“What is most important to us is that we provide an accurate representation of Middle Eastern food and culture at the restaurant. We want our diners to enjoy coming to Almond Bar and see it as an experience. We aim to give people a greater understanding of what is at the cornerstone of Middle Eastern culture – and that is hospitality. To make people feel as though they are stepping into your family home each and every time they visit.”

Kharouf bi kishk (ten-hour slow-roasted lamb shoulder); ocean trout basturma (Petuna Ocean Trout with goat’s milk, labneh, slivered almonds, and baby red radish); and pumpkin kibbeh (pumpkin and bulgar shell with split chickpeas, capsicum, onion, carrot, mixed spices, and tomato relish).

Almond Bar channels the Syrian background of sisters Carol and Sharon Salloum with its deep ethos of hospitality. The café celebrates its local surrounds, too: greens come from their parent’s backyard, and Ashbury Honey supplies the sweet stuff from a few postcodes away, near their sister café 3 Tomatoes.

Everything is local, free-range, and sustainable where possible, and, with no coolroom to rely on, each ingredient gets maxed out. In Middle Eastern cuisine, it’s just as natural to use secondary cuts of meats as it is vegetables.

“A traditional meal experience that’s both personal and exotic.” –Candice Chung, goodfood.com.au