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A chandelier-lit jewel of southern Sydney, displaying Lebanese treats like edible art. Rows of glistening baklava. Sugar-dusted ma’amoul. Golden knafeh encased in glass. Among them, harder-to-find desserts like mafroukeh (crisp caramelised semolina layered beneath and ashta clotted cream) and halawet el jibn (sweet cheese rolls with rose petal jam). The quality bests many of its inner city-based rivals and for a fraction of the cost.

Good to know: Open until midnight on weekends.