LOCATIONOn Norton Street, between Parramatta Road and Marion Street. Buses run along Norton Street or parking is available in several nearby shopping centres.
Zenoba is also located in North Strathfield in the Bakehouse Quarter on George Street, North Strathfield. Phone 9746 8424. Zenoba Strathfield is Licensed and BYO (wine only) No corkage is charged.
Zenobia Leichhardt is BYO ONLY so bring your favourite bottle of wine to compliment the fabulous meal.
PROFILED BY DE GROOTS MEDIAThis family owned and operated restaurant brings the rich flavours and colourful decor of Lebanon to Leichhardt’s “little Italy”. Step inside and enter an enchanting wonderland of exotic fabrics, intricate beading and colourful hangings. Recline on cushions, perch on ottomans or dine alfresco in the heated, covered courtyard. Named after Queen Zenobia of ancient Palmyra, who personally led troops in combat and conquered much of the Middle East, this is a dining room fit for royalty. Adorned with cushions and a rich colour palette of deep reds and dark wood, traditional meets contemporary in this opulent venue.Everything from the tip box to the sweets cabinet are imported, and knowledgeable staff are on hand to guide you through the traditional menu.
Friday and Saturday nights are packed to the rafters, with both male and female belly dancers flitting through the restaurant. Zenobia is ideal for festive group dining – bring your own beer, wine or spirits at no corkage cost, bring a cake and candles with no cake-age fee, and choose from several differently decorated private dining rooms. The Zenobia banquet is a must: vine leaves, falafel, tabouli, kafta skewers and much, much more will fill the table before ending with Lebanese coffee and sweets. If dining a la carte, start with perfectly grilled haloumi slices that squeak between the teeth, and a colourful fatouche salad of seasonal vegetables, crispy bread and a more-ish dressing. Vegetarian bellies will also be satisfied, with a number of light snacks and heavier options on the menu. Shredded lamb is marinated in special spices to create an aromatic shawarma, or fork into the samkeh harra – grilled fish fillets served in a cashew-studded tahini sauce. Mint or cinnamon tea – or a puff on the argilah – will round off your Lebanese experience.
Lauren Barker, May 2009