When you take an ex-Quay chef and task him with creating dishes from Cyprus, Lebanon, Egypt and Syria, you get a contemporary and considered interpretation of ancient cuisines. Chef Darryl Martin has refined and simplified his menu to showcase the core tenets of the cuisines, while focusing on ingredients and refined flavours.
Set inside the Clare Hotel in Chippendale, the restaurant is an open and modern space with a blend of concrete pillars, glass and metal.
With the exception of the ‘bites’ section, all the dishes on the menu are designed to share. The raw kingfish with peas, lemon jam, basil, falafel and sunflower is a light but satisfying beginning. The hapuka on a vine leaf with almond tahini and spiced barley is another great example of considered taste and texture pairing. And the lamb rump with harissa, currants and cracked seed soubise maftool is another mouth-watering illustration of simple ingredients generating a dish that is greater than the sum of its parts.
PSST! If you don’t have time for a full meal, check out the amazing bar menu at Barzaari Chippendale.