We escaped to Surry Hills for a work colleague farewell - and for about $30 per head, this wasn't such a bad feast.
The lighting in quite dim, and seating is mainly cushions and throwovers with traditional textiles. It is not flashy looking or buzzing with people - probably a regular eat-out for locals moreso than passer-byers.
To make life simple, we ordered the set menu - a sampler of all the Lebanese greats!
First up we were greeted with baskets of Lebanese bread, plates of hommous dip and bowls of tabouli. I spread the hommus on the bread and top with tabouli and the eat to get optimum flavour.
Pictured below: an assortment of pastries and falafel. There was a spinach pie, lady fingers (pastry containing minced meat), falafel (chick pea patty, fried to form crunchy dark brown coat), a minced lamb-falafel (the oval shaped looking falafel - forgot the official name). The chickpea falafel was particularly good!
Below: Vineleaves and cabbage rolls - a little on the exotic side. The vineleaves were definitely really sour - beware as the taste is a very strong hit! Cabbage rolls are the light coloured ones - and both rolls were filled with a rice.
Below: Chicken and lamb shish kebabs - aromatic char-grill flavour, but the meat was slightly on the dry side. It was quite unusual for them to use chicken breast meat - usually shish is made with more tender fillets such as thigh.
