On the suburban high street outside this family-owned restaurant, all is quiet except for buzzing cicadas, locals wandering around and a train pulling into the sleepy station. But inside, this western Sydney gem is lively with diners gathered around tables so laden with sharing dishes, there’s barely room for side plates.

Garlicky baba ganoush, hummus and labneh are swirled over plates and glistening with olive oil. There are big brekkies too, delivering eggs, shanglish (fermented cheese) and sujuk, and dishes of just-rolled dolmades. There’s also fattoush, of course, and a finely diced, lemony tabouli.

The mixed-plate main is piled high with tawouk chicken kebabs, shanglish, bulgur and lamb kibbeh, and crisply fried falafels. And every order comes with sides.

There’s soft Lebanese bread, plus the classic accompaniment of zingy hot-pink pickled turnips, sliced tomatoes, white onions and pickled capers. Clearly, it’s food for sharing. For more evidence, note the lack of two-tops: tables are set for four, ready to be pushed together to accommodate a crowd.

Dine in for the best experience – but know you can take away if you need.