Lamb fillet tartare with pieces of soft Lebanese bread. Photo: Wendy Johnson

Foul Mudammas, a mixture of chickpea, fava bean, garlic, lemon and olive oil. Photo: Wendy Johnson

Dark-coloured Lebanese sausages made with pomegranate molasses. Photo: Wendy Johnson

Piping hot, the fried potato Potato Harra cubes were mixed with coriander, garlic, chilli and zesty lemon juice. Photo: Wendy Johnson

Spring rolls with salty cheese and basterma. Photo: Wendy Johnson

“The food is the true star at Azima, backed by knowledgeable and efficient service. We popped by for lunch and left excited, having worshipped every dish” writes dining reviewer WENDY JOHNSON.

Azima, a new Middle Eastern restaurant, has creative brains behind it. 

Long-time and passionate hospitality entrepreneur Adam Elchakak (Inka and Koto) has joined culinary forces with hospitality consultant George Khoury to shine the spotlight on authentic, vibrant Lebanese food. 

Azima has a prime position on City Walk (where Brunello was located) and refinements to the interior include a wonderful display of pottery along one wall and soft elements such as comfy cushions. 

The food is the true star at Azima, backed by knowledgeable and efficient service. We popped by for lunch and left excited, having worshipped every dish. Our choice was to share hot and cold mezze so we could take a Lebanese journey, and it was a rewarding path.

The lamb fillet tartare ($26) was exceptional. We took the advice of our server and stuffed tartare into pieces of soft Lebanese bread, next adding thin slices of crimson red onion, green chilli and fresh mint. We rolled everything together and loved how every bite was a mega burst of flavour.

Equally delicious were the handmade spring rolls with cheese and basterma ($21). The salty cheese was gloriously chewy, and the cured meat added wonderful spice and interest.

Loaded with goodness was the Foul Mudammas ($15), a healthy mixture of chickpea, fava bean, garlic, lemon and olive oil. The dish is a testament to how vegan dishes can be innovative and how simple, quality ingredients can be so rewarding

Also from the hot mezze section of the menu, we ordered Lebanese sausages. These dark-coloured, thin beauties were perfectly moist and made with lip-smackingly good pomegranate molasses ($24). The concentrated pomegranate juice, common in many Mediterranean, Middle Eastern and North African cuisines, works so well in sweet and savoury dishes. 

Accompanying our sausages was the Potato Harra dish ($24). Piping hot, the fried potato cubes were soul-satisfying. The potato was mixed with coriander, garlic (not overpowering), chilli (nicely balanced) and loads of zesty lemon juice, another vegetarian celebration.

Our Chateau Ksara Chardonnay 2020 was a dream drop… this full-bodied, creamy wine matches perfectly with Lebanese cuisine. The famous Chateau, in Beqaa Valley, Lebanon, has been making wine since 1857. We told our server we were keen to try a Lebanese wine, and this was a superb recommendation.

Azima’s mains start at $32 and a grill platter with six pieces is available for $68. The Mansaf – spiced rice, bread, slow-cooked lamb, sun-dried yogurt and nuts is $80. Salads include tabouli ($18), Fattoush ($20) and an intriguing-sounding beetroot watercress with tahini and yogurt ($18).

Azima offers several banquet options, ranging from $70 to $140 a person. Group bookings of eight or more must select one of these set menus.