In a celebration of culinary excellence, Melbourne’s vibrant Armenian-Lebanese restaurant, Zareh, has been crowned Gourmet Traveller’s Restaurant of the Year. This prestigious accolade, which has traditionally favoured fine-dining establishments with a European flair, highlights the restaurant’s unique fusion of flavours and cultural heritage, making it a standout in the competitive Australian dining scene.
A Tapestry of Flavours
Zareh, which opened its doors in August 2025, is co-owned by Tom Sarafian and Jinane Bou-Assi, who draw inspiration from their rich cultural backgrounds. The menu is a delightful tapestry woven from the culinary traditions of Armenia, Egypt, and Lebanon. Guests can indulge in authentic dishes such as aish baladi, a traditional Egyptian flatbread crafted with flour sourced from the Mornington Peninsula, and kafta nayyah, a refreshing raw minced lamb dish featuring premium cuts from Tasmania and Victoria. Notably, their hummus is elevated with the addition of spanner crab, showcasing a modern twist on classic flavours.
“I guess it’s imposter syndrome because it’s not fine dining, but we may be part of the new sort of scene that handles food [just] as well … but a bit more casual in their approach,” Sarafian remarked, highlighting the evolving nature of the restaurant landscape in Australia. He further elaborated on the restaurant’s mission, stating, “It’s a love letter from us to Lebanon, who opened their arms and their country to Armenia and went so beautifully to let us in … It’s a cross-cultural celebration.”
A Night of Recognition
The awards ceremony held in Sydney was a resounding tribute to Australia’s diverse dining culture, with many winners reflecting on the profound impact of the nation’s migrant history. Beppi’s, a cherished Italian institution boasting 70 years of service, received the reader-voted “Enduring Excellence” award. Owner Marc Polese paid homage to the immigrants who have enriched the culinary landscape, saying, “There’s been a lot of bad words said about immigrants lately in politics, and I just want to acknowledge those immigrants that have made our industry possible – my dad being one of them.”
Meanwhile, the Best New Talent award went to Saavni Krishnan and Aditya Suresh from Melbourne’s Saadi, who expressed their desire to redefine perceptions of Indian cuisine. “We want to show people Indian food is more than just a bowl of curry,” Suresh stated, as they continue to innovate with seasonal dishes like sundarkala, a unique creation of hand-rolled wheat noodles topped with barramundi.
Celebrating Culinary Pioneers
Among the night’s highlights was the recognition of “Big” Sam Young as Restaurant Personality of the Year for his dynamic presence at Young’s Palace and S’more in Sydney. Young, who began his journey as a kitchen hand earning a meagre $10 an hour, reflected on his journey, saying, “Being in this room is absolutely a privilege.”
Chef and author Stephanie Alexander received a standing ovation for her Outstanding Contribution to Hospitality award. With a career spanning decades, she is celebrated not only for her landmark restaurant, Stephanie’s, but also for her influential cookbook, The Cook’s Companion, which marks its 30th anniversary this year. “I love … that over my career I have been able to influence a lot of very young people who are now firmly entrenched in this amazing industry,” she noted, embodying the spirit of mentorship in the culinary world.
In addition, Melbourne’s Yiaga was acknowledged as the Best New Restaurant, while Christian Ryan from Aloft and Restaurant Maria in Hobart was named Chef of the Year.
A Milestone for the Culinary Scene
The ceremony also commemorated the 60th anniversary of Gourmet Traveller, a publication that has been a staple in Australian gastronomy since it was first published in 1966 as the Australian Gourmet Magazine. This milestone not only celebrates the magazine’s rich legacy but also underscores the evolution and diversity of the Australian culinary scene, where new voices and flavours continue to emerge.
Why it Matters
Zareh’s recognition as Restaurant of the Year signifies a shift in the culinary landscape, embracing a broader definition of fine dining that is both inclusive and reflective of Australia’s multicultural identity. By celebrating restaurants that honour diverse heritages and innovative approaches to cuisine, the awards encourage a richer culinary dialogue and inspire future generations of chefs and restaurateurs to explore and share their unique narratives. As Australia continues to thrive as a melting pot of flavours, the spotlight on establishments like Zareh paves the way for a more inclusive and vibrant dining experience for all.
