Soumi Tannous: Bar Beirut owner’s ‘magic touch’ wins national host awards | The Canberra Times

The food is good. It’s not groundbreaking and I’m not trying to be, but it’s pretty good pub grub. We went over four small plates: tuna kebab with chipotle pesto, three-cheese rakakat, spicy calamari under Urfa pepper mayonnaise, and candied kale with tahini and hazelnut dukkah, $16-$22 per plate. Then a main between us, charred cumin chicken with toum and bright purple house chutney ($36). Boneless thigh, properly cooked over charcoal, complete with engravings, is the kind of thing that sounds simple and hardly is. The tom on the side had a neat garlic edge. Sprinkled with the house Beirut seasoning, the chips arrived crisp, voluminous, and far more than two people could finish.