Garden Wedding Feast
Open-air dining with the BBQ pit at its centre — live grills, mezze tables and a dessert station under the stars.
- Courses
- 12
- Guest range
- 100–500
Twelve courses
Add any dish individually, or take the full collection.
Live Cooking Stations
5 dishes
BBQ Live Station
Open-flame grill — lamb ouzal, kebabs, shish tawook and fish sabach, served with tahini and rocket.
Mixed Grill Station
Lamb chops, beef tenderloin medallions, chicken tikka and prawn skewers — flame-grilled to order.
Saj Bread Station
Hot saj bread baked on a domed griddle — served with za'atar, labneh, halloumi and Nutella.
Mocktail & Refresher Station
Mojito virgin, passion-mint, watermelon-rose and Saudi champagne — mixed to order.
Crepe Dessert Station
Thin crepes folded around Nutella, fresh berries, mango, cream and toasted nuts.
BBQ Section
2 dishes
Lamb Arayes
Pita bread stuffed with spiced lamb mince, grilled until crisp on the outside, juicy within.
Lamb Neck Ribs
Slow-marinated lamb neck ribs grilled over charcoal — fall-off-the-bone tender.
Eastern Cuisine
4 dishes
Classic Hummus with Tahini
Smooth chickpea hummus topped with extra-virgin olive oil, sumac and toasted pine nuts.
Muhammara with Eggplant
Roasted red pepper and walnut dip with pomegranate molasses, served beside smoky eggplant.
Fattoush with Pomegranate Molasses
Crisp romaine, tomato, cucumber, radish and toasted khobz with sumac-pomegranate dressing.
Tabbouleh with Quinoa
Levantine parsley salad with quinoa instead of bulgur — bright, lemony, full of herbs.
Desserts
1 dish
Umm Ali with Kunafa
Egyptian bread pudding crowned with crispy kunafa, nuts and raisins — served warm.
Take the full collection as a starting point.
Every Elie collection is fully customizable. Add, remove or substitute any dish freely before requesting a proposal.
