A Name, A Legacy

Named after Sarafian’s grandfather Zareh, an Egyptian-born Armenian who settled in Melbourne and passed down his love of cooking, the restaurant is a full circle moment for Sarafian. His partner Jinane Bou-Assi brings Lebanese roots, and together they merge two rich culinary traditions into one warm, vibrant space.

Fire, Smoke and Precision

The heart of Zareh is the custom wood-oven and charcoal pit, taking centre stage in an open kitchen where you can see smoke, flame and controlled technique at work. Sarafian draws on his experience working in kitchens from Melbourne to London—think St John and Rumi—to bring finesse as well as flavour.

Dishes That Tell A Story

From crisp-skinned rainbow trout to harissa-spiced lamb cutlets and a standout chicken kebab with toum and pickled green chilli, each plate reflects heritage and craft. Starting dishes such as bastourma toast or kafta nayyeh honour tradition while reflecting Sarafian’s fine-dining sensibility.

Drinks With Depth

Zareh’s drinks list is as thoughtful as the food. Lebanese arak served three ways, a standout Armenian brandy list, and wines showcasing Armenia and Lebanon sit alongside Victorian produce. The beverage program matches the culinary ambition, delivering nuance and boldness in equal measure.

A Home Away From Home

Built to feel intimate, Zareh’s interior is warm and personal—pink limestone walls, retro glass sliding doors, wood and copper accents all reference Sarafian’s family story and travels. Located at 368 Smith Street, Collingwood, it’s a 40-seat space that invites genuine hospitality and shared experience.