Inara, meaning “shining light” in Arabic, sure is a bright new addition to the buzzing Busselton dining scene. Opened in the heart of the southwest town by husband and wife team Dan and Joanna Johnson, this Levantine-inspired spot ticks a whole lot of boxes.
Mr H and I were taking a lunchtime break on a drive to Edge Luxury Villas in the Margaret River region. I always like to make a stop in Busselton, even if I’m not staying there. There’s just so much for foodies to explore in this wonderful beachside town. The chic, but casual Inara is found just off the bustling main strip of Queen Street, overlooking a grassy space.
We were warmly greeted and seated next to a giant map mural of the Levant. Then got comfy for a gastronomic journey with dishes inspired by the culinary traditions and interesting produce of Jordan, Lebanon, Turkey, Syria, Greece, Egypt, Iraq, and many other territories near the southeast Mediterranean.
The drinks menu at Inara features a curated selection of local wines from WA and Europe that complement the Levantine dishes. Whether you prefer a robust red or a crisp white, there’s something to suit every palate. There are beers, cocktails and mocktails too. Since I was driving further douth after lunch, I opted for a Jabal Rose mocktail, which was a delicious mix of Pomegranate juice, strawberries, and rose water.
The Inara Busselton Menu
Chef/Owner Dan first realised his love of Levantine cuisine while working in kitchens in the Middle East. His passion for the rich, aromatic flavours of the region is evident in every dish at Inara. There’s a focus on fresh, local ingredients and traditional cooking techniques, particularly those using a wood fire grill.
We started our meal with a selection of share plates. The Abrolhos Island scallops, prettily served in a shell, were topped with preserved lemon butter, cauliflower skordalia,
pickled cauliflower, and aleppo pepper. (gf)
The octopus was tender and full of flavour from the smoky eggplant masabacha (similar to hummus) and pickled tomato. (gf)
For mains, we indulged in the braised Margaret River beef cheeks (gf), which was melt-in-your-mouth tender. The meat fell apart at the mere touch of our forks and was slow cooked for 24hours. This was served with cauliflower and black garlic kuymak (traditionally a cornmeal and cheese dish from the Black Sea region), plus pickled pepper. Mr H and I loved this dish!
Rich and hearty Shakshukit akaslow roasted Amelia Park lamb shoulder, was served with hawaij, pine nuts, cured lemon, tahini yogurt (gf). It had sweet notes and was cooked to perfection.
A broccoli tabouleh (gf) with freekeh, mulberries, seeds, mint, feta, pomegranate and honey provided a refreshing contrast, with its crisp texture and vibrant flavours. Mr H and I both loved this dish, which we didn’t realise was a salad when ordering. We especially loved the nutty little morsels, which turned out to be candied white mulberries. These are used in this region’s dishes a lot, and I was stoked to discover something new myself.
We were far too full for dessert, though it looked mighty tempting! The dessert menu features a range of sweet treats, from traditional baklava to Sütlaç Turkish chilled spiced rice pudding
brûlée, Chocolate Muhallabeya and more. Next time, we’ll definitely save room for a sweet ending to our meal.
Inara is a welcome addition to Busselton, particularly as it offers up very different and delicious flavours. Next time you find yourself in Busselton, be sure to stop by and see what all the fuss is about.
Find Inara at 30 Kent St, Busselton.
Book a table and get more info on their website.
Big thanks to Dan and Joanna for hosting us. All images, words, and opinions are my own.