Golden Avenue boasts an extensive menu of Levantine dishes, a 150-bottle wine list, Middle Eastern-inspired cocktails and a standalone bar.

As with other ventures by the Anyday Group (Agnes, Biànca, Same Same, Land of Smiles, Hôntô, Idle), design firm JAR Office was trusted with Golden Avenue’s fit-out. The brief? Create a Queensland Babylon. The result is a sprawling 500-square-metre space packed with greenery, pink juparana granite, green-tinged concrete and stainless-steel finishes.

Anyday Group co-founder Ben Williamson collaborated with group executive chef Adam Wolfers and head chef Tim Yates (ex-Scully, London) on a selection spanning breads and dips, cold and hot meze, plus large plates courtesy of the oven and grill.

In other words, there’s a lot to choose from. Must-orders include the silky-smooth hummus with optional toppings of harissa lamb or chermoula cuttlefish; the fried quail with Levantine chilli oil; and the Mechoui lamb shoulder flavoured with roasted red peppers, chillies and garlic, and served atop fermented daikon.

For a palate-cleansing dessert, don’t miss the Lebanese take on mochi. It’s frozen pistachio booza (Lebanese ice-cream) wrapped in mochi, then finished with fennel pollen and a sprinkle of salt.