Zurouna

Wow, what a find. Our party of four loved it here. Beautiful fresh tasty modern Lebanese food. We couldn’t fault it for taste, value and service. Everything was good — tabouleh, felafel, eggplant with pomegranate, vine leaves, calamari, etc, etc — topped off with the desert tasting plate and a coffee. Really lovely flavours and so nicely prepared and presented. We thought it was very reasonably priced and such good value. The service was very pleasant and efficient. We also liked the fit out of the restaurant. Bravo. Loved it. We’re aiming to return very soon.

Zurouna is a stylish Lebanese restaurant located on the equally stylish South Yarra stretch of Toorak Road. It has a balcony out front with seating for a dozen or so people, and as it was pleasantly warm I ate out there.
In a cocktail sort of mood so started with a Tides of Beirut — Arak, Cointreau, Ginger ale and lemon juice. Very refreshing and the Arak gave it a real licorice kick. Good value at $ 14.
I’m definitely a grazer when it comes to food so rather than ordering a main I opted for two entrees. First up was kibbeh which is one of my favourite Lebanese dishes — delicious little footballs made from minced lamb, cracked wheat and pine nuts served on a bed of rocket with a side of yoghurt. Wrapped up in a piece of pita bread, this makes for great finger food and with three pieces for $ 12 good value to boot.
Next was Zaa’ter calamari, grilled and served on more rocket with fresh pomegranate. This was quite good but nothing out of the ordinary. I was hoping for something a little spicier. Generous serve for an entrée and I wasn’t able to finish it all.
Overall, good value for money, good location and the lady who served me was attentive and friendly. Worth a five minute detour from Chapel Street if you’re in the mood for Middle Eastern cuisine.

For several years now, I’ve been hoping a proper Arabic restaurant would open up in my area — one where I can get not just snacks like kubbeh and falafel, but actual lunches and dinners like the ones I’d prepare with my family. As of this month, my prayers were answered in the form of Zurouna, the newest Middle Eastern addition to South Yarra.
In a word, Zurouna is sensational. It is authentic, diverse (representing Levantine but also North African cuisine as well), elegantly but accessibly fitted out with Middle Eastern lamps and mosaic patterns, and accented with really lovely staff.
A rundown of what we ate:
Moutabbal — smooth, smoky eggplant dip perfect for scooping up with the fresh and fried Arabic bread that is constantly replenished.
Za’atar calamari — coils of tender, za’atar-sprinkled grilled squid, with rocket, simple lemon and olive oil dressing, and fresh pomegranate seeds. Perfectly cooked, not a hint of chewiness.
Ma’anek — lean Lebanese-​style lamb sausages with olive oil and parsley. Not greasy, gristly or gamey at all, just how they should be.
Lamb shank with freekeh and yogurt — there was no shank that day, so we had shoulder instead which was sensational. Exceptionally tender lamb with nutty toasted freekeh (green wheat) and garlic yogurt. Middle Eastern home cooking at its best.
Chermoula prawns — four chargrilled king prawns, marinated in North African chermoula (a beautiful garlic, coriander, parsley and cumin sauce) topping an equally aromatic cous cous salad.
Chicken tagine — tender chicken breast simmered in a spicy harissa tomato sauce with plump olives, chick peas and peppers. Served with almond rice on the side, this was my husband’s and sister-in-law’s favorite of the night.
Baklava, turkish delight and fairy floss, plus mint teas for dessert. They have very authentically added a cinnamon stick to each glass of mint tea, a classic flavor combination of North Africa. Let the mint steep in the pot, then swirl your cinnamon stick around gently for a minute to infuse. Remove and drink.
I was NOT expecting this when I saw the «coming soon» sign a few weeks ago. Traditionally this particular property has been filled and abandoned by lackluster restaurants. Zurouna is beautiful and here to stay, the kind of place that makes me so proud of my culinary heritage.