Its split dining areas almost mirror each other. Outside there’s a laneway area adorned with hanging plants. Inside is a texture-rich main bistro, where uneven wooden slats outline the chef’s pass. Handmade Moroccan tiles, brick, marble, brass and copper all work seamlessly together to create an immersive atmosphere.
The menu abounds with innovative Middle Eastern dishes, from staples such as the moreish Bekaa Wings with kishk yogurt and rose, to earthy cauliflower fried over coals with tahini, smoked almond and pomegranate. Diners are encouraged to share, which makes sense given how extensive the menu is.
The drinks list has no particular direction, but it is just as comprehensive and thought-out. There’s a playful mix of classic and contemporary cocktails, aperitifs and beers, but it’s the wine list that really shines. The modern approach includes a range of skin-contact wines from young Australian winemakers, along with exciting selections from the Bekaa Valley in Lebanon (paying homage to the renowned wings).
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