Zareh

About Us

Tom Sarafian’s 40-seat debut on Smith Street — named for his grandfather — is a bar-forward room where Armenian, Egyptian, and Lebanese family cooking meets a custom wood-fired oven and charcoal pit (The Brick Chef). Counter seating faces the open kitchen; vinyl from Armenian, Lebanese, and North African artists sets the mood. The tight menu leans on bastourma toast, kafta nayyeh, signature hummus with Fraser Isle spanner crab and Mooloolaba prawns, harissa lamb cutlets, and chicken kebab with toum and pickled green chilli, plus ghapama from the oven and a drinks list strong on arak, brandy, and Armenian and Lebanese wines. Bookings via SevenRooms; retail stocks Sarafian’s harissa, toum, and hummus alongside Lebanese mouneh from Droubna.