Chef Tom Sarafian's first restaurant, named for his grandfather, an Armenian from Egypt who settled in Melbourne. The 40-seat room centres on an open kitchen with a wood-fired oven and charcoal barbecue built by Samuel Fraraccio. Cooking is Armenian and Lebanese with North African and Middle Eastern influences: signature hummus, bastourma toast, kafta nayyeh. Pantry goods come from Droubna, a family producer in South Lebanon. Sarafian runs the room with partner Jinane Bou-Assi, and the wine list favours Armenian and Lebanese producers.
Nearby on Australian Atlas
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