Middl Eastern meets Tassie is what you’ll get at Syra, Salamanca Square’s newest restaurant.
Inspired by their many visits to Maha; Shane Delia’s restaurant in Melbourne and growing up eating middl Eastern food, the owners wanted to bring something new to Hobart.
They have taken what they see as the best elements of the food they ate as kids and modernised it, that’s where Tassie’s beautiful fresh produce comes into play.
This Girl went for a catch up with two very dear old workmates and we were very happy when offered the Chef’s Selection, no thinking about what to eat and a chance to taste a variety of dishes, giving us more time to chat and catch up.
We chose the $65 option, it comes with dessert!
The food is delivered in a steady stream of a couple of plates at a time starting with housemade bread with olive oil and zaatar and the most beautifully spiced chickpeas with chili and coriander.
We were then treated to lamb pinenuts and tomato manoush, labne manoush and fried cauliflower, tahini and pistachio.
My favourite for the night was the sumac calamari with tabbouleh, lemon and chilli and that came out with courgette flowers stuffed with sujuk sausage, chilli and onion mixed with a freekah salad and Saffron & coconut mussles, maghrabriya and fennel.
By this stage we were wondering how much more we could fit in, we were presented with twelve hour braised lamb with pistachio tabbouleh and baba ganoush and 21 day aged rump beef from the Huon served with baby beetroot, picked turnip and chermoula.
Dessert was a share plate of almond and pistachio baklava with halawa buza and rhubarb along with chocolate delice with Turkish delight and raspberry sorbet.
The service at Syra is attentive and unobtrusive; the atmosphere intimate, even at its fullest we could easily hear each other and hardly noticed our neighbouring tables were there.