The Thievery is Criminally Good Middle Eastern Fare


Slow roast lamb with fried okra, pickled garlic & goats yoghurt

Some of Sydney’s hottest young talent swapped walls for wheels when Eat Art Food Truck lured the sous chefs from Quay and Tetsuya to the streets of the people. Now the gang are onto a new adventure as Glebe again becomes home to another truck revolution, this time launching the Thievery restaurant.


The menu reads we are ‘Thieves not Gluttons’. Easy to say until you are surrounded with bowls of hummus with burnt butter, ghanoush dotted with luscious sheeps milk yoghurt. The fact that deadly bowls of Lupin beans (they’re toxic if not cooked) are generously provided free-of-charge tells you this is one den of iniquity where fun times are had, but everything from the fit out of pilfered resin doors tables, candle fireplace, deconstructed stair wells and exposed brick gives it an edge.


Hummus with Burnt Butter, Paprika & Flatbread

Former Rockpool and Chin Chin chef Jordan Muhamad leads the kitchen team stealing many of their dishes unashamedly from consultant chef Julian Cincotta (Nomad, Rockpool and 2015 Josephine Pignolet Chef of the Year). Expect middle eastern street food – LFC, Lebanese Fried Chicken with squid ink toum and fried cauliflower fattoush is designed to share, but quite frankly much better hoarded! Flatbreads topped with snapper, chilli and almonds become the poshest kebab ever… only outdone by The Lady Finger loved by anyone with a baklava fetish.


The Lady Finger

Grab a Red Ale lager or a glass of Domain Wardy Syrah from Lebanon and chat to the staff who don’t work behind the bar, but in front of it. It’s unlikely you’ll lose your possessions but you may lose your heart to this bad boy of a restaurant. They don’t follow any rules…and it’s all the better for it.


The Thievery’s Ice Cream Kebab

The Thievery
91 Glebe Point Road, Glebe
Opening hours: Tuesday – Thursday 6- 11pm, Friday 6pm – midnight, Saturday 11am – 3pm & 6pm – midnight 

About the author

Karen’s corporate job back in the UK had included entertaining clients in some of the best restaurants. This ultimately sparked a curiosity 'Just how do they do that?' (she confesses she was brought up on meat and vegetables, so this was all very exciting). Currently a Mr & Mrs Smith 'Tastemaker', she’s flashpacked around the world, learning about wine, experiencing different cultures and cuisines and had a two- year love affair with it all. Originally from England, she finally settled in Australia and continues to be besotted by food, wine and travel preferring to focus on the luxury end of town (thread count does matter).


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