From Tel Aviv, where his mum gave him his early cooking lessons, owner/ chef Michael Rantissi started an extraordinary culinary journey that took him to Paris, New York and several leading Sydney eateries. His dishes are laced with strong Mediterranean flavours and creative combinations of ingredients. This small, cosy restaurant exudes warmth and charm, and the friendly, professional wait staff add to the convivial atmosphere.
The menu features elements of Middle Eastern cuisine, modernised and adapted to use quality Australian produce. A delectable choice for entree is the pickled stuffed baby eggplants topped with walnuts and chilli, offering a unique combination of textures and flavours. From the tempting list of mains, the ocean trout moussaka with matbouha, tahini and eggplant is a standout. The fish is treated with the greatest respect, served rare, the scrumptious sauce of tomatoes and red peppers adding depth and flavour.
PSST! Rustle up a group of eight friends for dinner to feast on the chef’s selection sharing menu.