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What
Where

Pasargad Restaurant

8.5/10
15
325 Penshurst St, 2068 North Willoughby (NSW)See map

Average price $30

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Restaurant menu

  • Average price $30
SPECIAL KABAB - Three separate kabab skewers served with grilled tomato & basmati rice
$40
SOLTANI KABAB - A skewer of Barg & a skewer of Koobideh kabab & grilled tomato
$30
MOMTAZ KABAB - Skewer of Barg & a skewer of joojeh kabab & grilled tomato
$34

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Ratings & Reviews

Fabulous

8.5/10
based on 15 reviews
Only users who have booked on the platforms or a booking module of TheFork group and who have dined in this restaurant can leave a rating, with or without a review. The global rating is based on all ratings and reviews but only those written in English are displayed.
Quality of food :8.8/10
Service :8.3/10
Setting :8/10
  1. Ann P.
    Ann P.
    • 2 reviews
    6/10

    Servings were very generous and tasty but the venue lacked ambience.

  2. Karen L.
    Karen L.
    • one review
    10/10

    The food was absolutely divine. The best authentic Persian food in Sydney (in Australia? ... maybe!) 100% worth every cent. Koobideh & joojeh kabob was perfectly cooked and full of flavour. We will be coming back as regulars.

  3. Steph N.
    Steph N.
    • 9 reviews
    7/10

    The chicken and lamb mince kebab had good flavour, cooked well and succulent. The saffron ice cream was nice, not too sweet with nuts as garnish. It was quiet for a mid-week dinner. Service was polite.

  4. Joyce L.
    Joyce L.
    • one review
    9.5/10

    Food and serving were overly generous. I had the lamb shank, friend had the kebab. We had the lamb mince with eggplant for entry - it was delicious ! The cheese and walnuts were great entree too.

More information

Opening time

All Day Dining: Monday-Sunday 12:00pm-10:00pm

How to get to the restaurant

325 Penshurst St, 2068, North Willoughby (NSW), Australia

Directions to get there

Castlecrag, Lower North Shore, Upper North Shore, Willoughby

About the restaurant

History of Persian Food The traditional Iranian table setting firstly involves the tablecloth, called Sofreh, and is spread out over a Persian rug or table.

Main dishes are concentrated in the center surrounded by smaller dishes containing appetizers, condiments, side dishes as well as bread, all of which are nearest to the diners. These latter dishes are called mokhalafat (accompaniments).

Lunch and dinner (Naahaar and Shaam) are not distinguished in Persian. Traditional Persian cooking is done in stages, at times needing hours of preparation and attention. The outcome is a well-balanced mixture of herbs. meat. beans. dairy products and vegetables. Major staples of Iranian Food that are usually eaten with every meal include rice.

Features

, Christmas and New Year

Services

,

BYO

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