Jbeil Cuisine Enfield — Restaurant in Sydney

Striking white neon signage piqued my interest in Jbeil. The glass-fronted space, set at the base of a residential tower just off the busy intersection of the Hume Highway and Coronation Parade at Enfield, doesn’t give much away. However those who push through the doors are rewarded with a cavernous, sumptuously decorated interior, resplendent in Lebanese cedar green. Starting with a nicely lit and commanding bar in the front room, the unusually shaped restaurant continues deep into the building with a number of rooms boasting central share tables and more intimate wood-lined booths. Jbeil is owned by Charles Obeid, a former partner in Al Aseel Restaurant. His fledgling solo empire currently includes restaurants in Enfield and Kareela, and a kitchen in Greenacre.

What you might find surprising is, despite the upmarket look, the menu is reasonably priced and child-friendly. Similar to its Lebanese predecessor, the more succinct sharing menu includes hot and cold mezze (small plates) and more substantial mains. Flat bread and pickles land as soon as you’re seated. Hand-sculpted spinach fatayer ($16/4) are tasty dry, oil-free pastries with tangy green interiors. They land almost simultaneously with our Jbeil mixed plate ($35) so I enjoy them with the accompanying garlic dip (toum). Chicken and cheese ladies’ fingers ($13/4) proved a nice variation with carrot, corn, peas and gentle spices. With a dining companion mad for the shawarma, a bowl of silky smooth hommos ($20) topped with it was a given. It was so good, we didn’t mind too much when the server refused to swap out the pot on the mixed plate with labne.

Tender skewered lamb (laham meshwi) was the pick of the mixed plate’s three skewers, though the moist marinated chicken breast (shish tarok) was also compelling. Kafta (skewered meatball) rounded out the trio of sticks presented with toum, hommos, baba ghanouj and a little pot of well-dressed salad. From a modest wine list–most bottles sit around the fifty dollar mark—the Happs Fields of Gold Chardonnay ($65) from Margaret River did the job. Their spirits collection is...

We have given this restaurant 4 tries but in our opinion it has got worse each time which is sad because it wasn’t good the first time. Last experience I took my niece for her 14th bday - 8 people The woman with long blondish hair ( I can’t say waitress because she had no idea and I did it all) made the experience 10x worse I say don’t work in a job if you don’t like it as it ruins the experience for the customer. The man (manager) had no care factor either and there was only 4 others in the restaurant and then 6 others in the 160 mins we were there. I ordered a red wine and 4 glasses. The red wine gets put on the table and 4 glasses at the other end near the kids - just from that she should be fired. Kibbie nayeh doesn’t come with onions. We asked for toum when the chips came out - she looked at us like we were asking for something outrageous that she had to go out of her way to get. It was like that the whole lunch. Then she asked if we were ready for the bday cake to come out. We asked if she could clear all the table first. She took maybe half the food dishes off and we asked her to clean all the dirty dishes off and she rolled her eyes. Then we got 8 plates and spoons for dessert and 6 napkins. The cake they brought out with the music and my niece was happy We were still talking after half an hour so asked for 2 more large mineral waters and glasses. She brought 4 glasses- I got up to ask for 4 more. We left and my husband gave me a tip because I was the waitress for that event. A cafe serving burgers knows how to serve better than these 2 people. If you don’t want to be in hospitality go work somewhere else because you affect the experience for the person paying and that is soooo wrong. Food by the way wasn’t anything special. Definitely among the worst we have had. They have a...

Here’s my experience at Al-Jbeil

Fatosh salad (4/5): The Fatosh salad was a delightful starter. It featured fresh and crisp vegetables, a tangy dressing, and the perfect balance of flavors. While it was delicious, it didn’t quite reach the exceptional level of some of the other dishes.

Chicken Mansaf (4.5/5): The Chicken Mansaf was a standout main course. It was rich and flavorful, with tender chicken and fragrant rice. The combination of spices and textures made it a top-notch dish that I thoroughly enjoyed. Lemon Mint Mocktail (4/5):

The Lemon Mint Mocktail was a refreshing choice, providing a perfect blend of zesty lemon and cooling mint. While it was delightful, it didn’t have that extra wow factor that would elevate it to a 5-star rating.

Sticky Date (4.5/5): The Sticky Date dessert was a sweet revelation. It was warm, moist, and indulgent, with a luscious caramel sauce. This dessert was a highlight of the meal and certainly deserved a high rating.

Halawet Al Jeban (4/5): Halawet Al Jeban was a traditional Lebanese dessert that offered a unique experience. It had a pleasant sweetness, but the texture might not appeal to everyone. Still, it’s a worthwhile dessert to try for its cultural significance.

Osmalia (3.5/5): Osmalia, while decent, didn’t quite match the excellence of the other desserts. Its flavor and texture were fine, but it lacked the memorable impact of some of the other dishes.

Overall, the restaurant provided a delicious Lebanese dining experience with several standout dishes, making it a highly...