Lune Croissanterie – Worth the Early Start

panda 4 rating

My Order of Pastries

My Order of Pastries

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Menu:
Lune Info Lune Menu (2) Lune Menu

Lune Patisserie is one of those places in Melbourne that you just have to experience to understand the hype. It is all about bringing the taste of France (Paris) to Melbourne in the form of delicious tasting pastries and croissants.

Lune wants you to have that unmistakable Parisian experience of catching the scent of butter wafting down the sheet and following your nose only to find an unassuming hole-in-the wall bakery, where you will be served by the baker and you will experience what it is like to eat a croissant that was pulled from the oven no longer than one hour ago.

Located in Elwood (near the intersection of Scott and Tennyson Streets), Lune resides in a quaint double storey house, where owner and baker connoisseur Kate Reid – a former aeronautical engineer who worked as an Aerodynamicist for Formula One – resides as well, together with her business partner / brother Cam. Reid was inspired by a visit to Paris where she visited the famous Du Pain et des Idess and their delectable pastries and was inspired to pursue her love and passion for baking. Reid’s journey is wildly interesting – she began as a sales assistant at Phillipa’s Bakery before moving onto Three Bags Full where she was a pastry chef. As great as these jobs were, Reid had a longing for Paris and took a chance in emailing Du Pain et des Idess and asking them to take her on as an apprentice – which they agreed on. And the rest as they say was history! Reid worked under some of the best pastry chefs in Paris, including Christophe Vasseur who was awarded the Best Baker in Paris by Gourmet magazine in 2008 and Baker of the Year 2012 by respected restaurant guide Pudlo Guide – learning all there is to know about Parisian style patisserie. Reid then moved back to Melbourne where she is renowned for some of the best croissants in Melbourne with lines of people waiting to devour these goodies being a testament.

The croissant is understood to be one of the hardest pastries to master – requiring three days of preparation and four different types of machinery. The key factor is the butter used to make the croissant – you should be able to smell the butter before you bite into – creating a rich buttery goodness. The freshness is yet another key factor – and should generally be eaten within two to three hours of being baked. Another important aspect is that a croissant should be light and flaky – Reid says that after eating a croissant you should have a lap full of flakes!

Croissants take three days to make, with resting between each process to help the dough develop complexity of the flavouring. Reid follows a recipe she learnt from Du Pain et des Idess, which she adapts for Australian flour and milk, and to suit herself. On day one, the dough is mixed and rested for an hour before an 18-hour period of slow fermentation at a cool temperature.
On day two, she flattens the dough and laminates the butter into it, a process called beurrage, which takes up to five hours each day. The butter is folded through the dough and rolled out to create up to 27 layers. Between each fold and roll the dough must be allowed to rest or the gluten will overdevelop and ruin the flavour.
On day three, for the final rollout, the pastry is pressed to a thickness of about four millimetres, cut, and shaped. Once it’s at this stage, you must work quickly to get the croissants into the prover. Then, they are egg-washed and baked at 4am, and so the day begins again.

“Cruffins” is basically a croissant made in a muffin tin—often filled and topped with seasonal ingredients. Past cruffins flavours have included Pavlova, Tiramisu, Lemon & Kaya, Apple crumble, Lime & Yuzu, and “Cherry Ripe”.

On this Saturday morning – my friend and I decided to meet at Lune at 6:30am (which meant I had to be up by 5:45am!!). We both however overslept and I ended up getting there around 10 to 7. As I drove past Lune in search of a car park – I could see the line was at least 20 deep already! Once you arrive at Lune, the process is to line up for a ticket number (they only give out 60 tickets per day), and order a coffee; if you wish – and at that time of the day my guess is that you would definitely be in need for one.
The staff are super friendly, perky and chatty (especially since they would have been up even earlier than me!). I receive ticket number #29 along with the menu, and am asked which pastries I would be interested in. Reid’s brother – Cam – explains that the special flavoured pastries such as the Snickers Croissant (there were 10 available), Coconut Pandan Croissant, Tiramisu Cruffin (only 18 were made) have limited quantities. Whilst you receive your ticket number, you also have the opportunity to order a coffee (much needed especially given the time that some people arrive here!) and head on down to line up in the queue.

Lune officially opens its doors at 8am which gives you quite some time (depending on how early you arrive) to peruse the menu and decide which six pastries you want to take home – if you want to take home six (the average amount that people usually buy is four).

Once the blinds come up and Lune is open for business – you can hear the anticipation from people towards the back of the line as they wonder if they will get their first choice selections.

