Latest news with #Sarafian
Time Out
3 days ago
- Entertainment
- Time Out
Star chef Tom Sarafian's first-ever restaurant, Zareh, lands in Melbourne
Melburnians, the wait is finally over! More than a year since chef Tom Sarafian announced the concept behind his debut restaurant, Zareh is finally set to open its doors in Collingwood on August 20. Sarafian is best known for his eponymous range of Middle Eastern condiments (top-shelf hummus, anyone?) and experience working around acclaimed Australian kitchens (Lumi, Bar Saracen, Young Hearts), not to mention London's world-famous St John. Zareh, a tribute to the chef's grandfather in both name and cultural heritage, marks his most personal project to date. The brand new 40-seater on Smith Street will shine a light on the delicate nuances and historically interwoven traditions of Armenian and Lebanese cooking. 'Over generations, Armenian and Lebanese communities shaped and enriched one another,' shares Sarafian. 'That spirit of cultural exchange and resilience is what we're honouring at Zareh.' Sarafian's grandfather, Zareh, an Armenian from Egypt, taught himself how to cook classic French food after migrating to Melbourne with his wife and sons. After building a career working in kitchens throughout the '70s and '80s, he then trained his son (Sarafian's father), setting the culinary benchmark that the family's next generation is recognised for today. Sarafian's partner Jinane Bou-Assi also comes from a proud hospitality family, her father having run restaurants in Lebanon. Together with Sarafian's international culinary training and his travels throughout North Africa, the Mediterranean and Middle East, the inspiration behind Zareh's intriguing menu took shape. Expect fresh Victorian produce amplified by ingredients and seasonings sourced directly from organic farms in Lebanon – from high quality za'atar, sumac and pomegranate molasses to pine nuts, cedar oak honey and fermented pepper pastes. Not to be overshadowed by the food, a fun cocktail program from renowned bartender Matt Linklater homes in on quality Lebanese arak, while wine lovers will be treated to a list that spotlights exceptional producers from Armenia and Lebanon, in addition to a thoughtfully curated selection of local and international labels. The restaurant features an open kitchen built around a charcoal barbecue and woodfired oven, Tassie-made Pitt and Giblin speakers for Sarafian's personal vinyl collection, and an artfully designed dining room complete with a retro glass sliding door (inspired by Sarafian's grandfather's home), pink limestone walls and earthy tahini-hued curtains. 'I want every guest to feel that warmth, that generosity of family, heritage and good food, to the exciting aromas of spices hitting the fire and the music in the room,' says Sarafian. Hot tip: if you're not the designated driver, don't forget to sample some world-class Armenian brandy after dinner. Zareh opens on August 20 at 368 Smith Street, Collingwood. The restaurant is currently open for dinner only, with plans to offer lunches by early spring. Bookings are now live at the website.
