Matthew El-Bayeh talks Lebanese food and dining

Family-owned Lebanese restaurant El-Phoenician recently expanded its business from Parramatta to the shores of the Sydney Harbour.

The Walsh Bay restaurant, classically designed with glass and heritage-style sandstone, offers an elegant dining experience with a menu that fuses the best of traditional and modern Middle Eastern cuisine.

Head chef Matthew El-Bayeh (son of one of the owners, George) says that their expansion to Walsh Bay gave them the opportunity to open up the business to a new market of guests.

He believes the success of their business has come down to “hands on management, good customer service and repeat business”.

El-Bayeh, whose career blossomed out of his love for food and desire to follow in his father’s footsteps, shared with us some answers to five foodie questions.

What do you love most about Lebanese cuisine?

It’s a very social way to eat. Everyone can share dishes and try a variety of food.

What’s El-Phoenician’s most popular dish?

Shish Kebab and Shish Tawouk.

Your personal favourite?

Kibbi Nayeh.

In three words, how would you describe your cooking?

Fresh, innovative and authentic.

What three ingredients can’t you live without?

Chilli, garlic and salt.

And as for what will be on the table for Christmas? That’s one he will be leaving to his Tata (Grandmother).

Try Matthew El-Bayeh's traditional Middle Eastern Tabouli salad with this recipe

El-Phoenician is located at 7 Towns Place, Walsh Bay and can be contacted on (02) 9633 1611.