My order was as follows:

1 x Croissant – Traditional French Crossiant, prepared over 3 days

1 x Choc-Almond: Pain au Chocolate style, with almond & orange frangipane

1 x Kouign Amann – Traditional pastry from the Bretagne region of France – laminated with sugar and baked in a buttered, sugared mould until caramelized

1 x Cinnamon Kouign Amann – as above, with cinnamon added to the laminated pastry

1 x Cruffin – A Lune original Croissant pastry baked in a muffin tin and filled with weekly changing flavours – Jam & Cream and Tiramisu

1 x Twice Baked – Available weekends only – Traditionally in France left over croissants are sold the following day, filled with an almond frangipane and baked for a second time. At Lune we offer the traditional Almond Croissant, as well as special twice baked Croissants.
Almond: The original Croissant aux Amande, prepared with almond frangipane & garnished with a healthy amount of almonds. Coconut Pandan & Snickers were the two other flavours available.

The plain croissants are just divine – flaky, crunchy, soft and buttery – everything that you want out of a croissant that makes you come back for more. The Choc-Almond croissant has a crunchier texture in comparison to the plain croissant and I love the almond flavour that comes through, together with the hint of orange. I am not usually a fan of the orange flavouring in pastries or cakes, however I took quite a liking to how it is infused here at Lune.

The Kouign Amann is not as soft and flaky as a croissant, and it reminded me of something that I used to eat when I was younger – Butterfly Pastry. The sugar coating on the outside gives it the strong crunch, together with the buttery pastry layers that follow in a swirl shape that creates the interior of the pastry which gives a simple yet delicious flavouring. I got both the original and the cinnamon flavour – with the cinnamon Kouign Amann have a delicately strong cinnamon flavour to it. Yum!

The Cruffin would have to be my favourite out of all the pastries – if I had to pick. I had the Jam & Cream Cruffin and I swear this is something that you would get in heaven! The Cruffin comes looking like a muffin (of course!) but has the make-up of a croissant – the soft buttery layers – and topped with cream (in the case of the Jam & Cream flavour). The Jam had been carefully distributed in all the right places in the cruffin and together with the buttery soft layers and cream was delightful. If I was you I would definitely try out a cruffin – in whatever flavour is on offer as I am sure they would be all as good as each other!

People are constantly asking both Cam and Kate why they don’t just make more of the product – and their answer is always the same – they do not want to compromise on quality. Quality is always the key – and it really is a testament to the lines that are always present on the three days that they are open.
However, recently a window of opportunity has opened, and they are have a new partner in the form of Nathan Toleman, who owns The Kettle Black and Top Paddock and co-founded a string of cafes including Liar Liar, Three Bags Full and Two Birds One Stone. The Lune team are looking at sites on the north side of the city that will allow them to expand their production without sacrificing quality. So stay tuned – but in the meantime I would highly recommend you go down to Elwood and try these delicious pastries – trust me they are well worth the early wake up call!

Rating : 4 Pandas
Price: $$
Menu –Refer to picture above
Standout Dish: Cruffins!!
Service: Really friendly!!
Online Booking: No
Restaurant Details and Location:
http://lunecroissanterie.com/
29 Scott Street, Elwood
Tel No: 9077 6463
Opening Hours:
Friday: 7:30am until Sold Out
Saturday & Sunday: 8:00am until Sold Out

Lune Croissanterie on Urbanspoon

Facebook: https://www.facebook.com/LuneCroissanterie
Instagram: lunecroissant
Twitter: @LuneCroissant

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Little Bertha – Sweet Treat Heaven!

panda 4.5 rating

Little Bertha Delivery

Little Bertha Delivery

BOX OF GOODIES!

BOX OF GOODIES!

 

Lil Bertha Cakes

BOX OF GOODIES!

Little Bertha is a cake and boutique catering service that bakes fresh every day to order for a multitude of customers, that vary from a large number of cafes around Melbourne, corporate catering as well directly to you at home.

Little Bertha was established in 2005 and is all about the local produce – using free range eggs from country Victoria (Healesville) mixed together with locally sources sugars, flours and premium quality ingredients. They also use real butter instead of margarine as well as no premixes or preservatives in all of their products. Another major plus point is that they offer products that are gluten-free.