The Age
6 days ago
- Business
- The Age
Zareh, Collingwood: Tom Sarafian's debut restaurant and what you should expect
At Zareh in Collingwood, the dip king and ex-Bar Saracen head chef will intertwine his Armenian and Egyptian heritage – and share his 'death-row dish' with diners. (And it's not his famed hummus.) August 12, 2025 , register or subscribe to save articles for later. You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this article for later Add articles to your saved list and come back to them anytime. One of Melbourne's most anticipated restaurants in recent years finally has an opening date. Zareh, the long-awaited debut of young-gun chef Tom Sarafian, will open in Collingwood next Wednesday, August 20, spotlighting his Armenian and Egyptian heritage. Zareh, the debut restaurant of chef Tom Sarafian, is nearly ready to open in Collingwood. Kristoffer Paulsen Part of what makes it so closely watched is, yes, the lengthy lead time. It also marks Sarafian's return to restaurants after four years of pop-ups and running a successful condiment business. But mostly, it's the former Bar Saracen head chef's refusal to take the path of least resistance in his pursuit of perfection. (This is a man who still insists on hand-peeling garlic for his eponymous dip.) 'We do everything the hard way,' says Sarafian. He's the first to bring mouneh (Lebanese pantry staples) from south Lebanese brand Droubna to Melbourne. From quality sumac to supersized pine nuts, they'll be used across the menu and also available to buy, alongside Sarafian dips, in the deli section. He's also struck out on his own to open the restaurant on Smith Street. It was initially meant to be part of the Mulberry Group stable, but that changed when an appropriate site couldn't be found. 1 / 6 Kafta nayeh (raw lamb dressed with toum, chilli and herbs) is one of Sarafian's Bar Saracen signatures. Kristoffer Paulsen 2 / 6 Chef-owner Tom Sarafian (second from left) with members of his team. Kristoffer Paulsen 3 / 6 Hummus topped with Fraser Isle spanner crab and Mooloolaba prawns. Kristoffer Paulsen 4 / 6 Arak appears across several drinks, including a negroni. Kristoffer Paulsen 5 / 6 The sound system and vinyl collection are a key part of the venue. Kristoffer Paulsen 6 / 6 Tunisian pastry filled with tuna, potato, harissa and more. Kristoffer Paulsen Named for Sarafian's grandfather, Zareh is an elegant 40-seater with deep connections to home. Sarafian will work alongside his brother and cousin, helping out with dips production and front-of-house, respectively. The fit-out emulates their grandparents' house, from burgundy tiles to an identical amber-glass sliding door. The ever-evolving menu will traverse Sarafian's roots, weaving in influences from the Middle East, North Africa and the Mediterranean, as well as his training in London. Sarafian's 'death-row dish' is manti, Armenian style. Here he's baking the teeny-tiny, meat-stuffed dumplings until crunchy, then splashing them with a tomato broth that the bottom soaks up while the top stays crisp. They're dressed with garlicky labneh and Aleppo chilli from Tasmania's Fat Carrot Farm. Hummus topped with Fraser Isle spanner crab and Mooloolaba prawns. Kristoffer Paulsen Ghapama – an Armenian dish 'so iconic they sing songs about it' – is a hollowed-out heirloom pumpkin filled with rice, nuts and dried fruit that's cooked in the wood oven. 'Magical' chicken wings are charcoal-grilled then wood-fired in a claypot, with copious amounts of Sarafian's own toum, lemon and coriander. The chef describes the oven and charcoal barbecue custom-built by The Brick Chef as 'more important than salt'. It wouldn't be a Sarafian restaurant without his signature hummus, adorned with Fraser Isle spanner crab and Mooloolaba prawns. 'This food is [often] seen as cheap and cheerful. We eat it a lot at home ... and at kebab joints. We felt like we needed a room to show off the pinnacle of what [it] can be,' says Sarafian. The house martini garnished with a gilda. Kristoffer Paulsen Completing the equation is arak, the anise spirit, specially imported from Lebanese producer Farid. There are three – OG, coffee, za'atar – to have neat or with a splash of sparkling water, which isn't traditional, Sarafian says, but enhances the flavour. A bracing arak-spiked martini comes with the optional (but arguably essential) add-on of a gilda. 13 exciting restaurant openings we're counting down to this year It's dinner-only to start, but Zareh will soon add lunches and grab-and-go options to the deli. Dinner Wed-Sun from August 20. 368 Smith Street, Collingwood, Restaurant reviews, news and the hottest openings served to your inbox. Sign up
Sydney Morning Herald
