Sydney says goodbye to Kensington Street Social as it reopens as Barzaari Chippendale

Sydneysiders prepare to say a bittersweet goodbye to Kensington Street Social, the excellent resident restaurant of The Old Clare Hotel which was one of the first to open when Kensington Street was in it’s infancy. Bitter because KSS was a great place; sweet because it’s making way for Barzaari Chippendale, an expansion for the Marrickville-born restaurant which has in the past few years amassed a huge following thanks to their generous Middle Eastern cuisine and energetic, intimate atmosphere inspired by a Cypriot market place.

From Tuesday 30th October, Barzaari will open its second location to the public, seating up to 120 guests with a lunch and dinner service from Tuesday through to Saturday (and lunch only on Sunday). They’ll also be handling in-room dining for guests of the boutique, opening guests up to some delicious flavours inspired by the regions of Cyprus, Syria, Lebanon and Egypt.

Ex-Quay chef Darryl Martin and Andrew Jordanou, who own the business, have partnered up with Loh Lik Peng of Unlisted Collection to operate the new restaurant, bringing Chippendale a menu designed to be shared, offering small and large plates, sides, desserts and sweet treats like Orange Blossom Marshmallow, Loukoumi and Soujouko from Athienou, Cyprus. We know we’ll be stopping by for one of their signature Sand Pit coffees.

And just in case you’re a Marrickville local that has just been sent into panic: the original Barzaari isn’t going anywhere.

Barzaari, named after a Cypriot market place where Jordanou’s grandfather used to sell his farm grown produce, will have a strong focus on moving seasons, with vegetables championed on the menu. Martin says diners can expect, ‘Authentic and quality ingredients prepared from a different perspective, referencing the region throughout the menu’.

Address: 3 Kensington Street, Chippendale, NSW 2008
Contact: +61 2 8277 8533

Chris Singh

Chris Singh is an Editor-At-Large at the AU review, loves writing about travel and hospitality, and is partial to a perfectly textured octopus. You can reach him on Instagram: @chrisdsingh.