There is a huge variety of sweet treats to choose from – cakes, cupcakes, biscuits, slices, muffins – which can be delivered as individual portions, slabs or petit fours. If you refer to the Little Bertha website there is a convenient shop for both wholesalers and online shoppers with orders being delivered anywhere in and around Melbourne – be it to your front door at home, at your office workplace or even for corporate purposes. You have the option of also collecting your order directly from Little Berthas wholesale bakery kitchen in Abbotsford.

Across the road from where I used to work was a restaurant called Non Solo Posto (NSP for short) and whenever I was craving something sweet, I would make my way there and order the Pistachio & Raspberry Teacake – this became my favourite and most craved dessert. This heavenly cupcake was a combination of almond meal together with a rich pistachio flavour and laced with raspberries through the soft and cloud-like cake – topped with a very generous offering of white chocolate cream-cheese icing finished a single vibrant red raspberry. It is the most divine thing you will taste right up until the last bite. I try to eat half at a time – and save some for later in the day but that never worked as it just tastes too damn good! This was my introduction to Little Bertha cakes and I was hooked.

It was to my great pleasure that I received an email from Little Bertha regarding a mention of their products on Grazing Panda and asking if I wouldn’t mind if they sent me a box of their sweet treats to try out some of their other products – who would say no to sampling of cute and delicious looking treats? Of course I didn’t mind!

I was expecting a few of their sweet treats being delivered home but never expected a whole entire boxful to arrive – with over 20 treats to sample! It was a great colourful surprise. Below is a picture and a description of each of the cakes that I received. Along with the box of cakes that I received there were cute picture cards with the name of each item on them so I knew what each cake/slice/biscuit was – such a brilliant idea. The pictures on the cards done in a watercolour style – which I loved – represented and looked exactly like the real life item.

Beetroot cake
Beetroot Cake
A small sized cupcake made of shaved beetroot, cardamom and topped with icing and finished with toasted salted beetroot chips and pepitas. The cake was quite dense (as a result of being butterless) yet moist and had an interesting flavour – you wouldn’t have been able to tell that this was a beetroot cake unless you read that it was – it was subtle. I love the combination with the cream cheese icing and the combination of the crunch of the pepitas and the toasted salted beetroot chips – the saltiness was a great addition to the sweetness of the cake and icing.

Chocolate Zucchini Cake
Chocolate & Zucchini Cake
A larger sized cupcake that you would definitely mistake for a chocolate only cupcake – complete with chocolate icing and a golden almond praline. The cake is made with a combination of almond meal, freshly grated zucchini, cocoa and cinnamon. The combination of chocolate icing, cake and the crunch of the almond praline is magnificent. The standout is the almond praline – gooey, crunchy golden goodness!

Carrot Cake
Carrot Cake

This was another of the smaller sized cupcakes which was topped with cream cheese icing and finished with pistachios and candied carrot. The cake had a mix of nuts which included walnuts and was soft, light and bursting with flavours. A really tasty version of a carrot cake.

Hazelnut & Cranberry Meringue
Hazelnut & Cranberry Meringue Cake

This is an impressive cupcake made of meringue and hazelnut meal topped with white chocolate cream cheese icing and finished with a beautiful glazed glistening hazelnut praline. I have never experienced a cupcake made of meringue and loved the idea of this – from the moment you bite into this cupcake you are in heaven – there is the initial crunch followed by the soft gentle taste of the meringue together with the burst of tang from the cranberries. Yum! The smoothness of the icing works well with this combination.

Fig & Ginger Cake
Fig & Ginger Cake

This cake looks very pretty from the onset – it has pistachios and dried flowers on top of the yoghurt cream cheese icing. This cake is in a rectangular shape and is a soft flourless cake made with almond meal and flavoured with fig and ginger – a perfect combination. Such a tasty cake capped off with the tang and sweetness of the icing. One to try!

Lamington
Lamingtons

Everyone knows about lamingtons – buttery sponge filled with strawberry jam and coated in dark chocolate icing and finished by being rolled in toasted coconut. The Little Bertha lamington was cloud soft and literally disappeared in your mouth almost like fairy floss – divine!

Lime Yoghurt Syrup Cake Lime Yoghurt Syrup CakeLime Yogurt Syrup Cake
Another stand out cake with an exhilarating combination – lime and yoghurt! The tangy butter cake has had yoghurt folded through together with blueberries and finally dropped in lime syrup. The end result was a full on tangy flavour (people that enjoy the lime flavour to things would love this cake) however still made for quite a refreshing cake – the addition of the raspberry did compensate for the tang.

