Sahtein

Sahtein Authentic Lebanese restaurant in Sydney shaped by generous hospitality and shared dining.

Every half chicken that goes over our coals deboned by hand first, one bone at a time.It comes off the grill flat, skin ...
19/08/2026

Every half chicken that goes over our coals deboned by hand first, one bone at a time.
It comes off the grill flat, skin crisp and lacquered from the flame, marinated in Lebanese spices and finished with house-made toum and hot honey.
picked it as one of their favourite things on the table.

Follow the smoke. Reserve your table via the link in bio.

Our White Pyrenees lamb is raised on fertile Victorian country and selected for its tenderness and clean, mild flavour. ...
18/08/2026

Our White Pyrenees lamb is raised on fertile Victorian country and selected for its tenderness and clean, mild flavour.

Slow-cooked for 11 hours, then finished over woodfire, it’s a dish built on patience and made for generosity—the kind of centrepiece that brings everyone in.

Gather around our signature lamb shoulder. Reserve your table via link in bio.

In many Lebanese homes, coffee is more than something poured. It’s a gesture of welcome, and a sign that the get-togethe...
13/08/2026

In many Lebanese homes, coffee is more than something poured. It’s a gesture of welcome, and a sign that the get-together isn’t over just yet.

We brought our cups back from Lebanon because we wanted every detail to feel right: the shape, the weight, the ritual. At Sahtein, coffee closes the meal by opening up a little more time with each other.

Come for a meal. Keep talking over coffee. Reserve via link in bio.

At Sahtein, our nougat is made by hand in small batches, then cut generously and brought to the table for everyone to sh...
12/08/2026

At Sahtein, our nougat is made by hand in small batches, then cut generously and brought to the table for everyone to share.

Across Lebanon and the wider region, something sweet often marks the end of a meal. This is ours: made in our kitchen and best enjoyed with the last of the conversation.

Finish on something sweet. Reserve your table via link in bio.

In its review of Sahtein, Concrete Playground found “generous, familiar dishes” and a menu that moves from cold and hot ...
11/08/2026

In its review of Sahtein, Concrete Playground found “generous, familiar dishes” and a menu that moves from cold and hot mezze to house-made breads, dips and pickles, followed by meats and seafood from the charcoal grill.

Dishes arrive as they’re ready, creating what describes as the “lively, overlapping style of dining” found across Beirut.

Read the full review at , then gather your own table at Sahtein via link in bio.

Noss Farrouj means “half chicken” in Arabic—and names a dish found on Lebanese tables across generations.At Sahtein, bon...
06/08/2026

Noss Farrouj means “half chicken” in Arabic—and names a dish found on Lebanese tables across generations.

At Sahtein, boneless half chicken is marinated in Lebanese spices, then grilled over woodfire until lightly charred outside and juicy within. House made toum keeps it grounded in tradition; hot honey brings sweetness and heat to the final bite.

Try Noss Farrouj from the woodfire on your next visit. Reserve via the link in bio.

At Sahtein, freshly minced lamb is folded with parsley, onion, garlic and Lebanese spices, then shaped by hand around sk...
05/08/2026

At Sahtein, freshly minced lamb is folded with parsley, onion, garlic and Lebanese spices, then shaped by hand around skewers and grilled over woodfire. The flame chars the outside, keeps the centre succulent and brings a gentle smokiness to every bite.

Taste kafta cooked the traditional way. Reserve via link in bio.

Long before gas or electric cooking, Lebanese families gathered around charcoal braziers to prepare meals. It’s a tradit...
04/08/2026

Long before gas or electric cooking, Lebanese families gathered around charcoal braziers to prepare meals. It’s a tradition called mashawi — things cooked over the grill — and it’s still where Sahtein’s kitchen begins.

Smoke becomes another seasoning, alongside olive oil, garlic, sumac, za’atar and fresh herbs.

Discover the tradition for yourself. Reserve your table via link in bio.

Pyrenees lamb is raised in the fertile foothills of Victoria’s Pyrenees Ranges. Renowned forits tenderness, delicate fla...
30/07/2026

Pyrenees lamb is raised in the fertile foothills of Victoria’s Pyrenees Ranges. Renowned for
its tenderness, delicate flavour and exceptional quality, it’s an ingredient that lets every dish speak for itself.

Discover how Australian produce meets Lebanese tradition. Reserve your table via link in bio.

Our Ketef Ghanam Meshwi is made for gathering. A 1.5kg White Pyrenees lamb shoulder, marinated in traditional Levantine ...
29/07/2026

Our Ketef Ghanam Meshwi is made for gathering. A 1.5kg White Pyrenees lamb shoulder, marinated in traditional Levantine spices is slow cooked for up to 11 hours until it’s beautifully tender.

Served with toum, pickles and fresh Fattoush, it’s a celebration of abundance in its simplest
form.

Experience the generous heart of Lebanese cooking. Reserve your table via link in bio.

Address

18b Argyle Street, The Rocks
Sydney, NSW
2000

Opening Hours

Monday 11:30am - 9pm
Tuesday 11:30am - 9pm
Wednesday 11:30am - 9pm
Thursday 11:30am - 9pm
Friday 11:30am - 9pm
Saturday 11:30am - 9pm
Sunday 11:30am - 9pm

Website

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