Abuali's Kebab

Hands down my favourite restaurant in Sydney. A hidden gem and in Fairfield of all places. Setting is stunning, ambiance on point and food is out of this world. Fine dining feel at very affordable prices. All of the staff always make us feel special too - shout out to Maggi (Restaurant Manager) and Jason (Exec Head Chef). Can't help but keep coming back !!

This restaurant is a hidden gem in Sydney's outer west. Took my mother here for her birthday and the food and service were excellent. There desserts were serviceable but with the exception of the Panna Cotta, the rest could use some improvement. I would definitely come here again and highly recommend it to others.

La Tratt, Fairfield RSL 6 Mar 2021 Hatted More importantly, lauded by Gault and Millau Specials of the Day MB9+ Rangers Valley Tajima Sirloin, $70 for 200gm. I suspect the piece being presented as an example did not fully demonstrate the marbling which is fine. This piece of meat once paraded for the night won't be used in cooking anyway, so why waste a more marbled specimen? Risotto Scampi Dishes Sampled Bread & Olive platter - Bread was warm and presentation adequate. EVOO was fruity and a non-bitter varietal, the balsamic vinegar was more subtle, I suspect aged ~5yrs and for the purpose of being a side appetizer, this was good. Veloute of mushroom and truffles with parmesan crust. Very pleasant. This ought to be available as cream soup of the day. Risotto Scampi Zucchini Flowers - FIORI DI ZUCCHINI RIPIENI Fried olives - OLIVE ALL ASCOLANA Tomahawk for 2 - MANZO ALL'OCCHIO DI COSTOLA 1kg traditional cooked. Fruit sorbet as palate cleanser proper Pleasant décor, dimmed lights, candles on table Service with a smile - yes, this still counts regardless of how many Michelin stars one might have Olive & bread platter arrived in less than 60s after we ordered pre-dinner drinks. Very good. House soda water - as palate cleanser. Yes yes, it is a weak carbonic acid. That's how it cleanses your palate as with all things pH <7. Enthusiastic, well groomed wait staff - hair tied back, nails proper in food hygiene length, no touching of face/hair at anytime was noticed. Good product knowledge in terms of specials of the day. No hard sell of drinks, in fact no pressure at all. Simply informed consent, offering the diner more to allow them to make their own astute decision. Overall presentation was pleasing. Quality of ingredients and overall creative infusion was palpable. Superb tempura batter brittleness at time 0, time 5 then time 10. It was eaten by then so I could not check cold brittleness. I enjoyed my surf and turf entrée - scampi vs beef-filled olives vs ricotta filled zucchini flowers could arguably be a meal of its own. The tomahawk was the highlight of course and it was a very pleasant piece of beef. 8-9/10, minor issues to tease out really since I was nit-picking for perfection. $184 with a $16 tip to round it up to $200. This is a premium establishment where you get what you pay for. The chef Jason, is a talented soul. He was keen to hear my feedback so we did have a brief discussion on the salient points and areas to improve. I will be seeing how the cooking goes. Overall, this was a pleasant meal and might be a permanent Saturday night steak dinner event since good habits must be inculcated. I had no room for dessert. My low carb dining also precludes any unnecessary dietary carbohydrates. The next meal will have to be wine paired. I might even order a custom degustation to taste everything. I would also prefer private room dining. Alimentation isn't just about food but the fact I can be far from the maddening crowd and enjoy a moment's silence. A man and his meat is a personal thing. #latratt #fairfieldRSL #NSW #Australia #tomahawk #1kgtomahawk #scampi #GaultandMillau #hatted

Came here for an event and was greeted with friendly front of house staff. We were told there would be a time limit for the next session which we thigut would be fine. Unfortunately we were given our main (the $110 tomahawk steak, which ended bring very dry) within 30 minutes of having to leave. We were rushed by the manager and unfortunately had to rush through all the food including dessert.

I came here for a 6 year anniversary and taking close friends out before their wedding. We were greeted with a friendly Hagi, manager in charge of the night. We started our experience with a few cocktails in the lounge area. Cool vibes etc. Then we shared a beautiful gnocchi lobster as an entree before our 4 course meal. Which consisted of a variety of amazing dishes. Was a beautiful night out and definitely one of the best dining experiences in western Sydney.