Mandarin Polenta Cake Mandarin Polenta Cake
Mandarin & Polenta Cake

This cake would have to be one of my favourites (*drool*) – a round golden, moist and overly delicious flourless cake made with fresh mandarins. I love the little texture bits that you get to bite through once you bite into this cake – thanks to the polenta and almond. I am usually not a fan of citrus in my desserts or sweets but was pleasantly surprised when I tried this cake. Really great!

Passionfruit and Poppy Seed Cake
Passion Fruit & Poppy Seed Cake

This rectangular cake is made of poppy seeds and top with a zingy passionfruit icing and finished with two Mimosa sugared pearls. I found this cake to be a tad on the dry side with the poppy seeds providing an added crunch, however the flavours worked well together – the tang of the passionfruit was refreshing – which was needed to liven the poppy seed cake.

Pistachio & Raspberry Teacake
Pistachio & Raspberry Teacake

My absolute favourite!! (Refer above to my description)

Berry Crumble Cheesecake (2) Berry Crumble CheesecakeBerry Crumble Cheesecake
This cheesecake slice was highly intriguing and had a lot of flavours running through it – so it was a fun cake to try and decipher. Made of blueberries, raspberries, blackberries together with cream cheese and sour cream on a biscuit base and garnished with a crumble top. Everything about this cake was delicious but my favourite would have to be the biscuit crumble on top – I could eat an entire bowl of this! The combination of the berry tang and the crunch and smooth flavours of the biscuit was delicious.

Louise Cake Louise Cake
Louise Cake

To me this isn’t really a cake but more so a slice – complete with a coconut shortbread base, followed by layers of a fruity berry filling with a crusty coconut meringue top and finished with icing sugar and freeze dried berries. When you take one bite and get a cross section of all the layers the combination of flavours do work well together – from the coconut, meringue, berries and punchy lemon hit. A great textured dessert.

Strawberry Brunch BarStrawberry Brunch Bar
Strawberry Brunch Bar

This strawberry brunch bar is another one of my favourites. There is a biscuit base with a cream cheese centre layer that is topped with a strawberry filling and finished with a brown sugar and puffed cereal grain topping. When looking at this beauty – you would expect the top part to be crunchy, however it is soft and melts in your mouth. The strawberry is the hero of this slice as it adds a tanginess to the overall sweet taste.

Granola Bar (2) Granola BarGranola Bar
This is one of your healthier options complete with fresh nuts, seeds, dried fruits and puffed grains. Even though this looks mighty healthy it still has a very tasty and delicious flavour to it thanks to the combination of cranberries, coconut, apricot, pistachio, golden syrup, almonds, macadamias, hazelnuts and vanilla paste used. The bar was chewy and the textures altogether made for an enjoyable experience.

Monte Carlo
Monte Carlos
The Monte Carlos had a strawberry centre in between two soft and delicious short bread circles, which had been dusted with icing sugar. The combination of the buttery short bread that literally crumbled in your mouth with the not-too-sweet vibrant strawberry filling was brilliant!

Salted Caramel Cookie
Salted Caramel Chocolate Snap
This Salted Caramel Chocolate Snap was another one of my favourites – the caramel centre was soft, sweet and gooey with rock salt placed on top to create the salted caramel effect. The biscuit itself made with brown sugar, dark chocolate, Dutch cocoa, pistachios, white chocolate and all spice was soft and malleable – which made it so easy to eat (more like gobble down!). It almost tasted like a spiced walnut biscuit. Try it for yourself!

Litte Bear-Tha Gingerbread
Little Bear-tha Gingerbread
These gingerbread men / women biccies were adorable – almost too cute to eat! As they were gingerbread – you would almost expect a bit ginger flavour hit – however the ginger flavour was quite subtle which I liked. The biscuit itself was quite soft and overall it was an enjoyable bear treat to eat.

Mexican Chocolate Chilli Cookie
Mexican Choc-Chilli Cookie
The Mexcican Choc-Chilli Cookie had a surprise in the centre – soft chocolate ganache – which would make anyone’s day. The biscuit reminded me of marzipan in a way and the chilli flavour hits you at the end of your mouthful which creates a fiery zing. The cookie is not overly sweet thanks to the addition of cinnamon and had some crunch due to the almonds. A fun tasting cookie.

Pumpkin Sandwich Cookie
Pumpkin Sandwich Cookie
The Pumpkin Sandwich cookie is made with a combination of the pumpkin, brown sugar, cardamom, nutmeg, salt and vanilla paste and comes with a cream cheese centre topped with pumpkin seeds. From the first bite the flavours reminded me a lot of the gingerbread cookie. The cookie was soft with the added crunch from the pumpkin seed. I was a little disappointed as I was expecting more of the pumpkin flavour to shine through.

