THE NANA SPRITZ
16
terre gaie prosecco, mint water, saffron syrup, edible flower
UNBLOODY MARY
16
za’atar-infused ketel one vodka, tomato water, sesame oil, gold cherry tomato, za’atar rim
PARFUMERIE
15
jose cuervo reposado, mango guava tea syrup, lemon, orange blossom water
CARDAMOM ESPRESSO MARTINI
16
johnnie walker black, fisherman’s helper white rum, haseeb coffee syrup, espresso, pistachio halawa
ALL THAT GLITTERS IS GOLD
21
tanqueray gin, cointreau, honey sage turmeric syrup, lemon, gold garnish
RISQUÉ VIMTO
20
courvoisier vs cognac, cinzano rosso, vimto syrup, cherry
LE MIRAGE
16
barsol puro pisco quebranta, campari, soho lychee, grenadine molasses, lemon, cocktail glitter
KEFIR FIZZ
16
fisherman’s helper white rum, lemon, lime, egg white, strawberry kefir, soda, rose water
LINDEN TREE
20
belvedere vodka, galliano, lime, coriander
OLD FASHIONED
17
maker’s mark bourbon, angostura bitters, orange twist
NEGRONI
15
tanqueray no. ten gin, campari, cinzano rosso vermouth, orange peel
MARGARITA
14
jose cuervo silver, cointreau, lime
MANHATTAN
12
johnnie walker red label, cinzano rosso vermouth, angostura bitters, drunken cherry
KETEL ONE MARTINI
15
ketel one vodka, martini dry vermouth, lemon twist
TANQUERAY MARTINI
15
tanqueray gin, martini dry vermouth, lemon twist
KIR ROYALE
20
terre gaie prosecco, vedrenne crème de cassis
PIMM’S CUP
14
tanqueray gin, pimm’s no. 1, ginger ale, cucumber, strawberry, mint
DRAUGHT (16oz)
Stillwell Brewing Stilly Pils 9
Propeller Brewing IPA 9
BOTTLES & CANS
Bud Light 7
Corona Extra Lager 8
Kronenbourg 1664 Blanc 8
Peroni Nastro Azzurro Lager 9
Guinness Stout 10
Erdinger Weissbier Wheat Ale 12
Stiegl Grapefruit Radler 12
Stillwell Best Bitter English Pale Ale 12
NON-ALCOHOLIC
Benjamin Bridge Piquette Zero 7
Upstreet Brewing Libra
Non-alcoholic Pilsner 8
CIDER
Bulwark Original Cider 9
SPARKLING
(5oz / btl)
Benjamin Bridge Piquette, NS
11 / —
Terre Gaie Prosecco, Veneto, IT
14 / 60
Benjamin Bridge Pet Nat, NS
17 / 75
Domaine Chandon Brut, CA
23 / 95
WHITE
(5oz / 8oz / btl)
Nugan ‘Third Generation’ Chardonnay, New South Wales, AU
10 / 14 / 43
Moulin Camus Sauvignon Blanc, Loire Valley, FR
12 / 19 / 55
Doga delle Clavule Vermentino, Tuscany, IT
13 / 20 / 58
Sokol Blosser ‘Evolution Lucky No. 9’, Willamette Valley, OR
14 / 21 / 60
RED
(5oz / 8oz / btl)
Manadero Garnacha, Aragon, ES
11 / 16 / 48
Amastuola Primitivo, Puglia, IT
12 / 19 / 55
Nugan ‘Stomper’s’ Cabernet Sauvignon, New South Wales, AU
14 / 21 / 60
DeLoach ‘Heritage’ Pinot Noir, CA
15 / 24 / 68
ROSÉ
(5oz / 8oz / btl)
Estandon ‘Brise Marine’ Vin de Pays, FR
9 / 13 / 40
BREAD & OLIVES (v)
10
laffa, labneh, house olives
HOUSE PICKLES (v)
8
mixed traditional & not so traditional
CHARRED & SMASHED
EGGPLANT (v)
12
whipped sesame, garlic, lemon
