REVIEW
Bring an open mind to this benchmark for innovative Levantine cooking. You'll experience familiar flavours in novel ways and encounter ingredients not found elsewhere, thanks to tireless chef Adam Wolfers. Everywhere you look there's texture and fresh angles to explore, from the excellent breads all the way through to a wild-fennel parfait with mangosteen and fig for dessert. The drinks list is nimble, nailing the formidable task of delivering smart matches with ease. A warqa tart freights cubed bluefin tuna crudo topped with salmon pearls, while Hervey Bay squid arrive grilled, paired with pungent mustard-seed sauce and toasted chickpeas for crunch. Sweet Noosa scallops on the half shell find favour in brown butter laced with Aleppo pepper. Kibbeh nayeh, made with wagyu beef, comes out on a crisp sunflower biscuit, the glossy raw meat finished with murrī, a salty ferment dating back to medieval times. This is mould-breaking Middle Eastern at its best.
ABOUT
Chef Adam Wolfers
Price guide $$$
Bookings Recommended
Wheelchair access Yes
Price guide $$$
Bookings Recommended
Wheelchair access Yes
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way. To learn more about the process, click here.
