Darryl Martin, Executive Chef & Co-Owner of Barzaari
Buzzing with the atmosphere of a bustling Eastern Mediterranean bazaar, Barzaari is a taste of Cyprus in the heart of Sydney’s Inner West.
Chef and co-owner Darryl Martin brings over 20 years of experience to Barzaari.
Barzaari offers a beautifully curated selection of Bites, Small Plates, Big Plates, Sides and Sweets. The menu is regularly updated with seasonal selections and each Barzaari dish showcases simple yet refined ingredients, plated to perfection with passion and artistic flair.
To complement the restaurant’s Cyprian infused ethos, Barzaari offers a comprehensive wine and drinks menu complete with one-of-a-kind cocktails to transform a meal into an experience.
Opening in just 2016, Barzaari has become a sensation with Sydney diners lining up to enjoy their hearty Eastern Mediterranean offering. Whether it’s to unwind with a wine or cocktail and a sampling of delightful bar food or to indulge in a family feast that lasts for many hours, Barzaari caters to all occasions and appetites.
Meet Chef and co-owner Darryl Martin, as I sat down and talked all things Barzaari and life.
We would like our customers to expect a restaurant that pays tribute to the Eastern Mediterranean. Intriguing while still remaining familiar to the Australian palate.
What made you create an Eastern Mediterranean restaurant?
My wife Gabby has both Cypriot & Lebanese Parents.
Gaining a strong appreciation for the culture and food over the years, I saw a fantastic opportunity to embrace.
Many trips to the region, family connections and my professional career brought me to this point.
What inspires you as a chef when you are creating dishes?
The seasons. The Eastern Mediterranean. Avoiding the clichés. The often challenging concept of serving food predominately from our woodfired oven or charcoal bbq pit.
Our customers. We want to offer new things as often as possible to our loyal customers.
What is a must-have dish next time I’m dining at Barzaari?
Before the season wraps up, our woodfired Brussel Sprouts- mograbieh, molasses, capers & chilli is a winner.
Being both executive chef and co-owner you are one busy man in a stressful position. What do you love to do in your down time?
The simple things, take the kids to the park, go to the gym, try and switch off from work a little. Generally, spend as much time as possible with the family.
Do you have a favourite dish you love to cook at home and eat in front of the tv?
Our household favourite on a Sunday night is a massive bouillabaisse. All the seafood, lots of saffron and a perfect baguette. We make a day of it, Gabby takes the kids to the fish markets in the morning, then I get cooking with them in the afternoon.
I have a bit of a sweet tooth, what’s my must-try dessert in Barzaari?
New to the dessert menu… Orange blossom meringue, sumac sorbet, rockmelon and mastic cream.
How would you describe yourself in 3 words?
What advice would you give to your 18yr old self about the future?
Maintain and nurture industry relationships. Hard work will pay off, stay focused.
Coffee or tea? How do you have it?
Coffee- double espresso.
65-69 Addison Rd, Marrickville 2204 NSW
To Stalk : INSTA