cotton candy | 11

BRUNCH MENU

DRINKS

HOUSE SPECIAL
GINGER JUICE • Fresh ginger, nutmeg, fresh lemon & orange juice | 6
BISAP • Hibiscus infusion, nutmeg, orange blossom and fresh mint | 6
ICED MINT LEMONADE • homemade limonade and fresh mint | 7
MANGO LASSI • Yogurt, mango puree and orange blossom | 5
POMEGRANATE MOCKTAIL • Pomegranate juice, mint, orange blossom | 5
BOTTLE JUICE • Mango, orange, cherry, pomegranate | 4
BOYLAN COLA OR GINGER ALE • Cane sugar soda | 6
ESKA WATER • Sparkling or still 750ml | 6 Sparkling 355ml | 2.75
 
TEAS
MOROCCAN TEA • Green tea, fresh mint & organic sugar.
   Small/ Medium/ Large | 5.50/ 7/ 9
IRANIAN TEA • Ceylan black tea, cardamom seeds.
                          Small/ large | 4.50/ 6
GREEN TEAS • Genmaicha/ bocha. Japan. Dragon pearls (jasmin). China | 4.25
WULONG TEAS • Tung Ting de Mr Chang/ Shui Hsien. China | 4.50
BLACK TEAS • Dajeerling Singell/ Chai Cachemire/ Earl Grey | 4.25
HERBAL • Camomile/ verbena/ fresh mint | 3.50
              Lemon, fresh ginger, organic honey | 5.50
              Barberry, star anis, organic honey | 6
COFFEE
EXPRESSO • Short or allongé. Simple/ Double | 3.25/ 3.75
TURKISH COFFEE/ CAPPUCCINO/ LATTE • | 4.50
HOT CHOCOLATE • | 4.50

Saturday and Sunday

10.00am - 3.00pm

Sweet and Salty Beak Break $ 14
The Levant
Available from 8:30 a.m. to 9:30 a.m.
(Including a glass of Moroccan or Iranian tea, espresso or long coffee)
 
The little Tunisian Chakchouka
Traditional Maghreb sauce, merguez (1), black olives and organic egg (1)
Add half a naan + $ 1.50
 
Or
 
Tsouréki with mahlab * (Brioche on the grill)
Served with an eggplant compote with 4 spices, honey and lemon
* Aromatic spice taken from the kernel of black cherry, bittersweet taste
Buckwheat pancake sukrih | 12
Organic buckwheat flour pancakes cooked in butter
Homemade chocolate sauce with cardamom, banana compote, prunes and pomegranate, whipped cream and grilled almonds
 
The health | 15  
Thick goat yogurt, maple syrup, caramelized bananas, roasted sunflower seeds, homemade granola, barberry berries, poached organic egg and toasted gluten free bread
 
Moroccan omelets        
Sabsi : leeks, herbs, spinach, walnut and barberry berries | 18
Served with roasted potatoes and Sumac
 
M’hammar : Yukon Gold puree, fresh parsley, cilantro, saffron and feta | 20
Served with green herb salad, pomegranate molasses and sumac vinaigrette
 
Tunisian Chakchouka | 19
Traditional Maghreb sauce, merguez, black olives, yatimcheh
and two organic eggs
Served with Iranian-style basmati rice. Add a 1/2 naan + 1.50
 
Salty pancakes jashe                                                                             
Organic buckwheat flour pancakes cooked in butter
 
Vegetarian : hummus, feta, lettuce, fresh herbs,
black olive crumble, candied tomato, sunflower and Aleppo pepper oil | 16
 
The persian : duo of spiced minced meats with fine herbs, roasted red pepper sauce, tomato, yatimcheh and organic egg (1) | 22
                                                                                                                       
Tsouréki my way : the sweetness of the Orient | 17
Crispy homemade mahlab * French toast style brioche, creamy orange caramel, vanilla ice cream, pistachio, cotton candy and rose petals. * aromatic spice from the core of black cherry
 
Rumi burger Served with Sumac roasted potatoes
Lebanese falafel style | 19
Vegan bread, homemade chickpeas patty, vegetables, spices and herbs. Grilled tomato with Sumac, spicy tahini-labneh sauce
Extra small fattoush salad +8
 
kabab kubideh style | 22
Vegan bread, homemade beef and ground ground lamb patty. Grilled tomato with Sumac, tahini-labneh sauce
Extra small fattoush salad +8$
 
Djaj meshwy | 25
Grilled chicken marinated in Iranian saffron, Lebanese oil and juice of fresh lemon. Served with Iranian basmati rice and grilled vegetables
                                                                                                                                               
Little Malik fusion cuisine | 27
Quebec lamb shoulder braised with ten spices. Served with Iranian-style basmati rice, grilled vegetables, muhammara, tahini sauce, naan, homemade turnip and cucumber pickles