Potts Point is home to Levantine restaurant Ceru, run by chef Tom Kime (formerly of sustainable seafood restaurant, Fish & Co). Following a series of successful pop-ups in London, Ceru is on the ground floor of the Larmont Hotel. Designed to reflect the venue’s Eastern Mediterranean influences, the light, airy interior is finished in cerulean blue and lemon yellow accents and reclaimed-wood furnishings to create a laid-back atmosphere.
Inspired by Kime’s travels around the Levant region, dishes are influenced by the cuisines of Turkey, Syria, Lebanon, Cyprus, Jordan and Israel. There is a focus on authentic ingredients and ancient spice blends that have been reconsidered for a modern-day audience. All dishes are designed to share and many are gluten free. Many are also paleo, vegan and vegetarian friendly.
Standouts include a crisp apple, mint and pomegranate salad served with green chilli, lemon juice and roasted pine nuts. There is a slow-roasted lamb shoulder with shawarma spices, mint and pistachio dressing. Kime is passionate about the provenance and ethics of produce, reflected in a chemical-free, biodynamic wine list, as well as a range of homemade lemonades, freshly squeezed juices, local craft beers and organic coffees.