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Restaurant

Zareh

368 Smith St, Collingwood VIC 3066, Australia

Recommended by 6 people

Updated

Find Zareh

368 Smith St, Collingwood VIC 3066, Australia

Directions ↗
+61 421 919 426
HoursMonday: Closed Tuesday: 5:30 – 11:00 PM Wednesday: 5:30 – 11:00 PM Thursday: 5:30 – 11:00 PM Friday: 5:30 – 11:00 PM Saturday: 5:30 – 11:00 PM Sunday: Closed

*Opening hours may differ during holidays.

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About Zareh

Zareh swaps generic wine bar fare for charcoal smoke, nostalgic Arabic vinyl, and wood-fired Levantine comfort on Smith Street. Grab a seat at the open kitchen counter to watch skewers sear over charcoal while the needle drops. Regulars know to start with the signature hummus—slicked with sweet spanner crab and king prawns—scooped up using puffed, blistered aish baladi pulled straight from the wood oven. Round it out with garlicky chicken kebab slathered in toum, or lamb chops paired with harissa and Lebanese wine.

  • Seafood Hummus & Aish Baladi: Silky dip crowned with king prawns and spanner crab, paired with fresh-baked Egyptian wood-fired flatbread.
  • Open Kitchen Counter & Vinyl: Bar seating looks directly onto live-fire grills while curated vinyl records and nostalgic tunes drive the room.
  • Levantine Wine & Arak Program: Dedicated list spotlighting Armenian and Lebanese producers alongside regional Arak cocktails.
RestaurantArmenianLebaneseRestaurant

What's On at Zareh

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why Diners Choose Zareh

Elevated Armenian-Lebanese wood-fired dining, vinyl beats, and unpretentious Collingwood hospitality.

  • Signature Seafood Hummus & Wood-Fired Bread

    Tom Sarafian's signature dip pairs rich king prawns and spanner crab with Egyptian aish baladi baked fresh from the wood-fired oven.

    Rich, silky and packed with flavour, it's one of those dishes that you find yourself thinking about long after you've left. Served with aish baladi — quite possibly the bread of your dreams

    Kim Long

  • Charcoal Firecraft & Heritage Cooking

    Armenian and Middle Eastern dishes showcase intense charcoal charring across skewers, lamb cutlets, and wood-fired seasonal specialties.

    The charcoal flavours of the meats and wood fire are sure utilised well in this new restaurant.

    Nelson

  • Immersive Open Hearth Counter Dining

    Bar seats put diners directly in front of the open kitchen to observe skewers grilling over live embers and chefs plating dishes.

    Sitting at the bar overlooking the open kitchen made the experience even better, watching the chefs work over the fire while the energy of the room and music brought everything together.

    Gourmet Guide

  • Curated Vinyl Soundscapes & Warm Ambience

    The dining room blends high-energy hospitality with curated vinyl records and nostalgic Arabic tunes playing throughout service.

    They were playing the best bangers on vinyl 😍, the atmosphere was chic yet homely

    Ambre Tavano

  • A Distinct Break From Monotonous Dining

    Zareh breaks away from Melbourne's standard wine bar format through bold Levantine spices, house ferments, and distinctive culinary combinations.

    Amongst a sea of modern Australian wine bars - it’s quite nice to have something a little different on the scene.

    Caroline -

  • Vibrant Celebrations & Special Gatherings

    Attentive service and an intimate setting create a welcoming, celebratory environment for birthdays, milestones, and memorable date nights.

    We came here to celebrate my husband and I’s shared birthday and couldn’t have chosen a better place.

    Anastasia

Signature Armenian and Lebanese dishes prepared over wood fire and charcoal

  • Hummus with king prawns and spanner crab

    Rich, silky and packed with flavour, it's one of those dishes that you find yourself thinking about long after you've left.

    Kim Long

  • Chicken kebab

    Perfectly cooked, incredibly juicy and full of flavour, it's a dish we simply can't go past.

    Kim Long

  • Lamb cutlets

    smoky, tender and genuinely OMG good.

    Kim Long

  • Kafta nayyeh

    their take on a meat tartare, was excellent and full of flavour.

    Christopher Wu

Other favorites

Complementary sides, wood-fired breads, and regional beverage specialties

  • Batata harra

    batata harra

    Meril Ayoub

  • Aish Baladi

    quite possibly the bread of your dreams

    Kim Long

  • Ghapama

    wood-fired pumpkin filled with buttery rice, sour fruits and walnuts

    Kim Long

  • Arak cocktails

    Arak cocktails show a deep understanding of the product

    Mo Issa

Beyond the menu

Thoughtful dining touches that elevate the wood-fired experience at Zareh

  • Direct Kitchen Counter & Chef Interaction

    Guests seated at the kitchen counter can chat directly with Chef Tom while he prepares each course over the wood fire.

  • Curated Vinyl & Nostalgic Arabic Music

    The dining room sets a lively, welcoming tone with full album spins on vinyl and nostalgic Arabic tunes.

  • Oven-Fresh Wood-Fired Bread Delivery

    Wood-fired Egyptian aish baladi bread is baked to order and delivered piping hot directly from the oven to accompany signature seafood hummus.

  • Detailed Dish & Ingredient Guidance

    Front-of-house staff guide guests through the menu by providing in-depth background on regional Armenian and Lebanese ingredients and traditional names.

Before you head over

Practical guidance on reservations, seating, and ordering for your visit to Zareh

  • Book Well in Advance

    Secure a reservation well in advance, as tables book out months ahead and prime evening slots are rarely open without planning.

  • Request Kitchen Counter Seating

    Request a seat at the open-kitchen bar or counter to watch chefs cook over charcoal and wood fire up close.

  • Consider Half Serves and À La Carte

    If visiting solo or with a small group looking to sample widely, opt for half portions or consider à la carte over the tasting menu.

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