Barzaari Chippendale on Kensington Street has just launched a new Eastern Mediterranean fixed-price, brunch menu available every Saturday and Sunday from 10.30am. Drinks are bottomless (unlimited) for two hours.
Chef Darryl Martin has created a group-style menu allowing you to enjoy a variety of dishes influenced by the cuisines of Lebanon, Cyprus, Syria and Egypt.
Starter: baked eggs, pastourma & haloumi Mezze plate.
Mains: haloumi-spiked baked eggs; whole rainbow trout with chermoula; spatchcock cooked in vine leaves with salsa and toum sauce.
Sides: falafel and heirloom tomatoes; butternut pumpkin with zalouk salad.
Beverages: Strawberry Royal – rose water and freeze-dried strawberry; Jerusalem Lemonade – gin, orange blossom and lemon; Bitter Apricot – brandy, Campari and apricot purée.