Jun 30, 2017 Restaurants
Beirut
Smart Dining—Modern Middle Eastern
Hessian drapes, distressed brown leather chairs, glossy blackened wood, and matte bronze and gold food plates that at night accentuate the glow of tabletop beeswax candles give Beirut’s dining room a feeling of rustic opulence. This sets the tone for Sam Campbell’s menu of refined, deconstructed interpretations of Middle Eastern classics. From Persian flatbread with whipped garlic and harissa — each element presented separately like paint waiting to be mixed — to sculptural, peppery kingfish kibbeh nayeh with upright slivers of pear and radish, aesthetics rival flavour for originality. Add to that pitch-perfect service, a list of worldly wines categorised by finish and flavour rather than variety, and palate-cleansing shrubs (flavoured drinking vinegars with or without alcohol) and dining at Beirut is a truly transporting experience.
A favourite dish
Kingfish kibbeh nayeh, white and yellow turmeric, citrus, honey and pink peppercorn.
What it offers
Shared-plate options / Good for vegetarians / Free-range chicken and/or pork / Bar / Craft beer selection / Good cocktails / Good seating outside / Takes large groups
Hours—B L Mon-Fri; D Mon-Sat
Bookings—Yes
Price—$
Seats—70
Chef—Sam Campbell, executive chef; Alexandre Vallée, head chef
CENTRAL CITY
85 Fort St
Ph 367-6882
beirut.co.nz
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