Now a small network of restaurants, KAZBAH’s story started here in Balmain in 1998, when Penny and Zahi Azzi opened their first eatery. Head Chef Wasim Shaikh delivers Middle Eastern flavours guaranteed to please.
KAZBAH Balmain sticks faithfully to the original ethos, with brunch a particular speciality in this bright, light room lined with intricate tilework and open windows.
Start with a trio of dips served with fresh, crisp flatbread, before sampling sizzling hot seared chicken livers, dressed simply in olive oil, garlic and lemon juice. A salad of spicy dried shankleesh cheese comes on a bed of diced tomato, onion and cucumber, while the house speciality tabouli is heavy with grains and tart dried cranberries. Chargrilled chicken taouk features cubes of tender marinated chicken breast, skewered and grilled, with a pungent garlic sauce. There’s lamb, beef and fish on offer, too, while a pile of slow-cooked Casablanca lamb is a formidable plate to share.
PSST! Did someone say breakfast cocktails? From 10am, team your brekkie/brunch meal with one of KAZBAH’s clever concoctions – a Bloody Mary spiced with harissa or a bacon martini, anyone?