Golda - CLOSED

Overview

The cuisine of Tel Aviv features a diverse blend of influences, drawing on flavours from across North Africa, the Middle East and the Mediterranean. And that celebrated mix has now landed in the heart of Prahran, with all-day modern Israeli restaurant Golda.

Helming the kitchen is Israeli chef Rotem Papo, whose resume counts stints at Tel Aviv's famed Catit, along with Melbourne's own L'Hotel Gitan and Bar Lourinha. To that end, expect a share-friendly, produce-driven menu, built on a sharp attention to detail, and a deep respect for both local ingredients and classic flavours.

Brunch is a clever, contemporary lineup, featuring plates like the challah french toast ($18), shakshuka cooked in the josper oven ($21), and a reworked benedict with zucchini latkes, smoked salmon and burnt tomato hollandaise ($21). Meanwhile, lunch and dinner will see you settling in over the likes of double-fried cauliflower with tahini and sumac onions ($12), Israeli-style beef carpaccio ($13), and grilled sardines done with chermoula and an olive cream ($27). A reuben-style brisket ($36) comes paired with house-made sauerkraut, while a generous 'feed me' menu clocks in at $65 a head.

And you'll find plenty more elevated Israeli flavours throughout the drinks list, including cocktails like a pomegranate-infused negroni ($22) and the Adama's Classic — a fusion of Cynar, peach whisky and grapefruit bitters ($22).

Images: Parker Blain