PROFILED BY DEGROOTS MEDIAOwner and head chef Najla Atmaja’s menu is a fascinating melting pot of dishes with Lebanese, Moroccan and Syrian influences. Flavours from pomegranate molasses and cracked wheat hail from Aleppian cuisine but Atmaja herself is hesitant to align her menu with one particular style and says it is best described as Eastern Mediterranean. Her signature dishes like the Moroccan fish marinated in fresh tarragon, saffron and olive oil, the salatit fattoush – a scrumptious salad from Atmaja’s homeland of Syria - that serves strawberries and grapes with a sumac and pomegranate dressing, or the shish tawug, consisting of chicken fillet kebabs marinated in yoghurt and Aleppo pepper, allow diners to experience aromatic and intriguing flavours rarely offered in mainstream restaurants. Cafe Najla’s specials board is a treasure chest as it is Amatja’s chance to get creative with delicious seasonal veggies. Early spring sees hearty broad bean flavours while late spring brings robust artichokes and delicious, sweet cabbage.
Cafe Najla’s long space is modestly decorated with Middle Eastern and North African art and objects, creating a down-to-earth atmosphere that doesn’t divert attention from the culinary experience. Appetisers and dips start at $8.80 while mains range from $22 to $29.
Frank Trimboli