The Sephardim were Jews, originally from Sepharad (Spain or the Iberian peninsula) who established communities throughout modern Spain and Portugal. They were exiled from Iberia beginning in the late 15th century to settle in Morocco, Tunisia, Turkey, the Eastern Mediterranean, Italy and France.
The cuisine of the Sephardi Jews is an assortment of cooking traditions that developed among them. As they travelled they influenced the cuisines of the places they settled. It is this cuisine, along with attentive service, that Emma and Danny Clark aim to present to their customers, while taking them on an evocative journey around the Med.
For two or more there are several banquets to choose. But, with five, two of whom are adventurous children, it’s possible to make your own culinary journey with a selection of shared plates; small (to begin) and large (mezze). Start in Lebanon with garlic manosh, a flat bread topped with garlic, zaatar, cheese and aioli ($12.90), and a dish of hot and mildly spiced olives (a bit steep at $8.90). The manosh gets a thumbs up from everyone.
Read the article in the Newcastle Herald.