Asha

The menu at Asha sits at the intersection of Middle Eastern, Mediterranean and North African flavours. The team – which includes Good Gilbert’s Wilson and Isabelle Shawyer – emphasises Asha’s food is not traditional Middle Eastern or Maghrebi fare, but modern Australian food that draws on their experiences and the flavours they love.

Opening menu highlights were lachuch, a spongy, pancake-like flatbread eaten regularly in Yemen, served with smoky eggplant and sour mushroom salsa. And herbaceous falafel with black sesame cream. Larger plates included lamb rump served with pearl and black barley.

Asha’s wine list is concise, (the extended list at Good Gilbert next door is available if you desire), but if you want something harder, go for something like the Lavender Sour or a Spicy Watermelon Marg, which you might pair with a dessert of olive oil cake with blood orange salad, pistachio halva and ashta (a Middle Eastern clotted cream). Asha’s tea-based non-alcoholic cocktails are worth trying – even if you’re not abstaining.

The space keeps it simple with intimate seating, neutral tones and a partition and split-level breaking up the long and narrow room for extra cosy vibes. Keep an eye out for the bathroom wallpaper, which goes the other route, with a vibrant, colourful pattern inspired by the art and architecture of Morocco.