Souk

The space formerly occupied by The Deanery has just gone through a major makeover - and it’s only just the beginning. Under the guidance of owners Ergun Elmas (Arabesque) and Vlad Kovacevic's, this stunning new venue, Souk, seeks to impress with the flavours of Arabia, North Africa and Anatolia.

Souk’s floor-plan is separated into two main areas, featuring a bar and small tables downstairs and a larger dining space upstairs. The interior is a collaborative project by artist Tom Adair, interior consultant Robyn Levin and Melbourne-based design studio Mildred & Duck.

As you enter the building playful neon signage reading ‘magic flying carpet’ and ‘rugs, rugs, rugs’ are splashed against the walls with warm pink and beige hues, giving the large space a cosy feel. The sophisticated yet playful design is inspired by daily life in the Middle East, the cultural habits, mystical stories and the innate attitude of the Middle Eastern people.

Staying true to Middle Eastern style of dining, Souk’s menu is designed to share with a selection of small and medium plates designed by head chef Rogelio Almanza and Elmas, whose career in hospitality spans a lifetime. The menu is a contemporary take on many Middle Eastern home-style dishes.

We loved tasting our way through the menu. 

To start we recommend the delectable prawn falafels served on smoked black tahini with coriander mayonnaise and tomato oil. The KFC (Kuwaiti Fried Chicken) stole our hearts. An absolute showstopper, each meaty morsel was crusted with a flavoursome spice mix and then perfectly fried to achieve a moreish crunchy exterior. 

For a vegetarian delight, the Bamya is sensational - Think melt in your mouth morsels of Okra slowly simmered in tomato, fresh chilli, coriander and red paprika salcha and served with fried silver-beet. 

And then there is the charcoal octopus, our favourite dish from the menu. The octopus was incredibly tender while retaining a robust structure courtesy of being expertly cooked. The accompanying roasted potatoes
were creamy and well-seasoned while the hot muhammara sauce delivered a luxurious salinity and also enhanced the flavours of the octopus. Amazing!

For something heartier to share, we recommend the slow-cooked lamb shoulder served on a bed of pearl couscous, potatoes and smoked labne.

Pleasing to both the eyes and palate, the Adanali Osman was a wonderfully sweet end to our visit. A decadent dessert of slow cooked black tapioca pearls in a sweet Turkish coffee cream and white crispy tapioca, it was seductively easy to eat. An exemplary display of Souk's versatility.

Location: 13 Bligh Place, Melbourne
Phone: 03 8597 5444
Link: http://www.soukmelbourne.com.au/