Barzaari Chippendale opens today on the ground floor of The Old Clare Hotel, offering a modern take on eastern Mediterranean cuisine from Cyprus, Syria, Lebanon and Egypt.
Seating up to 120 guest, Barzaari Chippendale will serve lunch and dinner Tuesday- Saturday and lunch on Sunday. Guests of the hotel will able to enjoy in-room dining from Barzaari Chippendale and patrons of the Clare Bar can order off a specially designed menu.
Designed by award-winning architects Neri & Hu and executed by Matt Darwon, the sophisticated contemporary design of Barzaari Chippendale and private mezzanine dining space remain true to The Old Clare Hotel’s rich heritage. Giuseppe Arcimboldo’s ‘The Four Seasons’ mural, first seen at Barzaari Marrickville also features in Chippendale.
According to Chef Darryl Martin, Barzaari Chippendale will have the same principles as Barzaari Marrickville, focusing on moving seasons with authentic and quality ingredients.
To start, guests can explore bites and small plates, which include Barzaari’s signature and modern-take on ‘tiropitakia’ – fava leaf, feta, burnt honey and lemon – alongside new additions such as ‘pastourma’ – stuffed pickled eggplant with toum – and raw kingfish with peas, lemon jam and basil, falafel and sunflower.
For a substantial meal, large plates include hapuka on vine leaf with almond tahini and spiced barley; beef short rib with chermoula, hummus and salted sumac onions; and a delectable beetroot and turnip tart with fresh curd, mustard seed and pumpkin a la grecque.
A number of vegan dishes are available to guests, such as purslane salad – fresh and pickled with garlic yoghurt and bulgur – and a mother-in-law salad with cabbage, maple mayo, sesame and caper leaf.
The menu finishes with a range of desserts and smaller sweet alternatives, including blistered buttermilk ricotta with rhubarb, buckwheat crumb, rose and honeycomb, through to orange blossom marshmallow, loukoumi, and soujouko from Athienou, Cyprus. These can be paired with Barzaari’s signature sandpit coffee and the favourite – baklava, with safflower and whole almond ice-cream.
Barzaari’s drinks list comprises modern and classic cocktails, alongside a generous wine list, with most bottles under $100, as well as a unique list of craft beers, both local and from the eastern Mediterranean.
Barzaari Chippendale
3 Kensington Street, Chippendale, NSW 2008
Tuesday – Saturday: Lunch service from 12pm – 3pm and dinner service from 5:30pm
Sunday: Lunch service only from 11am – 3pm
www.barzaari-chippendale.com. au | +61 2 8277 8533
Photos supplied
