Vic Park – it’s one of those parts of Perth that has just exploded with great dining options over the last few years. I mean, I’m sure there has always been a few great spots along the strip but in recent times it just feels like there is more and more options in this area for those nights when you just can’t be bothered to crack open a cookbook at home. I don’t make it over there often, but one Friday recently I found myself in the area for a girls night at the The Prophet. Excited to be trying this highly regarded Lebanese restaurant for the first time, I headed down Albany Hwy with a bottle of red wine in hand and a sense of excitement.
The Prophet is a rather unassuming little place, with a very small outdoor area and room for a few more inside, seated on plain tables in front of the small kitchen. But don’t let appearances deceive you, there is some serious magic that happens inside this place.
Before you go, there are 4 important things that you should know.
- Bookings are essential here, as crowds flock from far and wide to experience some of the most delicious Lebanese cuisine in Perth.
- It’s BYO only, so make sure you turn up with a bottle of wine (or two) in hand
- Cash is king
- When the waitress tells you that your table has ordered too much, it would be wise to listen to her. Learn from my mistakes!
After much chatting over wine and indecision, we eventually a ordered a vegetarian and meat mixed platter, along with the ladies fingers (minced lamb and pine nuts in filo pastry) and falafel balls. It was less than what we originally wanted to order thanks to our enthusiasm being reigned in by the waitress, but still too much in the end. Although, to this day I am still a bit sad that we didn’t try the arnabeet (deep fried cauliflower) – but I’ll just have to go back!
But I can’t be too sad, because there wasn’t one thing that landed in front of us on the table that I didn’t enjoy. I thought the stand out dishes were the ladies fingers and the falafel balls, which were actually out of this world. Forget the stodgy grey falafel you might have had in the past – these balls of broad bean and chickpea delight were crunchy on the outside, soft and fluffy on the inside and just all around magical. And with that tangy yoghurt sauce – I was in Lebanese heaven!
The platters were a great way to try a bit of everything, and all the meat (which was mostly lamb) was well charred on the outside without being tough and chewy inside. I like the mixture of the creamy hummus and the fresh tabouleh on the platter with the meat – it’s the kind of food that’s great for just heaping a bit of everything on your fork and going for it!