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№ 01 — Soil to Spit Est. 2014 · Fitzroy

We wrap the food.
You craft the memory.

Every ingredient traced from soil to spit. Honest, seasonal, slow-roasted since dawn — unapologetically flavourful.

See the Menu → Our story →
№ 02 — Slow & Patient Spit turns at 5am

Ancient technique.
Modern conscience.

Marinated overnight in heritage spices, turned on the spit at dawn — some things were never meant to change.

Read More → Order now →
№ 03 — Farm to Wrap Within 80km

Grown with care.
Served with love.

Our vegetables are harvested within 80km. Our farmers have names. Your food has a story worth telling.

Meet Our Farmers → Browse menu →
37° 47′ S Fitzroy ⌇ VIC
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— from a Tuesday morning at the spit, 5:42am —

Our Philosophy

We cook
the food.
You feel the difference.

We started Bayt Al Shawarma with one stubborn belief: food grown honestly tastes unmistakably better. No shortcuts, no compromise. Every chicken is free-range. Every spice is whole and ground in-house. Every vegetable arrives by morning delivery from farms we visit personally.

"If we wouldn't feed it to our own grandmother, it doesn't go on the spit."
— Hana & Ramzi Founders · Est. 2014

What We Stand For

Three pillars.
No exceptions.

no fine print, ever ↓
№ 01

Soil-to-Spit sourcing

Every supplier signs our transparency pledge. We visit every farm. We know every grower's name. There is no grey area in our supply chain.

— twelve farms, all named ✓
№ 02

Time-honoured technique

The vertical spit. The overnight marinade. The patience of low and slow. We have not invented anything new — we have just refused to cut corners.

— eighteen-hour bread ✓
№ 03

Zero-waste kitchen

Vegetable offcuts become stock. Flatbread scraps become croutons. Packaging is compostable. We consider waste a failure of imagination.

— compostable to the core ✓
Made fresh
every morning
· no exceptions ·

The Sauces

Seven sauces.
All from scratch.

Toum — our fluffy, punchy garlic emulsion — is made every morning with nothing but garlic, lemon, oil and salt. Our house harissa roasts eight types of dried chillies. There is not a bottle of anything on our prep bench that did not start as a whole ingredient.

01Toum — garlic, lemonFresh daily
02House harissa8 chillies
03Smoked tahiniStone-pressed
04Pomegranate molassesSlow-reduced
05Mint salsa verdeHand-chopped
06Walnut-chilliToasted
07Harissa yoghurtStrained
12+
Local Farms
0
Preservatives
5am
Spit Starts
100%
Certified Organic

What People Say

Honest food.
Honest reviews.

★★★★★

I've eaten shawarma across three continents. This is the only place where I can actually taste the animal it came from — in the best possible way.

Leila M. · food writer
★★★★★

The toum alone is worth the visit. I asked them to sell it by the jar and they politely declined. I respect the commitment to eating it fresh.

James T. · regular since 2019
★★★★★

As someone with food intolerances, this is the first place I have eaten without interrogating the menu. They just know what is in everything.

Priya K. · nutritionist
★★★★★

We brought 40 people here for a team lunch. The catering was flawless. The food disappeared faster than the meeting that preceded it.

Omar B. · tech founder
📍

Find Us Here

34 Spice Lane · Fitzroy VIC

37.797° S · 144.978° E

Open in Maps →

Come In

The door is
always open.

◷

Hours

Mon – Fri · 11am – 9pm
Sat – Sun · 10am – 10pm
Public Holidays · 11am – 8pm

◎

Address

34 Spice Lane, Fitzroy VIC 3065
Tram stop 22 · Brunswick St

✉

Reservations & Catering

hello@baytalshwarma.com
(03) 9XXX XXXX

№ 04 — What We Make

The full spread

Every item made fresh, every ingredient certified organic and traced from farm to table. Pick your favourites — we'll do the rest.

— prep starts at dawn —

№ 05 — Our Story

A house built on
honest food.

