Buzzing with the atmosphere of a bustling Eastern Mediterranean bazaar, Barzaari is a taste of Cyprus in the heart of Sydney’s inner west.
Welcoming guests into its earthy toned dining room, Barzaari creates a charming scene with natural materials throughout (including their gorgeous timber and stone plate ware) stone benchtops, exposed brick, polished concrete floors and hanging globe lights giving off an irresistible warmth. With an open kitchen, massive wood fire oven and charcoal BBQ clearly visible, diners at Barzaari enjoy a theatrical display, proudly showcasing where the food is prepared.
Chef and co-owner Darryl Martin brings over 20 years of experience to Barzaari, combining his high-end, classic, French and modern Australian influences with the cuisine of his wife’s heritage – a mix of Cyprian and Lebanese. Capturing the food and culture of these rich traditions, Darryl aims to deliver a fresh offering of Eastern Mediterranean flavours infused with his contemporary Australian approach.
Travelling, eating and exploring the Eastern Mediterranean with his wife and family, Darryl was inspired to create a restaurant back home in Sydney that honoured the vibrant flavours of this region with contemporary Australian originality. Barzaari offers a beautifully curated selection of Bites, Small Plates, Big Plates, Sides and Sweets. The menu is regularly updated with seasonal selections and each Barzaari dish showcases simple yet refined ingredients, plated to perfection with passion and artistic flare.
Some of Barzaari’s most popular dishes include the Kingfish with quick preserved lemon, chickpea leaves & beetroot as well as the Sticky Pork Jowl with loukaniko, smoked eggplant and BBQ cos. There is also a full vegetarian menu, rather than just a dish or two, ensuring plenty of variety for everyone.
There is an elegant dessert offering that’s too good to pass up, with options such as the Muhallebi- arak sorbet, candied fig, meringue & rose and Pistachio cake with kitromilo, blossom and kataifi. Desserts at Barzaari are best enjoyed with their famous sandpit coffee – rich, aromatic coffee brewed in basins of sand over an open fire. An experience not to be missed!
Barzaari have also just started Sunday Brunch, with a unique menu that will whet the appetite of even the most astute brunch connoisseur! On the menu you will find Poached eggs with dukkah shanklish, chili, turnips, pita and evoo, which is a fresh take on Sydney’s favourite meal of the day.
To complement the restaurant’s Cyprian infused ethos, Barzaari offers a comprehensive wine and drinks menu complete with one-of-a-kind cocktails to transform a meal into an experience. The Mastic Sour with Gin, Mastic, thyme, passionfruit, citrus and whites is ever popular, while the exotic Red Sea with Gin, berry tea, orange and bitters (served hot!) is a noteworthy choice.
Opening in just 2016, Barzaari has become a sensation with Sydney diners lining up to enjoy their hearty Eastern Mediterranean offering. Whether it’s to unwind with a wine or cocktail and a sampling of delightful bar food or to indulge in a family feast that lasts for many hours, Barzaari caters to all occasions and appetites.