A new Middle Eastern-inspired restaurant, bar and terrace with a 800 person capacity has opened on the top floor of Westfield Sydney.
Spread over 1200-square-metres of space, Babylon seats over 200 in the restaurant, while the bar has a capacity for 330.
The restaurant centres on a custom-built mangal (Turkish grill) and two rotisseries, with head chef Arman Uz (ex-Efendy) is creating a menu that has eastern Mediterranean and Middle Eastern influences such as 12-hour braised lamb neck served with Turkish dumplings and chilli butter, 72-hour sous-vide wagyu tri-tip with roasted eggplant purée and pan-fried snapper with tzatziki, pistachio and baharat rice.
A 30-dish bar menu includes duck gozleme, ground lamb pide, harissa chicken wings and meze, charred Turkish chillies with molasses and smoked eggplant salad with woodfired capsicum.
The bar, led by bar manager David Nutting (Restaurant Hubert, Eau de Vie), offers six Middle Eastern-inspired cocktails, a 250-strong whisky list and 400 spirits, while sommelier Simon Howland (Nomad, Catalina) has curated 300 different wines.
Babylon is the second Sydney venue for Mantle Group Hospitality, which also opened James Squires’ high profile microbrewery, The Squire’s Landing, in Circular Quay last year.