A Lebanese gem attracting plaudits from both residents and visitors, who heap particular praise on the multitudinous mezze. Patron chef Greg Malouf is something of a celebrity in Australia where he is credited with changing the perception of Lebanese food on account of his contemporary spin and flair. Take skewered prime wagyu beef grilled with chilli on coals or butterflied pacific prawns with preserved lemon and chilli shatta. Unmissable baba ganoush and spicily sauced lamb pie counterpoint nicely with hazelnut falafel served with pickled turnips and yogurt tahini sauce – all from the mezze offering. And chicken livers are the best in town. If sweet finishes are your bag save room for the baklava. The wine list is short but good, dominated by France and the Bekaa Valley. High-spec fit-out adds to its appeal. All presented in an agreeably relaxed atmosphere. Service is charming and informed.