With 19 years hospitality experience and a resume that reads with the likes of Quay and 3 Weeds, Chef Darryl Martin is well-equipped to be bringing a distinctive new dining experience to Sydney’s inner-west, opening up Barzaari in Marrickville, a stone’s throw from inner-west landmarks Enmore Theatre and Factory Theatre. We recently posted up news of the opening, but have since been itching to get a closer look at just what type of food Martin and co-owner Andrew Jordanou have planned for the exciting new restaurant.
Just over two weeks into operation, the spicy aromas of Cypriot coffee cooked in heated sand has been luring guests off the relatively bare Addison Road strip, welcoming them to a vibrant space that has been modeled after a Bazaar with artworks, a wood-fired oven, and a charcoal pit fitting in between the exposed brick walls. By all indications, the place is as energetic as an open-air marketplace, providing the area with a unique spot and kitchen that looks to be crafting some of the most interesting food in Sydney this year.
The menu was curated to the inspiration Darryl picked up after some research trips around Europe, particularly Cyprus and some of the more off-road Middle Eastern villages and small towns. This has resulted in a list that’s divided into sections: snacks ($4-$15), small plates ($14-$25), big ($23-$42), sides ($8-$14), and sweets ($5-$16), complemented by a strong dedication to good wine (picked by experienced Sommelier Dennis Roman) and cocktails (created by Tomi Bjorck).
Entrees read like they are aimed towards street food fanatics: Shanklish and Majdouleh are served in vine leaves with meyer lemon and radish, Nigella Pita Bread is pumped out of the oven and served with labne, basil oil, Kabees El lift, and pistachio, and Lamb Breast comes covered in cracked spices, Sheep’s yoghurt, and black olive oil. Small plates move up to dishes like the Tiropitakia which is feta and ricotta with mandarin, pine nut, and caper leaves from South Australia, the Inked Cobia served with rusks, capers, cucumber, and lemon, and Loukaniko, silverbeet with wood roasted grapes, mustard, and fennel.
Main seafood dishes include Swordfish wrapped in vine leaf with tashi, nuts, and freekeh, Octopus from Western Australia with lemon, garlic, and black olive oil, and Spencer Gulf Wood Fired Prawns with broccoli stalk, Skordalia, and dukkah. The other half of the “Big” menu is dedicated to meats, with the likes of Charcoal Pork Neck with almonds, crackle, fennel seed, and parsley, and Lamb Shoulder served with Thribi, garlic, lemon, and pita.
The menu is rounded out by five desserts, the most eye-widening ones being the Buttermilk Custard with aniseed, dibs, and Northern Apple Tea granita, the Harisi, which is scented ice cream with sandpit coffee, and some Baklava with quince ice cream.
If the food tastes as good as it looks (and we think it’s a safe bet they do) then Barzaari has just shot to the top of our “must. have. now” list, especially since it’s so close to two of Sydney’s busiest live music/events venues and a short stroll from Newtown Station.
Barzaari
Address: 65-69 Addison Road, Marrickville, NSW 2204
Contact: 02 9569 3161
Website: Facebook
Hours: Tues-Thurs 5:30pm-12am; Fri 12pm-3pm + 5:30pm-12am; Sat 5:30pm-12am; Sun 12pm-5pm
Images supplied and used with permission.
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