Phone: (02) 9326 5347
Popular Lebanese in Randwick
With the new renovations complete Lebanon and Beyond is at least 3 times larger now but you'll still need to book a table, especially on a Friday and Saturday night when they always seem full. To keep the ordering simple you could go for their Chef's or Vegie Banquet for only $28 but if you're a bit more adventuress then pick you own dishes and you might end up paying about the same and hopefully trying a few more things if you have a large group of 8 or more. Our dining party of 7 ended up paying $25 each and we probably over ordered by 1-2 dishes because the portion sizes were fairly generous. The complimentary appetiser of flavoured corn kernals, pickled cucumber and olives will get your taste buds started while perusing the menu. The moist Tabbouli ($17 large) is a must with a Mix Dip Plate ($20 large) of hommous, babaganoush and labne. The babaganoush could be more smokey and robust in flavour for my liking but all goes well with the Lebanese bread as a starter. The crispy shelled Lady Fingers ($12) are presented differently to what I was expecting but makes them even more appetising. My search for Sydney's best Falafel ($10, 5 pieces) still resides at Jasmin's in Punchbowl but they're freshly cooked here and fairly large — I tend to prefer slightly smaller falafels so there's more balance of the outer crunchy shell with the inner minced chic peas.
The Bahtra ($17 large) of warm potato salad is enormous and we should have ordered just a small, even for 7 people. Spinach Pies ($12) are cut like the lady fingers but the tables preference was the lady fingers. Kafta ($18, 6 pieces) was fairly moist and tasty as hoped and Garlic Chicken ($20, 6 pieces) comes with garlic sauce which isn't as strong as what you'll find at Summerland in Bankstown. I really enjoy the dressing on the fresh side salad it comes with. Eggplant cooked with mince lamb ($16) comes with pine nuts and spices in a chef's special sauce. It's quite delicious and one of my favourites on the night. Lebanese-Cabbage rolls ($14) are pretty juicy and filled with rice, mince meat and spicers, cooked in a special lemon based sauce. With little room left I probably didn't appreciate the Shawarma ($20) as much as the others did.
For dessert the Turkish Delight ($4) will get you two pieces of a sugary hit and the Backlawa ($3) is nice although they don't quite match the Efendy versions I prefer. The large bowl of Bouza ($8) containing three generous scoops of Lebanese ice cream looks strangely similar to Neapolitan ice cream with the added joy of crushed pistachios. To finish you can't go wrong with the Cinnamon tea ($2.50) or Orange Blossom tea ($2.50) which is clear and funnily looks just like hot water. The Lebanese coffee ($2.50) is somewhat bitter, slightly gritty and pretty strong as expected. Service was friendly and surprisingly efficient for such a large restaurant located in 3 separate rooms. Toilets are located in the central hotel corridor which separates the dining rooms.
PROS: Nice renovations, Decent portions, Friendly and efficient service, Reasonable prices when sharing dishes in a group
CONS: Very popular so book ahead, Street parking can be limited but it's free
MUST TRY: Tabbouli, Lady Fingers, Eggplant cooked with mince lamb
Tabbouli: Lebanese traditional salad consisting of parsley, tomato, onion, crushed wheat, mint in a lemon and olvie oil dressing ($17 large)
Lady Fingers: Delicious pastry filled with mince meat, pine nuts and tasty cheese, fried and served on a bed of lettuce ($12)
Falafel: Spicy balls consisting of minced chic peas and fava beans, special herbs and spices, deep fried and topped with tahini sauce, tomato, parsley, pickles and paprika ($10)
Bahtra: Warm potato salad sautéed with onion and garlic, spices and coriander, in a lemon dressing ($17 large)
Spinach Pies: Delicious pastry filled with spinach, tomato, onion, carrot and fetta cheese, fried and served on a bed of lettuce ($12)
Kafta: Chargrilled mince lamb with parsley, onion and spices. Served with salad and tahini sauce on side ($18)
Garlic Chicken: Chunks of skewed [skewered] chicken breast, marinated and chargrilled. Served with garlic sauce and salad ($20)
Sheikh El Meishi: Eggplant cooked with mince lamb, pine nuts and spices in a chef's special sauce. Served with rice ($16)
Malouf Bel Lahme: Lebanese-Cabbage rolls filled with rice, mince neat [meat] and spicers, cooked in a special lemon based sauce ($14)
Shawarma: Thin strips of lamb, marinated and chargrilled with onion and tomato, topped with tahini sauce, parsley, pickles, tomato and paprika ($20)
Backlawa: Traditional sweet consisting in layers of fillo pastry, filled with crushed nuts and topped with crushed pistachios ($3)
Cinnamon tea ($2.50)
2nd dining room
Designed for comfort?