For more than a decade Sefa Kitchen has captivated Sydney’s dining scene with its rustic yet refined take on Middle Eastern cuisine. The brand-new Byron Bay outpost marks the third venture at the thriving Nourishing Habitat hub by restaurateurs Utku Ayhan (Foxy Luu’s Byron Bay and Sefa Kitchen in Sydney) and Nicolas Degryse (Gratia & Folonomo in Sydney), who earlier this year brought us Commune Canteen and the newly opened Gitana Spanish Wine Bar.

Sefa Kitchen is set to bring a fresh and exciting dimension to Byron’s vibrant food scene, showcasing the rich, diverse flavours of Middle Eastern cuisine rooted in ancient cooking traditions. At the heart of the kitchen is a wood-fire oven and open-flame grill, which imbues the fare with that unmistakable flame-kissed taste. We’re talking Tooba bread with saltbush za’atar and spiced butter, Spring Bay mussels with whipped tarama, Jersey halloumi with local smoked bush honey, calendula and pistachio, and crispy Brussels sprouts with almond tarator, sorghum dukkah and barberry salt. The true hero is a slow-roasted baharat lamb shoulder with cauliflower puree, sumac onions and pomegranate.

While it is generally frowned upon to eat with your hands at a restaurant, at Sefa, it’s encouraged. Most of the menu is served on generous share platters, perfect for picking, grazing and dunking. Owners Utku and Nico invite guests to dive in and get messy – it’s all part of the experience. There are, however, plates and cutlery available upon request.

Bring your feast to a fitting finale with a saffron panna cotta with date molasses, Persian floss and mandarin biscuit. For those who prefer their sweets in liquid form, there’s a fun and exciting selection of cocktails, including the Egyptian Hibiscus Spritz (hibiscus tea, vodka, ginger and prosecco) and the Musky Istanbul (house-made limonata, mezcal and mint).

Sefa Kitchen is now open Wednesday to Saturday from 11:30 am to 9:00 pm at Nourishing Habitat.

Image credit: supplied.