Chef and former asylum seeker Nayran Tabiei loves her job. She loves it so much she’s behind the counter on her birthday,beaming as she explains the cultural and personal relevance of her Syrian dishes.

If you can’t decide what to have from the breakfast menu,a special Syrian platter has a little of everything,from tahini-spiked ful and creamy baba ghanoush to scrambled egg and vibrant pink beetroot dip.

Come lunch,sumac-sprinkled musakhan chicken splashed with tangy pomegranate molasses is a refreshing alternative to a standard chook wrap,while eggplant stuffed with minced lamb and caramelised onion falls apart over fluffy long-grain rice.