Aambra

Aambra is the newest venture from owner Cristian Gorgees, spotlighting Levantine culture and cuisine in the heritage-listed Rose Bay Uniting Church. Left empty for more than a decade, the church has been converted into a 140-seat restaurant, blending the original building's features with a sense of contemporary elegance. 

“This property is such an important part of Rose Bay and indeed Sydney’s history, so we wanted to make sure there was something special about every inch of it,” Cristian tells Urban List. 

Located in the grounds overlooking Old South Head Road, the building is surrounded by olive trees, lounge chairs and a multi-level, wraparound deck—akin to a sprawling garden in Lebanon. 

The original stained glass windows have been retained, bathing the tables in colourful, dappled light. Italian marble lines the floor in tones of burgundy and peach, with custom art deco, brass and linen fixtures decorating the walls. But of all the features that shine through from the church's remaining architecture, the 10-metre high cathedral ceiling is certainly the most impressive. 

“It’s always been a place of sanctuary, and that’s how we want it to live on, where people can escape reality for a few hours and come together with the people that mean the most to them", says Cristian.

An open-plan bar and kitchen run across the entire length of the venue, giving guests a clear view of the open flame that grills their dinner. In terms of the menu, Aambra focuses on traditional Levantine dishes and preparation: Cristians’ centuries-old family recipes from his Iraqi heritage join dishes from regions such as Lebanon, Jordan, Cyprus and Egypt.

“Levantine cuisine is steeped in traditions and rituals and is about so much more than simply eating,” he says.

Small plates are heavily featured: start with a freshly-shucked rock oysters with fermented onion and isot oil, a play on kibbeh nayeh (made with tuna rather than lamb), or a samke harra whiting sando with whipped tahini. For mains, the blue grouper masgouf is served whole with tamarind and tomato—it's a no-skip menu.

“We want guests to experience each dish in a way that elicits memories long after they’ve gone home", says Cristian, as every item on the menu has been created to appeal to the five senses. 

The drinks list is just as enticing, cultivated by sommelier Sasa Savic—a list of more than 130 wines has been curated to pair well with each dish. Cocktails are not forgotten either—the arak elderflower spritz and jaffa margarita are best enjoyed in the sunny alfresco area. 

Aambra is open for dinner, Tuesday to Sunday—and for lunch from Thursdays onwards. 

Image credit: Aambra | Supplied