The award winning Kazbah Group have embarked on a new culinary adventure right in the heart of Potts Point called Kazbah Souk. This new Potts Point venue offers diners a formal dining space, cocktail bar and Arabian bakery for quick breakfast and lunch bites, house-made breads and delicious traditional Arabian sweet treats.
Strong yet quite refreshing, our talented bar tender certainly knows how to make a fantastic cocktail.
Baba Ganoush with Flat Bread
We started the night off with one of Kazbah’s most famous dips, this one a smoky baba ganoush that really got the taste buds going for what was to come.
Home made citric & sumac marinated Tasmania salmon $17.00
Very interesting dish, the salmon is marinated and cured giving it an incredibly creamy texture. The seasonal citric salad and cherry vanilla tomatoes were excellent balancing out the strong savouries with light and cleansing sweetness.
Char-grilled fresh sardine kebab $17.00
Beautifully simple, these sardines were crispy and juicy with a pungent marinade of fresh chilli, parsley, olive oil and lemon.
Grilled Local Octopus Legs $19
Paired with a zesty lemon mashed potatoes and deep fried baby spinach leaves, these were easily the softest octopus legs I’ve ever eaten. I don’t know how the chef cooked or prepared them to get them as tasty as they are. All I know is that he must be a genius.
Hokkaido Scallops Carpaccio $19
A nice seafood option to start with, these premium hokkaido scallops were cut paper thin and matched with a green apple with black truffle olive oil dressing. With every bite the intoxicating aroma of the truffle oil fills your nose, complementing the light buttery taste of the scallops.
Deep fried whole baby barramundi $36.00
Woah momma! This was some seriously decent fare. The whole fish was conveniently cut into bite size morsels then crispy fried. Perfect to pop in your mouth, the fish was firm and flaky and worked well with the tahini cream, garlic, parsley and fresh chilli.
Free-range chicken & lobster tagine $42.00
Brilliantly spiced with the flavour, colour and aroma of saffron, and while I’m usually a sucker for a soft lamb tagine, I decided to go for the lobster and chicken just to mix things up. I was very pleased. The lobster meat was generously succulent with its subtle flavour permeating throughout the dish. The chicken was very tender falling to bits at the touch of the spoon.
Kazbah Bomb $14.00
Kazbah’s signature dessert, this delicious spin on a bombe alaska was both theatrical and down right delicious. Served flamed with current vodka, Turkish delight ice cream, sponge, soft meringue and blueberries.
Chocolate Bunyols $14.00
Errrmagawwwd! If I thought I was full after all that then my second stomach must have kicked in once these reached the table. Chocolate doughnuts filled with rich liquid chocolate. This was really something special and therefore should not under any circumstances be shared.
After our excellent meal, we wandered deeper into the venue to the ‘Back Bar’. An intimate space that can be available for private parties or just to chill for a nice drink or sit back with a shisha and smoke the night away. We did both.
Using molasses soaked porous rocks this shisha actually contains no tobacco, emitting only water vapour in a variety of tasty and aromatic flavours. Definitely worth a try.
This family run business first opened their trademark restaurant, Kazbah on Darling Street in Balmain over 15 years ago in 1998. Since then, the Kazbah Group has opened locations in Coolangatta, Darling Harbour, Miranda and Top Ryde.
2 Hungry Guys dined as a guest of Kazbah Souk