The inner west is always full of surprises and this glam outpost surrounded by warehouses has somewhat of a shabby chic effect. Lamb is a Sydney favourite and the Greeks and Turkish know how to work those dishes. Chef Darryl Martin has gone back to his Cypriot roots and infused traditional dishes with fresh flavour.
I would be quite happy for Barzarri to be my new local haunt and work my way though the menu, especially coffee that is boiled in a sandpit. The unexpected flavours keep you guessing and also the wine list is top notch and can’t look past the Rieslingfreak No.2 Polish Hill River Riesling. Just remember to book, its a popular spot.
Inked kingfish- buckwheat, caper, cucumber, lemon
lamb shoulder- thribi, garlic, lemon, pita
loukaniko- silverbeet, wood roasted grapes, mustard & fennel
Open Dinner Tuesday to Sunday and Lunch Friday and Sunday
Best Loukaniko- silverbeet, wood roasted grapes, mustard & fennel