By June Ramli
Sydney, June 6: After first sampling Al Aseel’s dishes at the recent launch party at The Paper Mill in Liverpool, I found myself craving more.
The flavours lingered long after the event, and I knew I had to experience the full offering — straight from the source.
So on a chilly Friday night over the long weekend, I made my way to Al Aseel’s restaurant in Alexandria.
Although it’s not their flagship (that title belongs to their original Greenacre location, which opened in 2002), the Alexandria venue is one of several across Sydney that continue to deliver the brand’s award-winning Lebanese cuisine with style and substance.
Finding parking was a bit of a challenge, as the area is lined with car dealerships and not much designated space. But with a little patience, I managed to score a spot on the street — and from the look of the crowd, I wasn’t the only one making an effort to be there.
Despite being tucked away among rows of sleek car dealerships — including Tesla — the restaurant was buzzing.
The crowd outside hinted at what was waiting inside: warmth, flavour, and familiarity. It reminded me of a tucked-away gem in London’s Knightsbridge — elegant, lively, and effortlessly multicultural.
From the moment we stepped in, the service was impeccable. Greeted instantly with a smile, we were offered still or sparkling water and promptly handed menus.
There was no need to flag anyone down — the wait staff were attentive, efficient, and genuinely warm. Tony, the manager, made a point of visiting every table, taking orders, chatting with guests, and making sure everyone felt welcome — a rare touch that elevated the whole experience.
For dinner, I tried the lemon chicken paired with fragrant turmeric rice, lamb shawarma, and the ever-popular baba ghanoush dip.
The falafel arrived first — golden, crispy, and still steaming. Tony told us it’s one of their top sellers, and I could see why.
Each bite was a perfect balance of crunch and spice.
The lemon chicken was tender and citrusy — comforting, with just the right amount of tang. The lamb shawarma was rich and satisfying, while the baba ghanoush had a smoky smoothness that pulled everything together beautifully.
To finish, we indulged in their towering five-layer chocolate cake — a rich blend of sponge, mousse, and hazelnut ganache — perfectly paired with a strong cup of Lebanese coffee, served Turkish-style without sugar.
Though Al Aseel is a halal restaurant, they do serve alcohol for their non-Muslim patrons — a nod to the brand’s inclusive and modern dining approach.
All in all, the ambience, food, and service made for a memorable evening. It’s not just a meal — it’s an experience worth repeating.
Editor’s note: The writer was invited to enjoy a complimentary meal for two in exchange for an honest review. If you know of a halal restaurant in Sydney that you’d like us to try next, email us at editor@dailystraits.com.
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