Al Basrah cow Pampa
There are a few of these dual cuisine type restaurants around. This one mixes middle eastern with an Argentinean grill. It’s not such a stretch as it might sound as barbecued meat is used in middle eastern cuisine anyway.
The steaks are served simply with salad and fries. I’m sure the fries could be swapped for pitta bread if you preferred. Along side the steaks are options for lamb, chicken or fish.
But the main part of the menu is dedicated to middle eastern cuisine so that is where I decided to focus.
There are the familiar kebabs but there are also a range of middle eastern curry dishes available. I was intrigues by the Iraqi Lamb Quzi which, if you order in advance, can be made using a whole leg of lamb ($599). Though it is also available as a smaller serving.
I decided to start with The Grand Dip ($48) this is actually a combination platter featuring Hummus, Babaganoush and Couscous and is served with pitta bread. To go with it I ordered a fresh lime soda ($25).
I also ordered an Argentinean chorizo ($48) which, as I suspected, went perfectly with the dips.
After much consideration I finally opted for the Lamb Ribs Targine ($88). This is, I believe, a Moroccan style curry made with dried apricots. The ribs are all chopped up so all the little cubes of meat also contain a section of rib. This helps to bring out the flavour of the meat. It is served with saffron rice and a small salad.
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For dessert I opted for the creme brulee over the chocolate mousse. These were the only two available. I must admit I was a little surprised that there were no middle eastern options.
G/F 37 Catchick Street
Tel. 2986 5455