Tom Sarafian at Cumulus Inc
If you’ve been missing Tom Sarafian’s cooking since the closure of Bar Saracen last year, at least you can have his cult-favourite hummus, dubbed “the Tom Ford of dips” by Lee Ho Fook chef Victor Liong, and creamy, garlicky toum at home. But some of his dishes from the Middle Eastern restaurant are too good not to miss – thankfully he’s bringing some signatures back for a short time.
The Armenian-Australian chef is once again taking up residency at Cumulus Inc, Andrew McConnell’s all-day restaurant on Flinders Lane. He’ll be cooking there for two weeks, with a menu of new dishes and classics we’ve been craving.
His hummus with spanner crab and king prawns is back for dinner, alongside kibbeh nayyeh (raw lamb with ground bulgur), Murray cod shish kebabs, lamb fatteh (kofta on fried pita with chickpeas, tahini, caramelised butter and fried nuts) and a lemon, saffron and yoghurt cake with sheep’s yogurt ice-cream for dessert.
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He’s also serving long lunches on Sundays, with a barbecued seafood mezze spread that includes fried mussels, scallops, calamari and Murray cod sayadiyeh, a Lebanese rice and fish dish.
To drink, you’ll find specials such as arak (an aniseed spirit), Armenian and Georgian wines, and cocktails to match the strong flavours of the food.
The residency dinners are available Wednesdays to Saturdays from 6pm and cost $85 for the shared set menu, while Sunday lunches are held from 12pm and cost $120 per person.
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