6 days ago
- Business
- Sydney Morning Herald
Zareh, Collingwood: Tom Sarafian's debut restaurant and what you should expect
At Zareh in Collingwood, the dip king and ex-Bar Saracen head chef will intertwine his Armenian and Egyptian heritage – and share his 'death-row dish' with diners. (And it's not his famed hummus.) August 12, 2025 , register or subscribe to save articles for later. You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this article for later Add articles to your saved list and come back to them anytime. One of Melbourne's most anticipated restaurants in recent years finally has an opening date. Zareh, the long-awaited debut of young-gun chef Tom Sarafian, will open in Collingwood next Wednesday, August 20, spotlighting his Armenian and Egyptian heritage. Zareh, the debut restaurant of chef Tom Sarafian, is nearly ready to open in Collingwood. Kristoffer Paulsen Part of what makes it so closely watched is, yes, the lengthy lead time. It also marks Sarafian's return to restaurants after four years of pop-ups and running a successful condiment business. But mostly, it's the former Bar Saracen head chef's refusal to take the path of least resistance in his pursuit of perfection. (This is a man who still insists on hand-peeling garlic for his eponymous dip.) 'We do everything the hard way,' says Sarafian. He's the first to bring mouneh (Lebanese pantry staples) from south Lebanese brand Droubna to Melbourne. From quality sumac to supersized pine nuts, they'll be used across the menu and also available to buy, alongside Sarafian dips, in the deli section. He's also struck out on his own to open the restaurant on Smith Street. It was initially meant to be part of the Mulberry Group stable, but that changed when an appropriate site couldn't be found. 1 / 6 Kafta nayeh (raw lamb dressed with toum, chilli and herbs) is one of Sarafian's Bar Saracen signatures. Kristoffer Paulsen 2 / 6 Chef-owner Tom Sarafian (second from left) with members of his team. Kristoffer Paulsen 3 / 6 Hummus topped with Fraser Isle spanner crab and Mooloolaba prawns. Kristoffer Paulsen 4 / 6 Arak appears across several drinks, including a negroni. Kristoffer Paulsen 5 / 6 The sound system and vinyl collection are a key part of the venue. Kristoffer Paulsen 6 / 6 Tunisian pastry filled with tuna, potato, harissa and more. Kristoffer Paulsen Named for Sarafian's grandfather, Zareh is an elegant 40-seater with deep connections to home. Sarafian will work alongside his brother and cousin, helping out with dips production and front-of-house, respectively. The fit-out emulates their grandparents' house, from burgundy tiles to an identical amber-glass sliding door. The ever-evolving menu will traverse Sarafian's roots, weaving in influences from the Middle East, North Africa and the Mediterranean, as well as his training in London. Sarafian's 'death-row dish' is manti, Armenian style. Here he's baking the teeny-tiny, meat-stuffed dumplings until crunchy, then splashing them with a tomato broth that the bottom soaks up while the top stays crisp. They're dressed with garlicky labneh and Aleppo chilli from Tasmania's Fat Carrot Farm. Hummus topped with Fraser Isle spanner crab and Mooloolaba prawns. Kristoffer Paulsen Ghapama – an Armenian dish 'so iconic they sing songs about it' – is a hollowed-out heirloom pumpkin filled with rice, nuts and dried fruit that's cooked in the wood oven. 'Magical' chicken wings are charcoal-grilled then wood-fired in a claypot, with copious amounts of Sarafian's own toum, lemon and coriander. The chef describes the oven and charcoal barbecue custom-built by The Brick Chef as 'more important than salt'. It wouldn't be a Sarafian restaurant without his signature hummus, adorned with Fraser Isle spanner crab and Mooloolaba prawns. 'This food is [often] seen as cheap and cheerful. We eat it a lot at home ... and at kebab joints. We felt like we needed a room to show off the pinnacle of what [it] can be,' says Sarafian. The house martini garnished with a gilda. Kristoffer Paulsen Completing the equation is arak, the anise spirit, specially imported from Lebanese producer Farid. There are three – OG, coffee, za'atar – to have neat or with a splash of sparkling water, which isn't traditional, Sarafian says, but enhances the flavour. A bracing arak-spiked martini comes with the optional (but arguably essential) add-on of a gilda. 13 exciting restaurant openings we're counting down to this year It's dinner-only to start, but Zareh will soon add lunches and grab-and-go options to the deli. Dinner Wed-Sun from August 20. 368 Smith Street, Collingwood, Restaurant reviews, news and the hottest openings served to your inbox. Sign up
