Mediterranean Farro 4 6
SIGNATURE DISH
A hearty soup with borlotti beans, farro grains, fresh kale and
a medley of Mediterranean herbs.
Minestrone 5 2
A rich beef broth soup with mini meatballs, Umbrian beans,
Orzo pasta, crispy croutons and Parmigiano Reggiano.
Roasted Pumpkin 4 8
Seasonal pumpkin soup blended with cannellini beans
and garnished with chilli oil, pumpkin seeds and crunchy
herby pangrattato.
Tomato & Burrata 4 8
Classic tomato soup enhanced with creamy burrata and
a pistachio and basil pesto.
Asparagus 4 6
Classic French asparagus soup.
Mushroom 4 6
Wholesome mushroom soup made with a mix of porcini,
oyster, shiitake, fresh button and chiodini varieties.
Lentil 4 6
Traditional lentil soup with aromatic spices, served with lemon
and zaatar croutons.
All prices are inclusive of VAT.Vegan
A P P E T I S E R S & S O U P S
A selection of wholesome appetisers and soups served with
Bateel’s freshly-baked bread. Gluten-free bread is available on request.
A P P E T I S E R S
Smoked Salmon & Avocado 6 5
Scottish smoked salmon and avocado with marinated beetroot,
horseradish creme and a honey mustard vinegrette.
Halloumi & Avocado Bruschetta 6 2
Grilled halloumi with avocado on crunchy bruschetta, with
zaatar, sumac, beetroot hummus and lemon.
SIGNATURE DISH
Quinoa, lentils, beetroot, butternut squash, baby spinach, kale and
broccoli, topped with mixed seeds, walnuts and avocado dressing.
Plain / Chicken / Halloumi / Marinated prawns
Avocado Caesar 5 9 / 7 0 / 7 2 / 7 5
Classic salad with crunchy baby gem lettuce, sliced avocado, zaatar-
spiced croutons and Parmigiano Reggiano with caesar dressing.
Plain / Chicken / Halloumi/ Marinated prawns
Bateel Green Bowl 6 7 / 7 8 / 7 8 / 8 3
Baby gem and Romaine Lettuce mixed with avocado,
broad beans, sugar snap peas, asparagus, crunchy quinoa and
a light Calamansi Lime dressing.
Plain / Chicken / Halloumi/ Marinated prawns
Glazed Hot Smoked Salmon 8 6
Salmon marinated in Bateel syrup and hot smoked inhouse,
served with quinoa tabbouleh, beetroot and avocado with honey
and dill vinaigrette.
King Prawn & Mango 7 9
Marinated king prawns and sliced avocado served with a fresh
mango and chia salad, dressed with Alphonso mango and white
balsamic salsa.
All prices are inclusive of VAT.Vegan
S A L A D S
Bateel’s selection of healthy salads are made with the finest ingredients
and served with an assortment of signature dressings.
Roasted spiced cauliflower and pomegranate salad, with lentils,
rocket and radishes, topped with feta and pistachios and finsihed
with a tahini maple dressing.
Quinoa & Cranberry 6 4 / 7 7
Quinoa mixed with dried cranberries, fresh avocado, roasted
pumpkin, plum tomatoes and hazelnut.
Plain / Halloumi
Glazed Hot Smoked Salmon
SIGNATURE DISH
Irresistible layers of tomato, avocado and fried egg, served with
a choice of toasted sliced white, wholewheat or Bateel date bread.
Beef Short Rib Club 8 2
Braised beef short rib layered with avocado, Esspelte pepper aioli,
tarragon omelet with a choice of toasted sliced white, wholewheat
or Bateel date bread.
Tuna Piadina 72
Mediterranean white tuna, melted mozzarella, pistachio
and basil pesto, red pepper piperade, served between a thin,
crisp Italian style flatbread.
Beef Short Rib Ciabatta 92
Slow-braised beef short rib, melted taleggio, truffle
mushroom mustard, Tropea onion jam and wild rocket,
served on toasted ciabatta.
Halloumi Club 6 6
Fresh grilled halloumi, aubergine, peppers, artichoke, avocado,
pomegranate and baba ganoush, served with garden greens.
All prices are inclusive of VAT.
S A N D W I C H E S
Our Mediterranean-inspired sandwiches and wraps are crafted
using farm-fresh ingredients and signature Bateel homemade bread.
A gluten-free menu is available on request.
P A S T A S & R I S O T T O S
Savour wholesome recipes that feature authentic,
freshly-made Bateel pasta from the wheat fields of Umbria, Italy.
Gluten-free pastas are available on request.
Rigatoni All’Arrabbiata 6 9
SIGNATURE DISH
Delicious rigatoni pasta in a spicy tomato sauce, mixed with
Ligurian olives and fresh tomatoes, topped with Parmigiano Reggiano.
Braised Short Rib Cannelloni 9 8
Baked homemade pasta filled with braised short rib and veal,
Italian four-cheese and Pomodoro sauce finished with
Parmigiano Reggiano.
Quatro Formaggi Bake 9 2
Conchiglie pasta shells stuffed with broccoli and walnut pesto,
ricotta, pangrattato baked in a four-cheese sauce with tomato
and buffalo mozzarella.
Mushroom Carbonara 7 4
Linguine pasta with crispy shiitake and porcini mushrooms, peas and
spinach, finished in a light and creamy cashew vegan sauce.
Lobster Spaghettini 1 4 9
Canadian lobster tail and spaghettini pasta with a San Marzano
tomato sauce, served with pepperoncino and basil.
Pesto Fusilli 6 9 / 7 9
Fusilli pasta enveloped in a pistachio and basil pesto, with
semi-dried tomatoes.
Plain / Chicken
Chicken Fusilli 7 7
Perfectly-prepared fusilli with chicken, mushrooms, garlic and
parsley, served in a creamy sauce made from fresh labneh.
Vegan
Mushroom Risotto 7 4 / 8 4
Arborio risotto with shiitake, porcini, black trompette,
cardoncello, button and chiodini mushrooms, topped with
parsley and Parmigiano Reggiano.
Plain / Chicken