Bottomless Brunch at Barzaari

Barzaari Chippendale at The Old Clare Hotel recently launched a weekend bottomless brunch that celebrates the flavours of the Eastern Mediterranean in one of Sydney’s hottest dining precincts – Kensington Street, Chippendale.

Chef Darryl Martin has curated a menu of dishes that take you on a journey across the ​flavours and culture of Cyprus, Lebanon, Syria, Egypt and surrounding countries​. Start with baked eggs- pastourma & haloumi and his mouth-watering mezze plate, before making a selection from rainbow trout with chermoula and green chili or spatchock in vine leaf, gazan tomato salsa and toum. Guests will share a range of sides to accompany and finish the meal with baklava. These flavours are complemented by a menu of spritzes and brunch cocktails like the Strawberry Royal (​strawberry puree, rose water, lime, freeze dried strawberry, prosecco), ​Jerusalem Lemonade (gin, orange blossom, blitzed mint, lemon, soda) and the Bitter Apricot (​apricot brandy, campari, annese, apricot pure, lemon, soda). Taking inspiration from the cultures from which he cooks, the menu is served family-style making this the ideal occasion to get your friends together for a long and bountiful meal.

The Details:

  • Barzaari Chippendale, 3 Kensington Street, Chippendale
  • Brunch is served: Saturday and Sunday, 10.30am – 3pm
  • Brunch is $75 per person, including two hours of bottomless spritzes.
  • Add an extra hour of spritzes for $30 per person.
  • Seating is available both inside and outside and reservations are recommended.