Bar Bouni is a love letter to Lebanese-Mediterranean dining in Melbourne's Arts Precinct.
The Southbank newcomer at 153 Sturt Street carries a culinary lineage stretching back over a century. Bar Bouni traces its roots to Greeks who fled Turkey for Lebanon in the early 1900s, eventually settling in Sydney’s Surry Hills in 1953. There, the family opened a pastry shop and began roasting nuts and coffee – a trade now in its third generation. The 1970s saw the family establish Emad’s and Hunna’s, venues that became synonymous with Lebanese hospitality, late-night energy and the kind of warmth that makes strangers feel like family.
That same spirit infuses every corner of Bar Bouni. The dining room strikes a balance between refined and relaxed, with Bentwood chairs gathered around white-clothed tables, warm timber floors accented by a black and white checkered strip, and globe pendant lights casting a golden glow across the room. Curved timber panelling and a handsome marble bar complete the picture. It feels like the perfect environment for a dinner party – elegant without being stuffy, convivial but never chaotic.
Bar Bouni
- Where: 153 Sturt Street, Southbank
- When: Wednesday to Sunday, lunch and dinner
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The venture comes from hospitality group Tommy Collins, with the restaurant named after founder Ben Avramides’ childhood nickname. In the kitchen, Añada alumni Jessica Mantilla leads the charge, while Vue de Monde alum Federico Soligno oversees the bar. Every rotisserie dish arrives with a choice of complimentary sauces that showcase the Lebo-terranean concept: a heavenly garlic toum, zhoug (a bright herbaceous Middle Eastern hot sauce) and muhammara, a traditional roasted red pepper dip. It’s a generous touch that encourages experimentation.
The menu, branded as born and bred Lebo-terranean, draws from flavours across the Mediterranean while staying rooted in Melbourne. Start with the za’atar flatbread, which arrives with labneh, hot honey and fresh herbs. The bread has that satisfying chew and char, while the hot honey adds an unexpected sweetness that plays beautifully against the tangy labneh. It’s the kind of opener that sets expectations high.
From the rotisserie section, the crackling pork belly demands attention. It’s a commitment that delivers – the skin shatters satisfyingly, giving way to rich, succulent meat beneath. Perfect for sharing, though you may find yourself reluctant to pass the plate.
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The triple cooked potatoes deserve their own paragraph. Served with crispy oil and aioli, these are the kind of potatoes that ruin all other potatoes. Crisp on the outside, fluffy within, and carrying just enough of that aromatic oil to make each bite interesting. They’re worth every cent.
To finish, the vanilla cardamom custard tart arrives with rotisserie pineapple – an inspired pairing that works remarkably well. The cardamom adds a subtle warmth to the silky custard, while the pineapple, caramelised from its time on the rotisserie, brings a tropical sweetness that cuts through the richness. It’s a fitting end to a meal that celebrates bold flavours without ever overwhelming the palate.
Bar Bouni describes itself as aspiring to be both a neighbourhood favourite and a dining destination. On this evidence, it’s well on its way to achieving both. The Arts Precinct location makes it an obvious pre or post-theatre option, but this is also somewhere worth making a dedicated trip for. The family heritage isn’t just marketing – you can taste it in the food and feel it in the welcome.
Bookings are recommended, which tells you everything you need to know about how quickly word has spread.
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