Former Quay Chef to Open Barzaari in Marrickville
Your future Mediterranean realm of baklava and quince ice cream.
Coffin Bay Oysters, charcoal pork neck and baklava with quince ice cream. These are just a few of the creatively decadent items you'll find on the menu at Marrickville's new Mediterranean joint, Barzaari. Set to open on Addison Road in mid-July, the restaurant and bar is a brand new venture from chef Darryl Martin, whose resume includes the casually high-flying likes of Quay, Foveaux, and 3 Weeds. In other words, our expectations are pretty damn high.
Co-owned by Martin along with friend Andrew Jordanou, the look and feel of the restaurant is inspired by — you guessed it — a bazaar, complete with exposed brick walls, charcoal pit and wood-fire oven. Diners will be greeted with artwork by local artist Jack Egan, along with the scent of Cypriot coffee cooked in heated sand.
Once seated, visitors will have their run of the menu, most of which is designed to be shared. Start with snacks such as lamb's breast with cracked spices, sheep's yoghurt and black olive oil, before moving onto small plates like loukaniko (pork sausage) with silverbeet, mustard, fennel and roasted grapes.
The mains are similarly appetising, and range from swordfish served in vine leaf to Spencer Gulf woodfired prawns. And for dessert — assuming you're somehow not tempted by the aforementioned baklava — try buttermilk custard with aniseed and apple tea granita.
At the bar, meanwhile, you'll find a healthy selection of cocktails, along with a wine list curated by sommelier Dennis Roman. Three words: bring it on.
Find Barzaari at 65-69 Addison Road, Marrickville from Tuesday, July 12. For more information visit www.barzaari.com.au.
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