Sarafian
Features
There are many places you might have eaten heavyweight chef Tom Sarafian’s food in the past three years: The Australian Open; pop-ups at food-industry favourites including Lee Ho Fook, Pidapipo, Free To Feed and Maker & Monger; and even in your own home thanks to his line of Sarafian brand hummus, toum and harissa.
Sarafian, hasn’t held a permanent role at a restaurant since Bar Saracen, where he worked as head chef for over three years, closed in 2021. But now the chef plans to open two CBD spots this winter: restaurant Zareh, and daytime eatery and deli Sarafian.
Sarafian has teamed up with restaurateur and Mulberry Group founder Nathan Toleman (one of the key figures in Melbourne’s early 2010s cafe wave who is behind venues including Hazel, Lilac and Dessous) on the openings.
Sarafian will be a causal spot inspired by daytime eateries and delis in Beirut. It will serve Arabic breakfasts and lunches, and sandwiches and salads to takeaway. There’ll be Sarafian’s trio of products, as well as cheeses, jams, cured meats and freshly made yoghurt. Sarafian is also working with small producers and farmers in Lebanon to offer Arabic spices like sumac and mixes like za’atar.
Zareh and Sarafian are due to open in the CBD this winter.
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