Golda restaurant has officially opened in Melbourne’s Prahran after a false start in June.
The venue was forced to close its doors after opening for just a handful of days due to the pandemic, but is now up and running.
Restaurateur Adam Faigen and Chef Rotem Papo (L’Hotel Gitan and Bar Lourinha) are behind the venue, which revolves around modern Israeli food and heroes flavours and dishes from North Africa, the Middle East, the Mediterranean and beyond.
The current menu has been designed for guests to share, with small plates ranging from hummus with smoked paprika oil and Iraqi laffa bread to rockling samboosak (pastry with fermented chilli and cucumber yoghurt); kohlrabi skewer al ha’esh with preserved oranges and pine nuts and beef carpaccio with black tahini, Lebanese cucumber and date molasses.
Mains encompass wild barramundi with chickpeas, spinach, amba and coconut sauce; a Reuben-style brisket with sauerkraut, Goldstar beer and pickled chillies and charcoal savoy cabbage with labneh ruby grapefruit and almonds.
The wine list showcases drops from Israel, Hungary, Lebanon and Morocco as well as wines from local producers.
Cocktails lean towards Israeli flavour profiles, with a Pomegroni seeing Four Pillars Shiraz gin teamed with sweet vermouth, Campari and pomegranate liqueur and Shiomi’s Margarita combining Reposado tequila with orange liquor and sumac syrup.
Golda is also offering a brunch menu on Fridays and weekends, with the Israeli breakfast a must-order.
Eggs cooked to your choice are served with salad, labneh, marinated olives, tahini, tuna salad, harissa and granola with yoghurt. Shakshuka and challah French toast are also on offer.
Golda is open for lunch Friday to Sunday and dinner Tuesday to Saturday.
Image credits: Parker Blain
