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Rumi Brunswick is a Middle Eastern restaurant serving a sharing menu of a la carte (small, medium or large sharing plates) or banquet dishes. Specialising in charcoal meats/seafood and a large variety of vegetable and grain dishes, Rumi caters for a casual weeknight meal, after work drinks and snacking, special occasion dining and private or corporate functions. Rumi Brunswick also has catering for private or corporate events. The ethos as Rumi Brunswick is to provide diversity in food options for all types of diners and for any occasions. With so many vegetable forward dishes (Lebanese & Iranian pickled vegetables, Caramelised Eggplant Braised with Tomatoes & Green Peppers, Freekeh Salad and Cabbage Salad are some more examples), vegetarians and vegans are catered for front and center rather than as an after-thought. A curated wine and drinks list of Middle Eastern and Australian heritage ensures there’s are good matching choice to compliment the food and allow locals to enjoy some after work drinks. With a strong following and great customer reviews citing Rumi Brunswick as one of the Best Restaurants in Melbourne, the business continues to transport its customers to the Middle East with the inviting space and comforting food to produce a fully immersive experience.

SAMPLE MENU

S M A L L

Green olives pickled with wild fennel 8

Lebanese & Iranian Pickled vegetables 7

Crudites, Fresh cut cucumbers and radishes with crisp salt & fresh herbs 6.5

Labne, made from our own yoghurt 9

Almond taratoor, creamed almond with tahini, garlic & lemon 9

Sigara Böre?i, cheese cigars filled with haloumi, feta & kasseri 14

M E D I U M

Schools prawns, baharat spiced with tahini sauce 16.5

Persian meatballs cooked in tomato & saffron with labne 16

Chicken wings, brushed with toum & Aleppo pepper 16

BBQ corn on the cob with paprika butter & Zaatar 12.5

Quail Kebab, saffron marinade, verjus and grape molasses 19.5

L A R G E

Chicken shish with red tahini, parsley, onion & sumac 21

Caramelised eggplant ‘M’nazleh’ braised with tomatoes & green peppers 20

Advieh marinated lamb shoulder, slowly roasted on the bone with mint sirkanjabin 32

Mante - tiny Turkish beef dumplings, tomato, Kashk yoghurt & nutty butter 21

BBQ Barramundi fillet with fennel, tomato & dried lime 32

Veal ‘Laban Immo’ cooked in yoghurt, peas & almonds 29

S I D E S / V E G E T A B L E S

Freekeh salad, almonds, parsley, ewe’s milk feta, pomegranate molasses 15

Cabbage salad, soused onions, raisins, & almonds 14

Persian rice pilaf with walnuts & raisins 13

‘Batata harra’ fried potatoes with chilli, garlic, & coriander 12.5

Fried cauliflower with caramelised onions, currants & pine nuts 13.5

Fattoush of pumpkin, chickpea, tahini, dukkah & crispy bread 16.5

Cos & herb salad, radish, sweet & sour dressing 12

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S W E E T S

Chocolate Pudding “Muhallabiyeh” with barberries, pomegranate molasses 12.5

Macadamia baklava ice cream sandwich 15

Medjool dates filled with fig, sesame & coffee labne 12

Arak poached apricots filled with labne 12

Rose Turkish Delight 8

Pistachio Halva 4

Persian Fairy floss 4.5