Babylon: Exotic Middle Eastern restaurant opens at the top of Sydney's CBD shopping center

Unveiled: the secret luxury rooftop restaurant that has just been launched in one of Australia's largest shopping centers

  • Babylon inspired by Turkish cuisine is located on the roof of Westfield Sydney
  • New restaurant serves dishes such as Turkish tabouleh and shish chicken skewers
  • The luxurious space above Pitt Street Mall also has a 400-strong wine bar menu
  • Meals in Babylon are also influenced by tastes from both Cyprus and Lebanon
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A luxury new restaurant brings dishes from the Middle East to an Australian audience from the top of one of the largest shopping malls in the country.

Babylon is located on the seventh floor of Westfield Sydney in the CBD of the city and offers a quiet refinement compared to the bustle of the stores below.

However, style is just as large in scale, because the new eatery can serve iconic dishes such as Turkish tabouleh to 800 seated guests in an area of ​​thousands of square meters.

Luxurious new restaurant Babylon (photo) brings dishes from the Middle East to an Australian audience from the roof of one of the largest shopping malls in the country

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Luxurious new restaurant Babylon (photo) brings dishes from the Middle East to an Australian audience from the roof of one of the largest shopping malls in the country

Chef Arman Uz has put together a menu based on his Turkish origins - but also on inspirations about the Mediterranean, including Cyprus and Lebanon (pictured shish wood-fired chicken skewers)

Chef Arman Uz has put together a menu based on his Turkish origins - but also on inspirations about the Mediterranean, including Cyprus and Lebanon (pictured shish wood-fired chicken skewers)

Chef Arman Uz has put together a menu based on his Turkish origins – but also on inspirations about the Mediterranean, including Cyprus and Lebanon (pictured shish wood-fired chicken skewers)

Chef Arman Uz has put together a menu based on his Turkish origin – but also on inspiration from the Mediterranean, including Cyprus and Lebanon.

The savory meals offered are based on three basic elements – flora, fauna and ocean – and also have shish wood-fired chicken skewers and traditional lentil kofte.

& # 39; As you walk through here, you feel an immediate change of pace – as if you have stepped back in a more relaxed time & # 39 ;, location manager Mark Dixon said quick script.

The high-quality family tree in the restaurant's management is clearly visible in their CVs.

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Bar manager David Nutting previously worked in Sydney & # 39; s Restaurant Hubert and Eau de Vie and has made a seemingly endless list of different drinks.

400 different wines are offered, as well as 250 whiskeys.

The savory meals offered are based on three basic elements - flora, fauna and ocean - and also feature seasoned cauliflower with tahini (photo)

The savory meals offered are based on three basic elements - flora, fauna and ocean - and also feature seasoned cauliflower with tahini (photo)

The savory meals offered are based on three basic elements – flora, fauna and ocean – and also feature seasoned cauliflower with tahini (photo)

The carefully crafted bar menu includes 400 different wines and 250 whiskeys - designed by renowned bar manager David Nutting

The carefully crafted bar menu includes 400 different wines and 250 whiskeys - designed by renowned bar manager David Nutting

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The carefully crafted bar menu includes 400 different wines and 250 whiskeys – designed by renowned bar manager David Nutting

Chef Uz told SBS he hoped that the range of pan-continental flavors would offer a welcome change from the typical Australian restaurant menu & # 39; s.

& # 39; I think people are bored with calamari with salt and pepper, barramundi and steak. This is something interesting. It is original, & he said.

& # 39; The flavors are incredible. It is logical that there is a great demand for Middle Eastern cuisine. & # 39;

Chef Arman Uz said he hoped that the range of pan-continental flavors would offer a welcome change from the typical Australian restaurant menu & # 39; s (pictured lentil stew with parsley)

Chef Arman Uz said he hoped that the range of pan-continental flavors would offer a welcome change from the typical Australian restaurant menu & # 39; s (pictured lentil stew with parsley)

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Chef Arman Uz said he hoped that the range of pan-continental flavors would offer a welcome change from the typical Australian restaurant menu & # 39; s (pictured lentil stew with parsley)

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