Buzzing with the atmosphere of a bustling Eastern Mediterranean bazaar, Barzaari is a taste of Cyprus in the heart of Sydney’s Inner West.

Chef and co-owner Darryl Martin brings over 20 years of experience to Barzaari, combining his high-end, French and modern Australian influences with the cuisine of his wife’s heritage – a mix of Cyprian and Lebanese. Capturing the food and culture of these rich traditions, Darryl aims to deliver a fresh offering of Eastern Mediterranean flavours infused with his contemporary Australian approach.

Labne with nigella bread, pomegranate, pink pickle, pistachio and basil

Labne with nigella bread, pomegranate, pink pickle, pistachio and basil. Image: Supplied

Travelling, eating and exploring the Eastern Mediterranean with his wife and family, Darryl was inspired to create a restaurant back home in Sydney that honoured the vibrant flavours of this region with contemporary Australian originality. Barzaari offers a beautifully curated selection of bites, small plates, big plates, sides and sweets. The menu is regularly updated with seasonal selections and each Barzaari dish showcases simple yet refined ingredients, plated to perfection with passion and artistic flare.

Barzaari welcomes guests into its earthy toned dining room, while creating a charming scene with natural elements throughout. Their timber and stone plate ware, stone bench tops, exposed brick, polished concrete floors and hanging globe lights radiates an irresistible warmth. With an open kitchen, massive wood fire oven and charcoal BBQ clearly visible, diners at Barzaari enjoy a theatrical display, proudly showcasing where the food is prepared.

Sydney Rock Oyster with lemon pearl, roe, sumac

Sydney Rock Oyster with lemon pearl, roe, sumac. Image: Supplied

Some of Barzaari’s most popular dishes include the kingfish with quick preserved lemon, chickpea leaves & beetroot $22, as well as the sticky pork jowl with loukaniko, smoked eggplant and BBQ cos ($36). There is also a full vegetarian menu ensuring plenty of variety for everyone.

The dessert menu is too good to pass up, with options such as the muhallebi with arak sorbet, candied fig, meringue & rose ($16) and pistachio cake with kitromilo, blossom and kataifi ($16).

Desserts at Barzaari are best enjoyed with their famous sandpit coffee – rich, aromatic coffee brewed in basins of sand over an open fire. With the experience being just as good as the taste.

Barzaari have also just started Sunday Brunch, with a unique menu that will whet the appetite of even the most astute brunch connoisseur. On the menu you will find poached eggs with dukkah shanklish, chili, turnips, pita and evoo $19, which is a fresh take on Sydney’s favourite meal of the day.

To complement the restaurant’s Cyprian infused ethos, Barzaari offers a comprehensive wine and drinks menu complete with one-of-a-kind cocktails to transform a meal into an experience. The Mastic Sour with gin, mastic, thyme, passionfruit, citrus and whites ($18) is ever popular, while the exotic Red Sea with gin, berry tea, orange and bitters served hot ($19) is a noteworthy choice.

Opening in just 2016, Barzaari has become a sensation with Sydney diners lining up to enjoy their hearty Eastern Mediterranean offering. Whether it’s to unwind with a wine or cocktail and a sampling of delightful bar food or to indulge in a family feast that lasts for many hours, Barzaari caters to all occasions and appetites.

02 9569 3161
65 Addison Rd, Marrickville NSW
Dinner Tues-Sat 5:30pm-late. Lunch Fri from 12pm. Brunch Sun from 9am