14.5/20How we score
Middle Eastern$$$$
Chef Ali Snoubar co-founded Al Shami in 2014,and it’s one of the few Sydney restaurants that specialises in Syrian cuisine.
The dining room is a bright and welcoming place,and while the tables and chairs are somewhat no-frills,there’s an impressive marble fountain that wouldn’t be out of place in an Arabian embassy.
Menu essentials include fried kibbeh,presented as little spice-powered parcels of minced lamb and pine nuts with a nutty burghul wheat shell;shakriya,a hot bowl of garlic and olive oil-slicked yoghurt smothering one formidable lamb shank;deep-fried cheese-filled sambousek;and the mixed plate featuring grilled sticks of marinated chicken and kofta,plus tabouli,hummus,toum and a punchy baba ganoush.
If Snoubar isn’t in the kitchen,he’s likely chatting to regulars and offering guests complimentary tea. Hospitality at its finest.
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