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$75  + Tip/Tax
Tue, 6/16
5:15 PM & 7:45 PM
Wood Creek

Roya

5-Course Modern Persian Tasting Event

Austin has waited a long time for a Persian restaurant of real distinction and, as of this past February, it now has one in Roya. This North Austin eatery jumped right onto Eater’s List of “Best New Restaurants” and Infatuation’s List of “Most Exciting Openings.” Helmed by Amir Hajimaleki, who grew up in Austin and is also the Chef/Owner of District Kitchen + Cocktails, Oasthouse Kitchen + Bar, and Keepers Coastal Kitchen, Roya, which means “vision” in Farsi, offers a seasonal menu that honors Iranian heritage while taking full advantage of locally sourced ingredients. Consider dishes like the wild mushroom borani, made with garlic labneh, fire-roasted mushrooms, pine nuts, and taftoon, and a melt-in-your-mouth chenjuh kabob, featuring Australian wagyu, fenugreek seasoning, and tarragon chimichurri. And it’s all served up in a stunning setting of deep-blue hues and sleek design elements, including Persian tiles, exquisite rugs, and custom works by Azerbaijani artist Alexei Antonov and local Austin artist Ed Booth. “Chef Hajimaleki’s latest concept dazzles with mouthwatering kabobs, inventive cocktails, and moody interiors,” raves Austin Monthly, so this is one that you will not want to miss!

About the Host:

Amir Hajimaleki

Chef/Owner

Born in Tehran, Iran, Chef Amir Hajimaleki moved to the United States at the age of eight, bringing with him a deep appreciation for Persian culinary traditions that continue to influence his cooking. After completing formal training at the Texas Culinary Academy (a Le Cordon Bleu program) he co-founded his first restaurant, District Kitchen + Cocktails, alongside his brother Ali. His additional concepts include Oasthouse Kitchen + Bar, Keepers Coastal Kitchen, and Roya.

The Lineup

All courses will be individually plated. This menu will be Shellfish, Egg, Peanut & Soy Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Wild Mushroom Borani

    garlic labneh, fire roasted mushroom, black garlic chili oil, pine nut, taftoon

  2. Copper River Salmon

    smoked trout roe, ghalieh sauce

  3. Duck Breast Fesenjoon

    duck breast, pomegranate walnut sauce, persian jeweled rice

  4. Charcoal-Fired Lamb Chop

    sour plum jus, potato tahdig

  5. Sholezard

    saffron-rose rice pudding, pistachio, almond, cinnamon

Roya

7858 Shoal Creek Blvd Suite C

Austin, TX 78757

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Roya will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians: There is Salmon and Roe/caviar in Course 2, Duck and Chicken Stock in Course 3 and Lamb in Course 4. Substitutions will be provided.

  • Pescatarians: There is Duck and Chicken Stock in Course 3 and Lamb in Course 4. Substitutions will be provided.

  • Gluten: There is Gluten in Course 1. Substitutions will be provided.

  • Dairy:
    • Butter: Butter is in Course 2, Course 3, Course 4, Course 5. Substitutions will be provided for Course 5 ONLY.
    • Milk/Cream: Milk/Cream is in Course 1, Course 5. Substitutions will be provided
    • Yogurt: Yogurt is in Course 1, Course 3, Course 4. Substitutions will not be provided

  • Shellfish: This menu is shellfish-free.

  • Fish: There is Salmon and Roe/caviar in Course 2. Substitutions will be provided.

  • Eggs: This menu is egg-free.

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: There is Pine Nut in Course 1, Almond, Pistachio and Walnut in Course 3 and Almond and Pistachio in Course 5. Substitutions will be provided for Course 5 ONLY.

  • Alliums: There is Chive and Garlic (Cooked) in Course 1, Garlic (Cooked), Scallion (Cooked) and Onion (Cooked) in Course 2, Garlic (Cooked) and Onion (Cooked) in Course 3 and Chive, Garlic (Cooked) and Onion (Cooked) in Course 4. Substitutions will not be provided.

  • Mushrooms: There is Oyster, Black Trumpet and Beech Mushroom in Course 1. Substitutions will be provided.

  • Soy: This menu is soy-free.

Handicap Accessibility:

This restaurant is handicap accessible. If applicable however, Contact Us with your needs to ensure proper accommodations.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.