Acclaimed chef, Simon Shaw, has unveiled a new modern Middle Eastern menu at Habas designed in perfect harmony with the incoming spring/summer season.
The new menu is the result of over eight weeks’ research and development by the kitchen team, with a whopping 40 new dishes joining some of the restaurant’s signature classics.
In-keeping with Middle Eastern tradition, the new menu sees the introduction of some exciting small plates – Shaw recommends ordering between six to eight dishes between two people. Most needs are catered for with the menu split into seven sections – mezze, meat, fish, vegetables, sharers, desserts, and sweets.
Creating the perfect opener or to enjoy with a drink in the restaurant’s bar and lounge areas are two new mezze platters which feature hummus, olives, filo cigars, zaalouk aubergine, mini-halloumi skewers, pitta, and lavosh (vegetarian option £16), and a meat option with mini merguez sausages, chicken tagine pies, jawaneh wings, lamb pomme ana, hummus, olives, and pitta (£22).
Heartier meat options (and one of Shaw’s personal favourites) is the braised lamb pomme ana, featuring crispy layers of potato and lamb shoulder served with a mint yoghurt (£9). There’s also a chicken tagine pie – Moroccan-style chicken and vegetable tagine served inside shortcrust pastry (£3.50 each) which Shaw anticipates could well become another key signature plate.
Further dishes include jawaneh chicken wings in a spicy citrus marinade (£9), spatchcock chicken (£20), and chicken schnitzel (£14); a dish that featured on the opening menu and has returned for the season.
There are five new fish dishes on the menu including the chargrilled octopus, a dish which has enjoyed much success at sister restaurant El Gato Negro, and is served at Habas with alubias blanco, pickled raisins, zhug and crispy shallots (V/Vg) (£19).
Guests can also try seared mackerel fillet with beetroot ezme, cumin emulsion and green herb oil (£12); spiced prawn rice with Tenderstem broccoli, harissa and crispy shallots (£13); chargrilled monkfish skewers with Syrian lentils, dill yoghurt, curry oil and sumac onions (£18); and citrus spiced salmon with green herb dressing, red onion salad and pea shoots (£16).
There are also plenty of new vegetable dishes to choose from with Chef de Partie, Sameer Hadi, bringing authentic, traditional flavours and techniques to compliment Shaw’s interpretation of modern Middle Eastern cuisine. The Middle Eastern rice with crispy shallots (Vg) (£6), spiced prawn rice, and batata harra (V/Vg) (£6.50) are dishes that the young up-and-coming chef of Iraqi heritage mastered with his father as a child and which he is pleased to bring to Habas.
Other new menu highlights include a chopped Israeli salad (Vg) (£5); zaalouk aubergine with tomato, parsley and fresh coriander (Vg) (£7); and grilled Halloumi kebab served with flatbread, house slaw, garlic tahini and harissa (V) (£12) and harissa roasted sweet potato with red onion salad, crumbled feta and pomegranate dressing (V/Vg) (£8).
Chef Patron and Creative Director Simon Shaw, who is also behind successful restaurants El Gato Negro and Canto, said: “It’s been a really interesting journey working alongside someone with real family heritage of Middle Eastern cuisine. The menu is a blend of both our and the teams’ ideas and vision; it’s been a good collaboration of mindsets.”
“Our original intention was to reduce the size of the menu, but we just ended up with so many new dishes we got to the point where we couldn’t decide what to take off. It’s a reflection of my original vision, to have a choice of light, interesting and tasty plates. It’s incredibly varied and I think that what you’ll find is that you could come in several times and not get bored of it.
“Middle Eastern food lends itself well to the spring/summer. It gives you a more gentle treatment with the ingredients. The flavours speak for themselves and marry well together. It’s getting the basics right that really formulate the menu. It’s going to be as good as it’s ever been.”
There are also five new desserts, including chocolate babka (£7.50), and pineapple carpaccio with a mango and chilli sorbet (Vg) (£7) plus two classic ‘sweetmeats’ including passionfruit nougatine mousse (£7.50).
The new seasonal menu is available alongside the restaurant’s special lunch offer of three dishes from a select menu (one bread, one meat / fish / dairy, and one vegetable or grains) for just £15pp.
Habas occupies the former wine cellars of the magnificent former Manchester Club building off King Street. The atmospheric, 140-cover restaurant features a large open kitchen and mix of table and booth seating for parties of all sizes. There’s also a private dining room which caters for up to 14 people.
The bar at Habas serves a mix of signature and classic cocktails, mocktails, Middle Eastern and international wines, spirits, and beers until late.
For further information, or to make a reservation, please visit: www.habas.co.uk, 43a Brown Street, Manchester
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