I would highly recommend anyone who enjoys a great tasting sweet treat or for that matter even people who aren’t big fans of sweet treats to check out Little Bertha for themselves – there really are options for everyone. They even cater for gluten free and vegan requirements.

If you check out their website you can have a look at the very long list of cafes in and around Melbourne that stock their beautifully handcrafted products. Or even better – order a box delivered fresh straight to your front door!

Rating : 4.5 Pandas
Price: $
Menu – Refer to http://www.littlebertha.com.au/ for a great selection of cakes, tarts, slices, tarts, muffins, slabs, roulades and petit fours
Restaurant Details and Location:
www.littlebertha.com.au
44 Duke Street, Abbotsford
Tel No: 9421 6663
More contact details can be found at http://www.littlebertha.com.au/contact

Facebook: https://www.facebook.com/littlebertha1
Twitter: @littlebertha1

The Petty Officer – Close Stroll to the Beach

panda 4 rating

After lining up for almost 5 hrs to get into The Block, N and I needed to grab something to eat. We decided to walk around the Albert Park area – where The Block was located – and stumbled on The Petty Officer. I had previously wanted to come here, but had momentarily forgotten about it.

The Petty Officer is located in Bridport Street in Albert Park and is owned by Dave and Zoe Makin, Adam Mariani and Matthew Lewin – who are also behind Axil Coffee (Hawthorn). Located in what used to be a former fine dining restaurant in its former life in a restored Victorian building. The fit out is brilliant – it has huge windows allowing the natural sunlight to stream through and is very spacey and roomy – thanks to the high ceilings, as well as the layout. As you walk in you are drawn to the massive bird motif behind the coffee station – which stands out in black & white against the white backdrop of the wall. The tables are all wooden – a mix of high and low tables – and paired nicely with black chairs and stools. Another stand out are the hour glass shaped light shades that dot the ceiling throughout the space. Near the back of the venue is a communal table complete with cherry blossom art work on the walls. Chic and classy, yet relaxed.

It was quite a nice Melbourne day – so we decided to sit outside. Being the owners of Axil – coffee is a strong point here at The Petty Officer. I order a latte whilst mulling over the menu. Espresso coffee is the main focus, however there are filter options as well. My latte is crisp, nutty and left a clean finish on the palate at the end. Delicious!

The head chef is Dan Woollard (ex-Il Solito Posto) and there is a breakfast menu that is served all day together with a lunch menu. Everything is made in-house except the bread. There are the favourites such as Avocado Smash with Feta, Buttermilk Pancakes, Baked Eggs, Bircher Museli with a yoghurt Pannacotta as well as a Fritter dish. For lunch you will find dishes such as a Lamb Wrap, Cauliflower Salad, a Pulled Pork burger as well as some Chicken Dishes. Refer to the menu above for more info.

I decide to order the Beetroot, zucchini and haloumi fritter, avocado, spinach, poached egg, tomato relish in the end. I was tossing up between this dish and the Spicy Baked Eggs. The dish was different to any other fritter dish I have seen – instead of smaller individual fritters on the plate – this fritter was one large round and flat fritter – with the avocado, spinach, poached egg and tomato relish all placed cleverly on top and finished with flowers. The fritter had an interesting combination of flavours and was not dry at all. The combination of beetroot, zucchini and haloumi was very refreshing and combined with the other whole elements was great. The fritter itself is quite dense and overall the dish is very filling. The poached egg was gooey and runny just like how it is meant to be.

N ordered the Local chorizo, potato croquettes, sautéed spinach, poached eggs, parsnip relish. The chorizo was in the centre of the dish, and is flanked by the potato croquettes and the poached eggs on top. N is a huge fan of chorizo and said that the quality and flavour of this chorizo was top notch. I tried some of his potato croquettes – which were crispy on the outside and soft and cloud-like on the inside – really delicious.

The Petty Officer is a licensed café and offers a selection of red and white wines, along with ciders and beers. There are sweet goodies in the form of cookies, cupcakes and muffins located at the counter inside that look scrumptious as well.

The Petty Officer (which takes its name from a navy rank) – is located a short stroll from the beach – is a great place to spend a weekend having a casual breakfast with dishes that bring you quality and taste.

