Barzaari, which opens up to the public on 12th July, is Marrickville’s newest bar-restaurant and the latest venture from Chef and co-owner Darryl Martin who is best known for his work at Foveaux, 3 Weeds, and the world renowned Quay. That resume alone is enough to shoot up expectations for the food here, and Martin along with good friend Andrew Jordanou are not taking the new opening lightly, offering up a modern interpretation of eastern Mediterranean cuisine inspired by Martin’s travels to surrounding Mediterranean and Middle Eastern countries.
With the spicy aroma of Cypriot coffee that’s been cooked in heated sand wafting around the space, Barzaari is set to greet locals and visitors off Addison Road and into a vibrant space influenced by a traditional Bazaar and defined by exposed brick walls along with artwork created by local artist Jack Egan. A wood-fire oven and charcoal pit will feature in the kitchen and allow for share-focused dishes including Koosah with haloumi in zucchini and tomato rice, Swordfish in vine leaves with tashi and nuts, and Lamb Shoulder with garlic, lemon, and pita. Wood fired Coffin Bay Pacific Oysters served with lountza and parsley stalk should be a hit for the starters, and dessert will be handled with the likes of Baklava with quince ice cream, Buttermilk Custard with aniseed, dibs, and Northern Apple Tea granita, and Harisi with scented ice cream and sand pit coffee.
Experienced sommelier Dennis Roman has come on board to curate the wine list, while the bar’s cocktail list has been handled by Tomi Bjorck (BW Restaurants).
Barzaari will be open for lunch and dinner bookings, as well as drop-in bar sessions. It’s also located quite close to Enmore Theatre to, so pre-concert dining here is a must.
Image supplied and used with permission