Behind an unassuming salmon-pink shop front in suburban Wamberal, savour spectacular flavours of France, North Africa, Asia, and the Mediterranean at SUQ.

Head chef Michael Guirguis is delicately adding the finishing touches to the homemade duck liver pate, with a finely sliced, lightly toasted baguette (made in France), once the duck fat and pomegranate gelatine are added. Neat orange segments and Dijon mustard are the final touches on the beautifully presented ramekin.

A fine dining aficionado of almost four decades, Lyon, France was Michael’s training ground, after departing his hometown of Cairo. His passion has taken him into the kitchens of innumerable well-known establishments. 

The seven-kitchen Green Room function centre at the Opera House, The Rex (fine dining modern Australian), The Swiss Grand, and many others. While much of his experience was gained in French cooking, he has a keen interest in Italian, Japanese, and other Asian cuisines.

Terrigal locals know Michael from his days heading French/Italian Novanta Quattro on the Esplanade. He was the name behind high-end restaurant Sirocco in Darlinghurst and Sorrel in Manly, too.

For Coastie regulars, holidaymakers, and first timers who stop off at SUQ (pronounced ‘suke’) on Oceanview Drive Wamberal, diners’ palates have been taken on a tour around the world since 2016. SUQ means ‘market’ in Arabic, and the restaurant’s menu is reflective of a lively marketplace, brimming with variety.

At SUQ it’s all about sharing.

“Shared plates are the tradition of many cultures including my own, from Egypt. The culture of sharing brings people together, bonds them, and inspires storytelling.”

At SUQ, with every dish, Michael is constantly reinventing something different and surprising, bringing flavours, textures, and colours to life.

Michael encourages a table of two diners to embrace what he calls the ”full SUQ share plate experience” – to truly sample his forty-plus years’ culinary excellence. That involves ordering four plates.

“One light cold dish, one light hot dish, one medium and one substantial. I want people to sit down, relax, settle in, try a lovely glass of Australian or perhaps French wine and have the full shared plate experience with cuisines from across the globe.”

Diners are treated to the flavours of France, Italy, the Mediterranean, North Africa, Japan and parts of Asia.

Starter examples are the seared Japanese scallops with Rodrigues chorizo, carrot, and ginger custard. Or Panko-crumbed goat’s cheese, perfectly fried and served with beetroot and quince remoulade and toasted French baguette. Or Cairo-style corn, cooked on a gas barbecue, finished with shaved parmesan and mayo quince blended with roast garlic.

“I’d love to try and get some Tasmanian scallops with raw onion and to present Australian products with respect and love.”

When HUNTERHunter stopped by, Michael was busily slicing grade five sashimi with the steadiest of Global Japan blades. Afterwards adding just the right amount of lime, and sesame dressing, and furikake (toasted seaweed and dried bonito skin).

“If you fancy French, try the crispy skin spiced duck breast, cauliflower puree with passionfruit jus. Prefer to go for Greek? Order the braised lamb shoulder with sweet potato and muscatel grapes.” 

“More into Malaysian? Why not try the fragrant Wagyu beef curry, spiced yoghur,t and roti bread. This dish has been on the menu for seven years, cooked to the same recipe.”

SUQ sits on a beautifully sunny corner of Ocean View Drive and Bundara Avenue Wamberal and seats 37 inside and 25 outdoors.