We’re not even a quarter of the way through 2020, and what a crazy rollercoaster (read: shit storm) this year has dealt us… there is a lot to be said and done, and we’re unfortunately nowhere near out of the woods. But all I wanted to really say before getting into this review is that I’ll never take for granted the privilege of being able to spend time, share a meal or to even just be in close proximity with friends and loved ones, and I look forward to the day we get to do so again on the other side of all of this.

Backtracking to a few weeks ago (wow, even that feels like another lifetime ago…), we visited Rumi Brunswick, a Melbourne institution when it comes to their Middle Eastern offerings and menus. On the evening of our visit, we enjoyed their classic banquet menu, and rolled out of there a few hours later stuffed, happy.. AND with some takeaway in tow!! Priced at only $55 per person, which is practically a steal, the super generous banquet spread comprises 12 dishes and a selection of sweets, including favourites that have been on their menu since day 1. Like their slow roasted Advieh marinated lamb shoulder. Classics for a reason. The menu caters for both intimate and larger group sizes (perfect for those wanting to celebrate a special occasion, and private/corporate functions), and patrons can round out their dining experience with matched beverages and wines at an additional cost of $30 per person.

The banquet played out into four courses, each consisting of dishes that danced between heartier or richer comfort laden dishes, and lighter, refreshing flavours. It’s all about striking a fine balance in tastes, and they nail this on the head from first course through to last. Taking the first course for example, the crispy fried school prawns with a highly moreish seasoning and the punchy cheesy cigars encased in delicate pastry were a stark but gorgeous contrast to the fresher, down to earth flavours of the crudites, dips and pickles. Even something as simple sounding as the cabbage salad left a tasty impression thanks to its flavour balance; the zesty dressing a match made in heaven with the sweet bursts from the raisins.

Dietary requirements are well accommodated. Not a dietary requirement per se but given my usual avoidance of lamb, Rumi Brunswick were quick to supplement the Persian meatballs in course 2 and the marinated lamb shoulder in course 3 with some vegetarian picks. If you’re dining a la carte, I can’t recommend enough the BBQ corn (a flavour explosion of sweet corn kernels coated in buttery goodness and dukkah) and the super tender blend of caramelised eggplant and tomatoes (flavour, oh so much flavour…).

Admittedly, we were defeated by the amount of food served in the savoury courses, but desserts were thankfully a manageable portion. Bite sized, literally. A syrup-saturated poached apricot with a layer of creamy labne. The chewy texture of the Turkish Delight was spot on, and the perfumy rosewater flavouring right up the alley of someone who enjoys Turkish Delights (as my dining companion can attest to). As for my favourite? The delicate nuttiness of the pistachio halva that just melts in your mouth.

Like many others in the hospitality business trying to stay afloat under these turbulent circumstances, Rumi Brunswick have made their entire menu available for takeaway, pick up or delivery. Their menu is filled with beautiful, home comfort dishes that work a treat on the dinner table at home. And as a banquet feast to share with loved ones when this is all done and dusted.

FIRST COURSE

• Pickled vegetables and olives

• Sigara Boregi with haloumi, feta and kasseri

• Labne with Lebanese flat bread

• Crudites with almond taratoor

• Crispy fried school prawns with tahini sauce

SECOND COURSE

• Persian meatballs cooked in a tomato and saffron sauce

• Cabbage salad with raisins, almonds and lemon dressing

• Fried cauliflower with sweet onions, currants and pine nuts

BBQ corn - with dukkah & nutty butter (a la carte dish)

THIRD COURSE - MAIN

• Advieh marinated lamb shoulder, slowly roasted on the bone, served with mint sirkanjabin

• Chicken wings, brushed with toum and Aleppo pepper

• Freekeh salad with almonds, feta and pomegranate dressing

• Cos and herb salad with sweet & sour dressing

Caramelised eggplant ‘M’nazleh’ - braised with tomatoes & green peppers (a la carte dish)

FOURTH COURSE - DESSERT

• Turkish delights

• Arak poached apricots filled with labne

• Pistachio halva

Rumi Brunswick

116 Lygon St,

Brunswick East, Victoria, 3057.

+61 3 9388 8255

https://www.rumirestaurant.com.au/

Disclosure: I dined as a guest of Rumi Brunswick. All opinions expressed in this post are based entirely on my experience and observations made during the time of my visit.