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Rabbath


Location & Contact

7a/1837 Gold Coast Hwy, Burleigh Heads
rabbath.com.au

Directions
Hours

Today : CLOSED

Monday : CLOSED

Tuesday : 5:30– 9:30 pm

Wednesday : 5:30– 9:30 pm

Thursday : 5:30– 9:30 pm

Friday : 5:30– 9:30 pm

Saturday : 5:30– 9:30 pm

Today : CLOSED

View all hours
Style

Food & Drink , Vegan Friendly , Gluten Free Options

Price

$$$

Alcohol

licensed

Elsewhere



For contemporary Lebanese cuisine, fine wines and a homestyle atmosphere, you can’t go past Rabbath in Burleigh Heads. Owners Patrick and Pascal Rabbath have created an intimate and very welcoming 28-seat dining space, driven by a refined Lebanese menu that is designed to share. The space is warm and inviting – kind of like being at a friend’s place for dinner. You can sit at the bar and gaze at the theatrics from the open-plan kitchen, or nestle yourself on the couch for the ultimate date night. There’s a concise menu that shines the light on authentic flavours and traditional methods of Lebanese cuisine. The best way to experience it is with the four or five-course chef’s selection – you’ll get to taste everything from exotic dips like the zeit ou zataar (created with family-made extra-virgin olive oil), through to jweneh (char-grilled wingettes with hommus) and the bifteck – a grass-fed yearling eye fillet served with fries. The falafels, plated as a trio with tarator, are an absolute must try, as is the char-grilled lamb kafta with seven spice and traditional babaganouj, and the kashkawan (pan-fried sheep’s milk cheese). You’ll want to add some house tabouleh and m’jadara (brown lentils and rice with crispy onion and beetroot pickles) on the side while you’re at it. The sommelier-curated cellar list caters for everyone, and you’ll also find a tight series of cocktails – everything from the signature espresso martini made on Rabbath’s own house-roasted coffee through to Baalbek’s Old Fashioned, crafted with smoked rosemary and date-infused bourbon. Sweet tooths will want to finish with the shukulata – melted chocolate and halaweh rolled in hot mountain bread – or a few slithers of authentic baklawa.

 




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