A new chapter is about to unfold in The Rocks, Sydney, with Sahtein, a Lebanese restaurant grounded in the traditions of Beirut, set to open on Thursday 12 February. The venue will take over the space previously occupied by The Dining Room at The Collective, which will serve its final service on Sunday 8 February.
Sahtein is built on a deep respect for Lebanese cooking as it’s practised at home and in neighbourhood restaurants across Beirut, with a menu that stays close to the dishes you’d actually find on tables across the city.
At the helm is Executive Chef Mike Flood, previously Executive Chef of The Dining Room, whose career spans leading kitchens in Sydney and London, including Ivy Precinct and Felix Bistro & Bar, Firedoor and Quay, as well as Petrus and Maze by Gordon Ramsay in London. He is joined by Head Chef Rifat Katranci, who was part of the opening team at Jimmy’s Falafel and formerly Head Chef at The Cut Bar & Grill. Oversight of the kitchen sits with Hunter St. Hospitality Culinary Director Santiago Aristizabal.
Together, the team has developed a menu drawn from everyday Lebanese dishes, with a particular focus on Beirut. Food is cooked over wood fire and charcoal, produce is halal, and the emphasis is on familiarity and ease rather than embellishment.
Guests can expect a broad spread of cold and hot mezze alongside grilled meats and seafood, served in a style that reflects how Lebanese meals are traditionally enjoyed, with dishes arriving as they’re ready and tables filling quickly.
Among the dishes that shape Sahtein’s approach are Kibbeh Nayeh (finely pounded raw lamb with bulgur and baharat spice), Balila (warm chickpeas, partly crushed and finished with lemon brown butter), and Laham Mashawi (wagyu beef skewers glazed with date and tamarind and grilled over charcoal). Larger plates include Raqabat Kharouf, a slow-cooked seven-spice lamb neck served with zucchini stuffed with kafta, alongside rice folded through vermicelli, labneh and tabbouleh.
Frank Tucker, Hunter St. Hospitality CEO, says Sahtein represents a considered evolution for the space.
“The Dining Room didn’t land on a clear enough identity. Sahtein is much more focused. Santi and I spent time in Beirut late last year, eating widely and observing how these restaurants really work. We hosted members of Sydney’s Lebanese community at a menu tasting to gather their insight and feedback, which has been carried through into the development of the menu. Early on, we made a conscious decision to make Sahtein more welcoming, both in how it’s priced and how people experience it, shaping a menu that feels generous and easy to return to.”