A Word from the Founders

"My mother taught me three things: never cut corners, always know your butcher, and feed people like they're family. Bayt Al Shawarma is just those three lessons made into a restaurant."
Hana Al-Khalil
Co-founder & Head Chef · Beirut → Lyon → Fitzroy

Our Values

Four quiet rules
we will not break.

№ 01 ❋

Transparency, not branding.

Our supplier list is public. Walk in and ask which farm your chicken came from — we'll tell you, and we'll show you the photo on our wall.

№ 02 ⌇

Patience over speed.

We marinate overnight. We slow-roast for twelve hours. We do not microwave anything. If you are in a rush, we are probably not the right restaurant for you today.

№ 03 ◷

Local, in the radius sense.

If we can't drive there in a morning, we don't source from there. Eighty kilometres. That's the rule. We don't fly garlic in from Spain.

№ 04 ✦

Hospitality is a craft.

Our staff are paid above award. They eat what we serve. They go to the farms. They are part of the food, and the food is better for it.

A Short History

Twelve years,
still the same spit.

2014 · The Beginning

A single shopfront on Spice Lane.

Hana and Ramzi open Bayt Al Shawarma with $42,000, two suppliers, and a borrowed vertical spit. The first day's takings: $187. They keep going.

2016 · The First Press

Good Food gives them four stars.

A glowing review opens the floodgates. The line stretches around the block by 11:30am. They hire their third chef and double the kitchen.

2018 · Family Joins

Nour arrives — and so do the breads.

Ramzi's sister Nour, fresh from a decade in Paris bakeries, takes over all bread and pastry production. The 18-hour flatbread becomes the restaurant's quiet legend.

2021 · Going Organic

Certified organic. Every ingredient.

After three years of farm visits and supplier audits, Bayt Al Shawarma achieves full organic certification — a process Hana describes as "expensive, infuriating, and the best thing we ever did."

2024 · Today

Twelve farms. Zero compromises.

Twelve named farms. Six in-house sauces. One spit, still turning at 5am. Nothing has fundamentally changed since 2014 — and nothing fundamentally needs to.

The People

The team behind
every wrap.

Hana Al-Khalil

Co-Founder · Head Chef

Trained in Beirut and Lyon, Hana oversees every recipe and all sauce production. She still arrives at 4:45am on Thursdays to prep the marinade herself. Her toum recipe is a closely guarded family secret — she has declined four publishing deals.

Ramzi Al-Khalil

Co-Founder · Farm Relations

Ramzi manages every supplier relationship personally. He drives 12,000km a year visiting farms, tasting produce, and negotiating directly with growers. He believes the best restaurant decisions are made outdoors, not in spreadsheets.

Nour Saab

Pastry & Bread

Ramzi's sister Nour joined in 2018 after a decade at bakeries in Paris and Melbourne. She manages all bread and pastry — including the 18-hour flatbread and the sesame-encrusted kaak that appears on weekends only.

12
Years in Fitzroy
38
Team Members
12k
km Ramzi Drives
5am
Spit Starts Daily

As Seen In

They wrote.
We cooked.

"The most honest plate of food in Melbourne. Full stop."

Good Food · ★★★★

"A masterclass in restraint — nothing added that shouldn't be, nothing missing that should."

Gourmet Traveller

"Bayt Al Shawarma doesn't just serve food. It makes an argument about how food should work."

Broadsheet Melbourne

Come Eat With Us

Stories are better
with food.

34 Spice Lane · Fitzroy · Open 7 days

Order Now →

№ 06 — Your Selection

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♺Zero-waste, compostable packaging
❋Certified organic ingredients

№ 07 — Checkout

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34 Spice Lane, Fitzroy VIC 3065
Mon–Sun · 11 AM – 10 PM
Estimated ready time: 20–25 minutes

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❋  Organic promise

Every item is made fresh to order using certified organic ingredients, sourced within 80 km of Fitzroy.

№ 08 — Your Account

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