Le Meridien’s signature Lebanese restaurant Al Nafoura brings the internationally acclaimed Chef Greg Malouf to showcase his innovative approach of Middle Eastern flavours that seamlessly blends tradition with contemporary flair.
Al Nafoura’s current dining promotion, The Art of Mezza, presents maestro and distinguished authority on Middle Eastern cuisine, Chef Greg Malouf. Born in Melbourne to Lebanese parents, Chef Malouf’s culinary journey spans training in France, Italy, Austria, and Hong Kong between 2001 and 2012. He served as the Executive Chef of MoMo restaurant in Melbourne, earning “two hats” from the Age Good Food Guide, Australia’s equivalent to two Michelin Stars. This accolade celebrated Chef Malouf’s innovative modern traditional Middle Eastern cooking with modern Western techniques and presentation.
On a recent visit to Lebanon, Chef Malouf received an award recognising his significant contribution to Lebanese food culture beyond the country’s borders. Renowned Australian chef Alla Wolf-Tasker acknowledges Chef Malouf as the “instigator of Middle Eastern cuisine in Australia,” a pivotal contribution to the culinary history of the country. With six award-winning food books to his credit, including Arabesque, Saha, and the most recent New Middle Eastern Food, Chef Malouf continues to inspire and innovate.
During his takeover of Al Nafoura, Chef Malouf brings his signature creations and innovations. Starting the dining experience, guests can indulge in the exquisite Malouf Mezza, a tantalizing array of flavours including marinated Kalamata olives paired with housemade Shankleesh cheese, hazelnut za’atar, and Kharc bread.
Alongside Malouf Mezza, Chef Malouf also presents Silky Hummus with morel mushrooms and lentils, Fatima’s Fingers which is a crisp pastry filled with lamb and sweet and spiced eggplant, Cured Salmon Bastourma with baby cos lettuce and green chilli sauce, and Mishmishiya, cinnamon butter stuffed lamb kibbeh with spinach and chickpeas cooked in coriander yoghurt sauce.
Through this promotion, guests can also enjoy Al Nafoura’s signature dishes surrounded by a warm and colourful ambiance with authentic music. Dishes include Mechawouimshakal, a platter of mixed grilled consisting of shish kebab, beef tikka, shish tawouk, arayes lamb chop grilled over an open fire served with oriental rice and garlic sauce; and Harufouzi, braised lamb shank with ouzi style with oriental rice, assorted nuts, and yogurt sauce.
Guests’ meal culminates in a sweet symphony with the dessert Hand of Fatima, chocolate, banana, Medjool date cake, orange blossom custard, and pine nut praline, and Walnut Baklava, made in house with pistachio nuts and lemon curd.
“The food that I’m trying to present is contemporary to modern. I don’t like to destroy the flavours of Lebanon or the Middle East, but the characteristic of Lebanese food is there’s a lot of spice, refreshing flavours. That’s why the food contains lemon, yogurt, parsley, coriander, mint, and also chickpeas. You will find interesting food, whether you understand or not about Lebanese or Middle Eastern food.” Chef Malouf explained.
Desmond Carneiro, Director of Food and Beverage Le Meridien Jakarta also said “It is a real privilege for us at Le Meridien to host Chef Greg Malouf. His modern interpretation of Middle Eastern cuisine allows dinners to experience an elevated form of traditional Arabic dishes”
The Art of Mezza available until 26 November 2023, priced from IDR 85,000. For more information and reservation, please contact +62 21 251 3131.