The menu is designed for sharing and diners are encouraged to order in whatever sequence they wish. The food is fun and approachable, with traditional recipes and flavours given a contemporary spin. Try beef cheek dumplings with burnt butter, chilli, yoghurt and pickles (a play on Turkish manti) or the Pogo Taco, slow-cooked lamb in roti bread.
There are plenty of plant-based dishes too, such as hummus with Fremantle king oyster mushrooms and roasted cauliflower with pine-nut skordalia (a Greek potato and garlic dip). If you have room for dessert, there’s Tunisian donuts, tahini truffles, and lemon tart cones made with kataifi, a thin vermicelli-like string pastry.
For drinks, expect local and international wines, Australian and Middle Eastern beers, and cocktails inspired by the food’s flavour profiles.
The pastel-pink fit-out by stylist Clare Ryan is light and inviting. There are 70 seats inside and 30 in the courtyard, with bi-fold doors joining the areas seamlessly.