In November 2018, Darryl Martin and Andrew Jordanou of Marrickville’s Barzaari replicated their winning concept in an industrial-designed space in Chippendale.
Koulouri (a sesame-topped Greek bread that has the texture of a bagel) is served with house-made butter and Cypriot salt, and eggplant pickles come with an air-dried beef and garlic sauce. The team here makes its own olives, and there are more than 100 wines available. A smoker offsets the absence of the charcoal barbeque and the woodfired oven that are features at the Marrickville location. A trolley abundantly stacked with nougat, Turkish delight, candied orange peels, marshmallows and biscuits is rolled around at dessert time.
Some Barzaari Marrickville dishes have made the trip over, such as the tiropitakia (feta-filled pastries with burnt honey, lemon and fava leaves), the baklava with safflower and almond ice-cream, and the traditional sandpit-roasted coffee. A number of vegan dishes are also available – such as a Mother In Law salad (cabbage, maple mayonnaise, sesame and caper leaf) and a salad of purslane (fresh and pickled served with garlic yoghurt and bulgur).
The Barzaari menu is also available at the Old Clare’s bar – things such as dips, wings, sambos and pita pizzas.