Cuisine ∫ Our menu is influenced by an ancient region called Levantine. Levant is the Mediterranean part of the Middle East, covering Jordan, Lebanon, Israel, Palestine, Syria, Cyprus and the South East corner of Turkey. For the past 400 years the ancient cooking traditions of the area’s different ethnicities have mingled in this melting pot, creating a refined cuisine without national borders . The use of legumes, dairy, grains, spices and different cooking techniques, plus a strong focus on seasonal produce is inherent in this part of the world.
Meze ∫ Meze dining is a communal way of celebrating food in the Middle East. We are excited to bring our interpretation of this dining ritual to Sydney Siders. This is not just about sharing dishes but about relaxing in the company of friends and family. Enjoying a Sefa moment over a glass of wine, cocktail or traditionally rakι/arak/ouzo. Sefa’s clay meze plates are handmade by the owner himself, Utku Ayhan.
Sustainability ∫ Sustainability is part of everything we do at Sefa. We are currently developing our garden and raised beds where we grow many of our herbs. Our worm farm and compost bin reduce our waste while providing nutrition for garden beds. Our menu changes frequently depending on what is locally available and in season.
Head Chef ∫ The talented Devon Davis grew up on the Hawaiian islands where he spent most of his time fishing and farming. His creative flare stems from seasonal dishes and locally sourced sustainable products. He finished his Culinary Art education at the University of Hawaii, and landed in Oz only a few years ago. He has been a part of the Sefa family since 2015 with the crowning title of Head Chef.
Trading Hours ∫ Dinners 7 days from 6:00 pm. All day on weekends from 9:00 am. Note: Kitchen closes from 4:00 – 5:00 pm on weekends.
Sefa Kitchen is fully licensed, BYO on Tuesdays and Wednesdays. Happy Hour is 2:30 pm – 4:30 pm weekends
book online or call us at (02) 8068 6461.