Rating : 4 Pandas
Price: $$
Menu – Refer to  http://www.thepettyofficer.com.au/
Fullness: 100%
Atmosphere / Ambience: Casual, Classy, Relaxed. Great place to spend on the weekend just to chill out and enjoy some great coffee and food!
Service: Friendly staff
Online Booking: No
Restaurant Details and Location:
 http://www.thepettyofficer.com.au/
113 Victoria Avenue, Albert Park
Tel No: 9686 3000

Opening Hours:
Mon to Sun 7:00 am – 4:00 pm

The Petty Officer on Urbanspoon

Zaatar – Cheap and Delicious

panda 4 rating

Menu:

Sweet and Coffee Menu at Zaatar Pizza and Pide Menu at Zaatar Menu at Zaatar

Zaatar is located on Sydney Road in Brunswick and is a Lebanese bakery and café – run by brothers George, Ameen and Wadi Choueiri. Their dad Chafic Choueiri was the founder of Coburg’s A1 Lebanese Bakery which was open for almost 20 years, and was only sold as a result of him getting ill.

Zaatar is buzzing from the moment you walk in through the doors and are greeted with the fresh smell of baked bread together with the open and light filled room thanks to the windows all around the venue. There are tables of all different sizes, you can move them around as well to allow many people to sit and there are communal tables which come complete with Moroccan style tiles. Colourful wallpaper located on the back wall, which shows a mural of different doors from all around the Middle East brings a colour pop to the venue.

Zaatar is a Middle Eastern spice blend as well as being a type of herb pizza. Here at Zaatar you can get one of these Zaatar pizzas for just one dollar – definitely bang for your buck! And the taste is fantastic – you get the great blend of spices, salt and oil all cooked to perfection. You can eat it using a fork and knife or simply just fold it over and chew it down using one hand!

There are pies, pizzas, salads as well as small bites available to purchase. Also available are Zoccacias – which is basically a foccacia but done Lebanese style using the Zaatar bread – they include fillings such as Bastouram and Haloumi. Have a look at the pictures for more of the flavours. The favourites such as spinach and Bulgarian feta triangles, and haloumi pies are staple and made with love. There are around 6 – 7 different pizzas to choose from and they even have a Cheese and Vegemite option available. Another feature on the menu is the KAAK – which is the Lebanese bagel – for only $2 and you add any topping you like from 50c to $1. Cheap!

There is also a Lunch Mezza Menu – where you can pick from 3 to 6 different mezza with a dip and a salad for a very reasonable price as well. What caught my eye was the Big Breakfast – which came with eggs, Soujok, Labne Dip, Mint, Olives, Tomato, Cucumber, Lebanese Bread and Classic Lebanese Breakfast Spread.

There are the usual drink such as Coffees, Teas, Ice Chocolate, Hot Chocolate as well as interesting drinks in the fridge such as Vimto – a sparkling grape juice – which made me re-live my childhood. There is also ice-cream available to be bought in very interesting flavours. There are sweets available as well such as Namoura (Semolina Cake) and Mammoul, as well as Muffins and Baklawa.

The Big Breakfast comes with the components all separated out on a wooden board. There is a stone pan which houses the soujok, another one that houses the scrambled eggs and the Salads and Lebanese bread and dip are on a plate. The size is quite over whelming. The soujok was delicious and not dry and combined with the egg and the fresh Lebanese bread was delightful. I did really enjoy everything in this dish – although I must admit – I did leave quite a bit of the “healthy” stuff – like the tomato and olives.

The Meat Pizza – which came with Minced Lamb, Onion, Tomato and Spices was also really delicious. The slices were thin and fresh, combined with the spiciness of the lamb. You really could see yourself eating more than one of these. They were that good that I had to order some take away for later.

Zaatar is comfortable, family friendly venue that has tasty, high quality products and are very reasonably priced. I would love it if they were open for dinner and see what types of dishes they could produce. Catering is also available here at Zaatar. If you haven’t done so already – definitely check this place out.

Rating : 4 Pandas
Price: $
Menu – Refer to http://www.zaatar.com.au/zaatar/menu.html  or look at the Menu pictures above
Fullness: 100%
Atmosphere / Ambience: Family friendly, Modern and Relaxed
Standout Dish: Lamb Pizza
Service: Friendly
Online Booking: No
Restaurant Details and Location:
http://www.zaatar.com.au/zaatar/
365 Sydney Road, Coburg
Tel No: 9939 9494

Opening Hours:
Monday to Sunday: 7am – 8pm

Zaatar on Urbanspoon