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Feast of Merit
L'avis de Gault&Millau
Executive Chef Ayhan Erkoc previously worked at Celsius in Adelaide and has since moved to Melbourne, where he now oversees the menus for both Panama Dining Room and Feast of Merit.
This charming venue has an unfinished industrial feel, with exposed brick walls contrasting nicely with the abundance of greenery. The mood lighting ensures the restaurant transitions easily from daytime to a more intimate evening service.
Influenced by Middle Eastern cuisine, with an emphasis on share-plate dining, the menu might be short, but the dishes pack a punch of flavour. Croquettes are given a Middle Eastern twist – an outer casing of kibbeh surrounds a centre of mozzarella tangled up with pine nuts and raisins for sweetness, with garlic aioli on the side. From the mains, try the tavuk – Middle Eastern fried chicken – with a crunchy cumin and turmeric-infused batter well paired with a pickled carrot and mint salad. Lovers of heat will relish the challenge of the shatta, a hot jalapeño paste.
PSST! Try the banquet for a selection of Feast of Merit’s most popular dishes – great value at just $55 per person.
Reviewed for the 2019 Guide