14/15 James St
Fortitude Valley QLD 4006
3 November 2018
Cuisine: Middle Eastern

15.5/20 (GFG 2019)
Head Chef:
Ben Williamson
| Small: | Burghul cracker, pork rillettes, coal infused hummus, finger lime, eggplant ash |
| Lamb sweetbread skewer, pinenut tarator, pickled celtuce, chive flowers | |
| Cold: | Cherry tomatoes, smoked almond tarator, pickled garlic, salted barberry, riberry |
| Bekaa wings, kishk yoghurt, rose | |
| Big: | Coal-roasted octopus, green strawberries, butter, almond, chilli and smoke |
| Fried cauliflower, ras el hanout, tahini, pomegranate, smoked almond | |
| Suckling pig, fermented pumpkin, raisin, barberry, macadamia, burnt butter, mint | |
| Slow-roasted brisket for two with seasonal accompaniments | |
| Dessert: | Turkish apple curd, whey ice cream, charred apple, oat wafer |
| Sahlab cream, unripe strawberry sorbet, crushed pistachio, berries | |
| Charred pear ice cream, roasted white chocolate, cardamom biscuit, pickled pear |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 8.2 | 8.5 | 8.5 | 7.5 | 7.5 | 8.0 |
Restaurant
Group Shot
Burghul cracker, pork rillettes, coal infused hummus, finger lime, eggplant ash
Lamb sweetbread skewer, pinenut tarator, pickled celtuce, chive flowers
Cherry tomatoes, smoked almond tarator, pickled garlic, salted barberry, riberry
Bekaa wings, kishk yoghurt, rose
Coal-roasted octopus, green strawberries, butter, almond, chilli and smoke
Fried cauliflower, ras el hanout, tahini, pomegranate, smoked almond
Suckling pig, fermented pumpkin, raisin, barberry, macadamia, burnt butter, mint
Slow-roasted brisket for two with seasonal accompaniments
Turkish apple curd, whey ice cream, charred apple, oat wafer
Sahlab cream, unripe strawberry sorbet, crushed pistachio, berries
Charred pear ice cream, roasted white chocolate, cardamom biscuit, pickled pear