From underrated restaurants to kebab shops: Top chef Tom Sarafian’s favourite food spots

Tom Sarafian, a renowned Armenian-Aussie chef and restaurateur, has become a household name in Melbourne due to his popular hummus and other condiments, which have earned him a cult following. However, beyond his culinary creations, Sarafian also shares insights into his favorite dining spots, offering a glimpse into the diverse and vibrant food scene of Melbourne. His journey began with the opening of Zareh, a restaurant that has quickly become one of the hottest spots in the city. This venture was driven by his desire to honor his Armenian and Egyptian heritage, reflecting his deep roots and cultural influences in his cuisine.

At Zareh, Sarafian continues to craft his signature hummus, toum, and harissa, all of which are made by hand in his Collingwood kitchen during the restaurant's closing days—Sunday and Monday nights. This meticulous process highlights his commitment to quality and authenticity, which has led to his recent appearance as a guest judge on MasterChef Australia. During the show, he challenges contestants with a 60-minute dip-making task, showcasing his iconic hummus as inspiration. Beyond his professional endeavors, Sarafian enjoys cooking at home, often preparing manti, Armenian beef dumplings that require significant preparation time but are consumed quickly. He enhances these dishes with tomato sauce and a garlicky yogurt mixture, garnished with lemon, chili, and sumac.

In addition to his home-cooked meals, Sarafian has a guilty pleasure—a Hawaiian pizza paired with a vanilla Coca-Cola, a combination he only indulges in when unwell. Reflecting on his career, Sarafian recalls working under the esteemed English chef Fergus Henderson at St. John in London in 2014. One piece of advice that resonated with him was the importance of happiness in the kitchen, believing that contented chefs produce the best food. This philosophy has guided him throughout his career, influencing the environments he creates in his restaurants.

When it comes to dining out, Sarafian has several favorites that reflect his appreciation for variety and quality. He particularly admires Jim’s Greek Tavern in Collingwood, known for its bold flavors and simple approach to food. The tavern offers a menu that changes daily, featuring fresh seafood, barbecued meats, and salads. Sarafian is especially fond of the lemon oregano potatoes and barbecued offal, highlighting the restaurant's connection to a local seafood supplier named Stavros, who ensures the highest standards of freshness.

For special occasions, Sarafian chooses Anchovy in Richmond, where he praises the innovative cooking of Thi Le, the 2025 Good Food Guide Chef of the Year. He recounts a memorable experience with her theatrical presentation of a clay pot containing mushrooms, accompanied by a rich broth and rice. Other notable dining experiences include Bacash in South Yarra, where he enjoys grilled John Dory, and Tipo 00, known for its duck gnocchi, which recently returned to the menu after being absent for several years. At Bistra in Carlton, he savors lamb ragu pasta and rainbow trout with white beetroot.

Sarafian also recommends Sogumm in Cremorne, a restaurant praised for its warm atmosphere and unique culinary offerings. He visited with a friend from Sydney’s Baba’s Place and was impressed by the acorn jelly served with marinated cucumbers, a dish he describes as unlike anything he has tasted before. Another favorite is El Columpio in Fitzroy, where he enjoys traditional Mexican breakfasts such as chilaquiles and pozole, along with beautifully prepared tamales.

In terms of cafes and bars, Sarafian frequents Ca Com, a nearby banh mi spot located next to Anchovy in Richmond, where he enjoys an egg banh mi as a late breakfast. For coffee, he prefers Ageyo Coffee, a family-run Ethiopian café in Collingwood, where he typically orders a long black, a magic, or a latte. When seeking a refreshing drink, he visits Caretaker’s Cottage in the city for an ice-cold martini, while in Collingwood, he explores various options that cater to his tastes. Through these recommendations, Sarafian not only shares his personal preferences but also showcases the dynamic and eclectic nature of Melbourne’s food culture.