Bekka

Inspired by the Beqaa Valley in Lebanon, Bekka is the newest contemporary venture of Richard and Suzanne Pavlov. Well-known in the hospitality scene for establishments such as Brunswick Foodstore and catering venue, Willow and Graze, their latest venture graces Moonee Ponds with fun, healthy and delicious Lebanese cuisine.

We were greeted by Suz when we arrived, and served with a complimentary plate of pita (soft and crispy!), labneh and pickled vegetables. The front counter of the open kitchen was lined with bowls of fresh salad, olives, pickled vegetables, dips and tabbouleh. Glass jars with pink pickled veges and bottles of wine and beer lined the back wall.

The interior is the handiwork of Trish Khoury from Grace Interior Designs, taking inspiration from the colours of the Lebanese landscape and the vivaciousness of Lebanese food. Accents of black, tan and gold, along with black tabletops and industrial seating highlight the contemporary nature of the food served at Bekka.

The menu is largely made up of mezza, and sharing amongst diners in encouraged. I was particularly excited to try their award-winning falafel, which is made with both chickpeas and broad beans. I’m no falafel expert, and I may have imagined this, but the broad beans added an extra bit of texture and flavour to the falafels, which was a welcome point of difference.

The dishes that really stole my heart were the battata harra and the fattoush. The battata harra – a name that just rolls off the tongue – is a dish of fried potatoes in a garlic, coriander and chilli sauce. It was like no other potato dish I’ve had, and my life is all the better for having experienced it #dramaticfoodie. The fattoush on the other hand, is a salad consisting of tomatoes, cucumber, radish, capsicum, onion, mint, parsley and sumac, with crispy pita and pomegranate molasses that offered a frrresh break amongst the falafels, kibbeh, and meat from the meshweh (the grill).

Now after all of this food, the two of us really weren’t feeling up to dessert. We decided to push through however, and boy, am I glad we did. We had the myhallebi – a milk custard topped with seasonal berries, orange blossom syrup and kataifi, which is shaved pastry. The dish sounds like it could be on the heavy side, but in reality was a light, sweet treat, and the kataifi added a lovely sweet crunch to it (can you tell I love textures in my food?).

The Pavlovs are big on hospitality, and this commitment shone through in the warmth of their service. Suz was on hand for any questions we had about the menu, as well as for a few recommendations. At the end of the night, Richard, who had been in the kitchen while we dined, came out and sat down amongst the guests, saying hello and having a chat.

Bekka 
22 Hall Street, Moonee Ponds
Open Monday to Saturday, Monday to Friday, 12pm to 3pm (lunch), Monday to Friday, 5.30pm to 9.30pm, Saturday, 11.30am to 10pm
bekkarestaurant.com.au