Tom Sarafian Residency at Little Andorra
Middle Eastern restaurant Bar Saracen may have closed its doors, but that doesn’t mean a complete goodbye to all the dishes. Head chef Tom Sarafian is keeping he eatery's memory and menu alive with a three-month residency at wine bar Little Andorra.
Expect the famous hummus with spanner crab and prawn as well as a gilda of Cantabrian anchovies, labneh-stuffed olives, roasted bullhorn and guindilla peppers on a dainty toothpick.
The $65 chef’s selection menu also includes a Levantine cheese called shanklish; chicken kebabs (or beetroot and cabbage kebabs for a vegetarian version); eggplant cooked over charcoal, cheese mamool (a Lebanese shortbread) with fig and sesame jam, and desserts with seasonal fruits.
On Sundays, Sarafian will be cooking barbeque lunches to match with wine and arak, a Levantine spirit made with anise, out in the back courtyard.
Hours:
Wed to Sat, 6pm–10:30pm
Sun, 2pm–5pm
Share