FALAFEL BALLS (v)
14
four pieces, sesame, tomato ezme
FRIED ZUCCHINI (v)
12
sea buckthorn tahini
GRILLED SARDINES
16
three pieces, bone in, citrus, coriander, chili
SIMMERED CHICKPEAS
& TAHINI (v)
12
sumac, cumin, garlic, sesame
FRIED CHEESE (v)
18
dairy sweet moon nabulsi sheep’s milk cheese, citrus, honey, thyme, ouzo
STUFFED GRAPE LEAVES (v)
15
five pieces, bulgur wheat, cauliflower, caramelized onions
CALAMARI
16
crispy fried, cucumber & dill tzatziki
SEA BASS CRUDO
19
preserved lemon, pomegranate, pistachio, buttermilk
STEAK CARPACCIO
18
raw beef, bulgur wheat, onion, mint
QUEEN’S MARQUE
VILLAGE SALAD (v)
14
olives, cucumber, tomato, feta
ROOT & SHOOT
TABBOULEH SALAD (v)
15
parsley, mint, turnips, citrus, tomato
AVOCADO FATTOUSH
SALAD (v)
16
crispy pita, radish, tomato, greens, pomegranate
add falafel 6 / lemon chicken 8 / salmon 15
ROASTED HEIRLOOM
CARROTS (v)
14
mint, orange, harissa, zhug, pistachio
SPANAKOPITA PIE (v)
24
spinach, feta, garlic, dill
PASTITSIO
28
beef & lamb ragoût, cinnamon, béchamel custard, housemade tubetti
GRILLED OCTOPUS
32
shawarma spice, nova scotian donair sauce
GRILLED SEA BASS
39
stewed white beans, peppers
YARMOUTH LOBSTER
39
spinach, fennel, labneh, fresh eriste noodles
ROASTED CAULIFLOWER
SHAKSHUKA
(v)
25
tomato caramelized yoghurt, dates, sumac, aleppo oil
NOVA SCOTIAN LAMB TAGINE
52
apricot, almond, raisin, roasted garlic, couscous
HALF LEMON CHICKEN
26
oregano, date molasses, charred onion
BEEF TENDERLOIN STEAK
25 / 55
3oz (85g) or 6oz (170g), lemon pepper fries, mushrooms
served with toum and harissa
MUSHROOM (v)
22
CHICKEN WINGS (5pcs)
18
BIFTEKI
19
JUMBO SHRIMP (3pcs)
42
SALMON (200g)
29
GARLIC BASMATI PILAF (v)
5
ginger, green onions
LEMON PEPPER FRIES (v)
9
thick-cut, toum
ROASTED HEAD CABBAGE
12
aleppo chili, anchovies, parsley
COUSCOUS (v)
9
zucchini, peppers, turmeric
BRAISED GREEN BEANS (v)
12
simmered with potatoes, tomato, oregano, sherry
(v) vegetarian
Please inform us of any allergies. We will do our utmost to accommodate, though we are unable to guarantee an allergen-free kitchen.
SEMOLINA CUSTARD
11
kataifi, pistachio, rose
LABNEH ICE CREAM
10
spiced plum, rose meringue
HONEY DONUTS
11
sesame, organic honey
Now open in Queen’s Marque! Book your table below and follow us @daryahalifax.
HOURS
Dinner
Tues–Thurs: 5–10pm
Fri + Sat: 5–11pm
Sun: 5–10pm
Bar
Tues–Thurs: 5pm–midnight
Fri + Sat: 5pm–1am
Sun: 5pm–midnight
Holiday Hours
Dec 24 & Dec 25: Closed
Dec 31: 5pm–late
Jan 1: Closed
Starting Dec 10:
Weekend Brunch
Sat + Sun: 11:30am–3pm
Please note that all available tables are listed on OpenTable.
Please consider another time if you are unable to find your requested reservation. Thank you for your understanding! Visit our contact page location and parking information.