Marrickville’s Barzaari restaurant has opened its Chippendale branch, located on the ground floor of The Old Clare Hotel in Sydney.
Owners chef Darryl Martin and Andrew Jordanou have partnered with Unlisted Collection’s Loh Lik Peng, who is behind some of Singapore’s best restaurants, including Dave Pynt’s Burnt Ends.
Barzaari is renowned for its spin on Syrian, Egyptian, Lebanese and Cyprian fare and will offer Marrickville favourites including tiropitakia as well as a range of new dishes.
“It will have the same principles as Barzaari Marrickville, focusing on moving seasons with authentic and quality ingredients, just a different offering,” says Martin.
The menu is designed for sharing, with small plates, snacks, large plates and desserts all on offer.
Smaller plates include two new additions – stuffed pickled eggplant with toum and kingfish with peas, lemon jam, basil, falafel and sunflower – which are both unique to Chippendale.
Mains cover hapuka on vine leaf with almond tahini and spiced barley; beef short rib with chermoula, hummus and salted sumac onions and beetroot and turnip tart with fresh curd, mustard seed and pumpkin a la grecque.
The drinks list features modern and classic cocktails, local and international beers and an affordable wine list.