There's a sense of occasion dining at Abla's. It's not that it's a lavish setting. Quite the opposite. the modestly furnished,brown-carpeted dining rooms are homely. It's that this place is such a hospitality landmark. Here since 1979,Abla Amad is still in the kitchen and still doing a round of the floor to inquire after her guests'contentedness. Abla's is about sharing,and,on Friday and Saturday the 12-course banquet (vegetarian option available) is compulsory for tables of three or more. Otherwise,you and your table-mates can pick through a long list of mezze,including delicate rice-stuffed silverbeet rolls,charry baba ghanoush,spicy lamb sausages and juicy chicken wings. On the mains,Abla's signature'chicken and rice'is a ring of rich minced-lamb rice,pressed with pieces of cinnamon-scented chicken and topped with toasted pinenuts. Grilled lamb skewers,served with tabbouleh in a lettuce cup,are reliably tender. It's dependable,traditional Lebanese food,and about time Abla's was heritage-listed.