Middle Eastern restaurants in Melbourne
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A
Rumi
A fabulously well-considered place that serves up a mix of traditional Lebanese cooking and contemporary interpretations of old Persian dishes. The sigara boregi (cheese and pine-nut pastries) are a local institution and tasty mains like meatballs are balanced with a large and interesting selection of vegetable dishes. From Carlton, continue north along Lygon St into East Brunswick.
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B
Maha
Get your reservation in for a meal at this sexy subterranean space. It pays homage to the richness and complexity of Middle Eastern and Eastern Mediterranean cooking, but is done with a light, modern touch. Chef Shane Delia's Maltese heritage gets a look in too – rabbit is only off the menu when it's not in season.
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C
Mo Mo
Adjoining rooms in this celebrated restaurant are reminiscent of a ducking-and-weaving market bazaar, minus the mayhem. Mo Mo's austere service and tiled terracotta interior envelope well-spaced linen-dressed tables. Celebrity chef/author Greg Malouf's deservedly excellent reputation is built on his ability to prepare authentic ingredients with deft wizardry. Uncrinkle your going-out clothes for a night here. Enter from George Pde.
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D
Deanery
This stylish converted car park has been architecturally designed for city dwellers (with limited space) to park their wine collections. The Deanery also has its own humbling selection of wines for walk-ins, which rates among the city's best. Though the focus is on wine, food is more than an afterthought, with a range of modern bistro meals with a Middle Eastern bent on offer.
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E
Mama Ganoush
This is Middle Eastern food that remains true to its roots while being modern and new. The space is full of delicate arabesque screens; the kibbes, tagines and puddings are full of thought, passion and flavour. It’s run by the brother of renowned chef and writer Greg Malouf, Geoff, and he also knows a thing or two about Levantine flavours.
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F
Mecca Bah
This opulent hexagon-shaped restaurant serves Turkish pizza and a selection of mezze all day. Their mains – mostly tagines and grills – are hearty and spicy (welcome when the wind is whipping up the bay outside), as are the open Bedouin-style fireplaces.
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