Ezra sits back from the busier stretch of Kings Cross on Kellett Street in Potts Point, run by husband and husband team Nick and Kirk Mathews-Bowden with head chef Ben Sears, previously of Paper Bird and Moon Park. The menu draws on Ashkenazi, Mediterranean and Middle Eastern traditions filtered through a Sydney lens, built for sharing, with dishes spanning hummus topped with smoked egg, Moroccan carrots, pickle-brined roast chicken and Jerusalem bagels alongside gluten-free options. Cocktails come laced with Middle Eastern spice, and the wine list moves between Israel, Australia and beyond, mostly natural in style. The 90-seat terrace house is fitted with a living sculpture of olive branches and native plants, and includes both a front and rear courtyard for indoor-outdoor dining. A private room seats 8 to 17 guests, with a semi-private option for 15 to 25, making Ezra suited to both a relaxed dinner and a larger group booking.
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