“AALIA Restaurant at MLC-Delving Deep Into Middle Eastern Food History”
The highly anticipated flagship restaurant from ESCA finds home in the heart of Sydney’s CBD
FEBRUARY 23, 2022: Introducing a refined dining experience with Middle Eastern nuances, ESCA unveils their new restaurant, AALIA. Shedding light on foreign flavours and unique culinary techniques, AALIA is no exception to the sensory affair known to the hospitality group behind sister venue, Nour.
Combining beautiful ingredients across territories and times, AALIA looks to provide diners with an Arabian odyssey of dishes. At the helm of it all is Executive Chef, Paul Farag, who has spent years delving deep into the food landscapes of the Middle East and North Africa in order to bring forgotten ingredients to the forefront.
“Through food, we’re trying to showcase a beautiful region of the world which almost everyone seems to forget has a luscious coastline, flanked by oceans, rivers, and seas. I want this menu to reflect a lighter way of shared eating – in the same way you assume a Mediterranean restaurant is going to be bright and fresh in flavour, this is truly the same principle for Middle Eastern cuisine. The idea behind the menu itself is to start with a few raw dishes and mezze, followed by mains and sides, with each dish crafted to represent a particular region, or specific era of Arabic culture”, explains Executive Chef, Paul Farag.
Whether you choose to indulge in the banquet menu or order a la carte, know that every detail of service has been carefully considered to ensure AALIA provides an authentic food journey. Most recommended is the Persian Caviar served with malawach, diced shallot, labneh, and a sprinkling of chives, as well as the traditional Murray Cod Masgouf – often considered the national dish of Iraq. Butterflied along the bone before being barbequed low and slow, a traditional masgouf glaze of garlic, turmeric, tamarind, and the juice of apples and pineapples is brushed on whilst cooking, bringing a smoky, acidic flavour to this fish dish.
A soft dining space; the sculptural features of the restaurant pay homage to Sydney’s iconic MLC Centre. Distinguished Australian architect, Matt Darwon, is responsible for crafting a level of theatre and warmth within the 150-seat venue, to perfectly complement the menu.
“The AALIA space is a veritable representation of function meeting form, a space that will remain architecturally relevant for decades to follow”, says Jorge Farah, Executive Director and Co-Founder of AALIA.
“AALIA has come to further represent our ESCA portfolio with a truly unique restaurant that showcases the diversity of the Middle East, and we’re excited to bring such deep cultural and culinary insights to Sydney diners”, says Ibrahim Moubadder, Executive Director and Co-Founder of AALIA.
Upon entry, AALIA encourages diners to leave their assumptions at the door, embrace the unexplored, and reimagine culinary possibilities. Visit www.aaliarestaurant.com to read more and make a reservation today, bookings available from March 1, 2022.
ABOUT AALIA:
AALIA introduces a new perspective on Middle Eastern cuisine unlike any other restaurant in the world.
Our interior organically emerges from Harry Seidler’s original iconic MLC architecture. Our ambition realised in a space and experience that fluidly blends the past with the now, the interior with the exterior. Sculptural architectural features, tactile materials and furnishings are used in perfect synergy to create intimate and relaxing spaces.
The culinary team led by Executive Chef Paul Farag have spent years exploring dishes and techniques from lesser-known regions and coastlines of the Middle East and North Africa. They discovered forgotten ingredients from millennia ago and uncovered recipes from within the pages of 10th century Arabic cookbooks.
Discard your assumptions at the door. Embrace the unexplored and reimagine the possibilities of Middle Eastern cuisine.
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