Chef Tom Kime melds together the best food from Cyprus, Turkey, Syria, Lebanon, and Israel at Ceru Sydney.
A simple salad – the halloumi slices are evenly charred, its brininess is perfect with the sweet cherry tomatoes.
Duck leg pieces are tossed in a tart and sweet pomegranate molasses along with extremely soft butternut and green beans – the duck fat having rendered down, coats the entirety of the dish with its richness.
Seared tuna rolled in chermoula is beautiful, the dried herbs provide a wonderful fragrance to this light and tasty dish.
Lamb shoulder is pull apart soft, dusted with shawarma spices and dressed in a tart pomegranate, min and pistachio and dressing.
Churned in house, the ice cream is flavoured delicately with honeycomb and topped with a generous sprinkle of pistachios.
Rice pudding has been simmered with honey, pistachio, cinnamon, vanilla and topped with poached pear resulting in mouthfuls of silky creaminess.
The appealing lemon pots hadn’t finished setting yet so I chose the one remaining dessert we’d yet to try. Cut fruit in a mint and ginger dressing.
MsBrulee dined as guests of Ceru. Opinions however are my own.