Vous avez une remarque, une suggestion, une proposition ? Toutes les idées sont les bienvenues.
L'avis de Gault&Millau
Chef Darryl Martin’s (ex-Quay) Mediterranean/Middle Eastern menu has been inspired by his wife and by business partner Andrew Jordanou’s grandfather from Cyprus.
The restaurant has a lovely feeling to it with polished concrete floors, exposed brickwork and paintings on the wall. The fixtures and fittings and tableware are well suited to the environment, and there’s an open kitchen with an open charcoal fire.
With exceptional balance of flavours and high-quality produce, Chef Martin has given great thought to providing a Mediterranean experience. Start with some of the tasty dips, which are accompanied by gorgeous pita bread, and surrounded by wood-fire fig with stringy cheese, which offers a salty/sweet contrast. The sticky Torrello rosé veal shin is an amazing dish, with melt-in-the-mouth meat complemented by the accompanying chestnuts and thribi. Other tempting options on the menu include Gooralie pork neck with loukaniko, smoked eggplant, olive and silverbeet and Geraldton kingfish with smoked salmon, tomato water, cucumber and chickpea leaf.
PSST! Barzaari also offers three different group menus to experience the cuisines of the Middle East, Cyprus and Greece.
Reviewed for the 2019 Guide