In a town where proper Mediterranean cuisine is in short supply, Awtar is a fresh addition to the neighbourhood of Soho. The two-storey bar and restaurant greets you with a rather understated entrance, with bar on one side and tables on the other. Old photographs adorn the walls that are also embellished with metallic accents and a low-hanging chandelier, while the bar area features hanging shelves filled with bottled spirits and liqueurs. The main dining area has a relaxed lounge vibe, with cushioned seating and tables that are rather close to each other – an issue when the restaurant is at full capacity.

Awtar’s menu cover dishes that are popular in the Mediterranean repertoire but difficult to master. Dips and spreads are the restaurant’s strength, and we suggest ordering the signature platter where guests can choose up to four types of dips from the main menu. The Awtar hummus is light and creamy, while satsivi, a spiced mixed nut dip. is well-seasoned and great spread on warm flatbreads served alongside. The bazenjan, the restaurant’s version of baba ghannouj made from roasted aubergines, showcases the right smoky notes, while the tzatziki toum was too dense and bland for us to detect any garlic or mint.

Dolma, or steamed stuffed vine leaf, features stubby stuffed vine leaves, arranged on a bed of salad greens. The filling of slow-cooked pilaf turned out glutinous and slightly overseasoned. The mains that followed fared better. Awtar’s signature lamb adana looked deceptively dry but turned out juicy with just the right spicy hit, particularly strong on earthy cumin. The tomato rice served on the side was a little on the dry side but great when enjoyed with the lamb. Tavuk shish, or grilled skewed chicken, is crusty and golden brown on the outside and tender within.

We were slightly disappointed to see baklava missing in the dessert selection. If you must have dessert, attayef features pancakes folded into half-moons filled with soft cheese filling and chopped pistachio, making a light and sweet finish to the meal.

The restaurant puts a strong focus on its cocktail selection, boasting of its originality. Yet the combination of ingredients bears little surprise. The Basileus is on the light side for a gin cocktail mixing thyme and basil and the drink isn’t mixed thoroughly. The wine list is on the simple side, although we would prefer to see more labels from the Mediterranean region, as currently only the house wine originates from Lebanon, while the rest are from France and Italy.

A better understanding of the menu is needed for the staff at Awtar, as they could only recommend signature dishes and bear little knowledge over everything else. The service offered, however, is rather attentive and friendly.

A dinner for two including one drink and service amounts to HK$980. Awtar’s food offering makes it a good spot in the neighbourhood to unwind over drinks and exotic small plates.