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Out of Africa and into Sydney With beautiful Moroccan flavours and a tribal themed interior, you must experience Out of Africa. Hassan M’Souli arrived in Australia in the 80s after migrating from Casablanca. His passion for cooking evolved in his mother’s kitchen at a young age and he pursued that passion alongside other creative pursuits. His focus has paid off creating a warm atmosphere and a menu featuring a variety of delicious dishes – the perfect place to share a meal. Out of Africa has garnered numerous awards, and features in most of Sydney’s Top Food Guides – complimenting style, atmosphere, food and service. Their menu is rich with unique, exotic and aromatic dishes that dutifully respect Moroccan traditions. The restaurant has developed a devoted following and so they have not changed the set menu in 10 years. However for returning guests wanted to try something new the restaurant introduces variation into the menu in the form of new specials every week. Hassan was awarded ’Best In The World- African - Cuisine Category’ at the Gourmand World Cookbook Awards in Paris in March 2010 for ’Make it Moroccan’ and in April 2010 Hassan received a letter from the King of Morocco no less, offering congratulations for doing Morocco proud. The perfect way to start or end a weekend, or to liven up a week. Best dish: Fish Turban Tajine (tasty blue eye cod adorned with our famous spicy tomato charmoula, preserved lemon and Moroccan spices)

Dimmi Score
Best For
Parties & groups, Neighbourhood gem
Average Spend
$55 per person
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Phone number
(02) 9977 0055
Vegetarian options
Outside dining area
Wheelchair access
Parking availability
Licensed/BYO (Wine only)
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Reviews we love (3)

Take it from the experts - we gather information from foodie experts to provide you with valuable inside knowledge and detailed descriptions on restaurants from around the country.

Don't let the scary faux-zebra upholstered booth seats put you off; this venue is home to chef and restaurateur Hassan M'Souli's version of soul food – namely Moroccan and North African. Like many chefs, his food referen

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